Hummingbird Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 383.6
  • Total Fat: 17.6 g
  • Cholesterol: 46.7 mg
  • Sodium: 151.1 mg
  • Total Carbs: 55.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Hummingbird Bundt Cake calories by ingredient
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Introduction

Cake Batter:
1.5 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
4 large bananas, mashed
8 oz. crushed pineapple/don't drain
3/4 cup canola oil
1 1/2 tsp vanilla extract
Glaze:
4 oz cream cheese softened
2 cups sifted powdered sugar
1 tsp vanilla extract
2 tbsp milk
Cake Batter:
1.5 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
4 large bananas, mashed
8 oz. crushed pineapple/don't drain
3/4 cup canola oil
1 1/2 tsp vanilla extract
Glaze:
4 oz cream cheese softened
2 cups sifted powdered sugar
1 tsp vanilla extract
2 tbsp milk

Number of Servings: 20

Ingredients

    1.5 cup, chopped Pecans
    3 cup Flour - Gold medal all purpose flour
    2 cup Granulated Sugar
    1 tsp Baking Soda
    .5 tsp Salt
    1 tsp Cinnamon, ground
    3 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
    4 large (8" to 8-7/8" long) Banana, fresh
    1 cup Dole - Crushed Pineapple in 100% Pineapple Juice
    .75 cup Canola Oil
    2 tsp Vanilla Extract
    4 oz Cream Cheese
    2 cup, unsifted Powdered Sugar
    1 tsp Vanilla Extract
    .125 cup Milk, nonfat (skim milk)

Directions

Roast chopped pecans in a 350 oven for 8 minutes, stirring had way through. Stir together dry ingredients in a large bowl; lightly beat 3 eggs and add to dry with the next 4 ingredients, hand stir until dry ingredients are moistened; sprinkle 1 cup chopped pecans into a greased and floured bundt pan, smooth batter over pecans. Bake at 350 for 70 minutes or until a tester comes out clean. Cool on wire rack for 15 minutes in the pan then turn out onto the rack and cool for another 2 hours. Prepare Glaze: process cream cheese, powdered sugar, vanilla and milk in a food processor until well blended. Pour evenly over cake and sprinkle with remaining 1/2 cup pecans

Serving Size: Makes 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user RESTINC.

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