Description

This Hummingbird Bundt cake is so much easier than the classic cake. It's a beautiful, scrumptious cake with all the decadent flavors of a Hummingbird cake.

Ingredients

• 3 c. all-purpose flour
• 2 c. sugar
• 1 t. salt
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 t. nutmeg
• 3 large eggs, beaten
• 1 1/2 c. vegetable oil, like safflower or canola oil
• 1 T. vanilla paste or extract
• 8 oz. can of crushed pineapple (do not drain)
• 2 bananas, diced (about 2 c.)
• 1 c. chopped walnuts, plus more for garnish
• Glaze:
• 4 oz. cream cheese, at room temperature
• 2 T. unsalted butter, at room temperature
• 1 T. vanilla paste or extract
• 1 1/2 c. sifted powdered sugar
• milk or cream, to thin

Steps

1. Preheat oven to 350 degrees. Spray and flour a 9 cup bundt pan.
2. Put the flour, sugar, salt, baking soda and spices in a large mixing bowl; whisk to combine. Add the eggs and oil; mix until just blended. Mix in vanilla; fold in pineapple and its juices, banana and walnuts. Turn batter into the prepared bundt pan. Do not fill bundt pan more than 3/4 full. There may be extra batter to make a cupcake or two.
3. Bake for 1 hour, or until cake is fully risen and a wooden toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are ok.)