The Southern Living magazine always gets my mom’s attention when the latest issue arrives in the mailbox, especially the recipes inside. This one is in the current February issue. She succumbs to trying out desserts often and when she spied this Hummingbird Cake, an updated version done in a Bundt pan, well…you can imagine how hard it would be to turn this down.
Needless to say, I didn’t. It’s like banana bread with pineapple and cream cheese icing.
Not especially good for you, but boy, oh boy, was it good.
Do you see what I mean? Could you turn this down?
I didn’t think so.
Hummingbird Bundt Cake
We have always had some form of sweet stuff around our house. I get my sweet tooth honestly from my dad. His is voracious.
We ate the whole thing over the course of a few days.
And I’m sure another one will be under the silver dome before too long. I love my mama and her baking skills!
Hummingbird Bundt Cake
Cake Batter:
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
Glaze:
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk
Hummingbird Bundt Cake Notes
- Prepare Cake Batter: Preheat oven to 350*. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
- Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended. Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
It’s a keeper, so let me know if you try it!
I announced the giveaway winners from last week in the previous post, so check back if you missed it!
Rhonda:
I have to make this! It looks so good! I have seen it on dessert menus but have not tried it yet. There is no ingredient in the recipe that I don’t like! Thanks for sharing!
Thank you for sharing this recipe, Rhoda! You’re right: I don’t think anyone could turn this down.
I just love the way your mama’s cooking has become famous through the pages of your blog. I think it’s wonderful that you highlight her skill and her obvious love of family that infuses all her cooking.
WOW – yumm-o. I am sitting here with my morning coffee… drooling… seriously! I need a piece of that to go with this Hazelnut Dunkin Donut Cup o Mud! Can you send a piece over?
Wonderful! Thanks for waking me up this morning. Have a great Wednesday.
Sounds amazing! Wonder if my hubby would like this! Hhhmmm! ♥
This is my all time favorite cake. It is loved by everyone in the family so much that one layer of both my children’s wedding cake was hummingbird. I have never made it in a bundt pan but am willing to give it a try. It is probably the only cake I make from scratch. Thanks so much for sharing another wonderful southern tradition.
Brenda
We love hummingbird cake at our house!! We even served it for my parents 50th wedding anniversary party. Might have to try this version. Thanks for sharing!
It’s going on the weekend make list right now :0)
Now why did you have to go and post that?
Grrr. It looks so good and I am on a “keep the sweets out of the house because I have eaten too much while wearing yoga pants” diet.
Gracious.
My mom gives me all her old Southern Living magazines. The recipe section is my favorite too! This cakes looks realty good!
This cake looks nummy. I received an email re: the Classy Sassy Couture
$50 Giveaway-I won. Woohoo Thank you, there is a neck lace I would like to purchase to where to my daughter’s wedding in June. What a treat.
Thanks again and I can’t wait to see your mom and dad’s bed/bath redo.
Blessings
It looks absolutely declicious! I must try this…I know DH will LOVE IT!
~Des
I saw this recipe! My mother and I are planning on making it; glad to know it turned out good!
Allyson
http://cupcakescandycanes.blogspot.com
This looks so good!! I am a sucker for sweets and Southern Living. They always have such great recipes!
When your most recent issue of Southern Living arrived I couldn’t wait to
make the Hummingbird-Bundt-Cake. It turned out wonderful and I took it
to a gathering and everyone raved about it. I plan to make it again next week for my five card-playing friends. I have enjoyed your magazine for
years and especially the articles about plants and flowers and the wonder-
ful recipes. Keep up the good work.
LaVaughn in Missouri
It’s in the oven right now! 🙂 Can’t wait to have it a brunch tomorrow 😉
Made this for my hubby’s birthday. It was a big hit!!!
I’ve baked the Hummingbird Cake that is 3 layers and am looking forward to doing the bundt cake….Thanks for Sharing!
one of the best cakes to make!!!
Very easy and fast
Just made this for my friends B-Day, it is not only FANTASTIC it’s so easy & such a hit:)
I love this recipe but I just hate copying them by hand…wish there was a way to print the recipe without all the comments ….that uses to much ink and paper. Would you please make a way we can have the recipes without the comments
HI, Jane, my new recipes have a way to print them by clicking a link, but my older ones don’t have that. You can always copy the recipe by dragging and pasting it onto a Word document and print that way. No need to copy by hand if you have a computer and printer.