Texas Home Cooking - Hummingbird Bundt Cake
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
4 bananas, mashed
1 8-oz can crushed pineapple, undrained
3/4 cup light oil (such as canola)
1 1/2 tsp vanilla
1 1/2 cups chopped pecans, divided
4 oz cream cheese, room temperature
2 cups confectioner's sugar
1 tbsp milk
1 tsp vanilla
Preheat oven to 350F.
Sift together the first five ingredients. Add in beaten eggs.
Add in mashed bananas, undrained pineapple oil and vanilla.
Place 1 cup of the chopped pecans in the bottom of a well prepared bundt pan. Pour batter over top of the pecans. Do not stir.
Bake in a 350F oven for 60-70 minutes until baked through. (test with a tooth pick)
Allow to cool 15 minutes before inverting cake on to a platter.
Allow cake to cool completely before frosting.
Garnish with remaining 1/2 cup pecans.
To make frosting combine all ingredients until well blended.
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