Easy to make, and delightful, this simplified version of the Southern classic Hummingbird cake is made with a Bundt pan, features bananas, pineapple, and cinnamon, and is topped with cream cheese glaze.
3 cups of all-purpose flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon of salt
3 large eggs
1 ¾ cups mashed bananas (about 4)
1 (8 ounces) can have crushed pineapple with their juices
¾ cup of canola oil
1 ½ teaspoons of vanilla extract
4 ounces of cream cheese, softened
2 cups of powdered sugar
1 teaspoon of vanilla extract
2 tablespoons of milk, or more for desired consistency
Preheat oven to 350 degrees Fahrenheit.
Butter a 12 cup Bundt cake and dust with flour.
In a large bowl, mix flour, sugar, baking soda, cinnamon and salt.
In another bowl, mix mashed bananas, crushed pineapple, eggs, vanilla, and canola oil.
Mix dry and wet ingredients until just combined,
and transfer to a prepared cake pan.
Bake for a minimum of 1 hour or up to a 1 hour and 10 minutes. Cake is done when a wooden stick inserted in the center of the cake comes out clean.
Remove cake from the oven and cool in the pan for 15 minutes on wire racks. Remove cake from the pan and cool completely for about 2 hours before glazing.
To make the glaze:
Place cream cheese, powdered sugar, vanilla and milk in the bowl of the standing mixer equipped with the whisker attachment and whisk until well blended. Add more milk to achieve the desired consistency.
Spread cream cheese glaze on the cooled cake.
This cake will make to 10 to 12 servings.
Prep time 20 minutes.
Bake time about 1 hour and 10 minutes.
Cool time about 2 hours.
Recipe inspired by ‘Southern Living, Best Southern Desserts’, special edition 2016 magazine.
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