Hummingbird Bundt Cake with Cream Cheese Glaze
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
Directions
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Preheat oven to 350 degrees. Spray and flour a 9 cup bundt pan.
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.
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.)
Set pan on a rack; let cool for 10-15 minutes; turn out of the pan; let cool completely on the rack.
Glaze:
Blend cream cheese and butter; add vanilla, sugar and enough milk or cream to get a spoon-able or spreadable glaze consistency. Spoon or spread over the top of the cooled cake; spread over the sides. Garnish with chopped walnuts.