Hummingbird Bundt Cake with Cream Cheese frosting is so yummy! This moist cake is made with bananas, pineapple, pecans and delicious spices. Every bite of this Bundt cake is satisfying and sweet!
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¾ cup salted butter, softened
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 3 ripe bananas, mashed
- 1 can-8 oz crushed pineapple (do not drain)
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 ounces cream cheese , at room temperature
- 1/2 cup (1 stick) butter , at room temperature
- 1 pound confectioners’ sugar (about 4 1/2 cups sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325F.
- Grease a standard bundt pan.
- Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
- In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until mixed together.
- Beat in bananas and pineapple. Fold in pecans.
- Stir in flour mixture just until combined.
- Carefully pour batter into prepared bundt pan and bake for 70 minutes.
- Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack
- Let cool completely.
To make the frosting: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth frosting.
Happy Baking!
