Hummingbird Bundt Cake with Cream Cheese Glaze
Hummingbird Bundt Cake with Cream Cheese Glaze will be the star of your party! This delightfully moist cake is made with bananas, pineapple, pecans and spiced with cinnamon, cloves and nutmeg - every bite of this easy cake is pure bliss!
Servings: 16 servings
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3/4 cup salted butter softened
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 3 ripe bananas mashed (approximately 2 cups)
- 8.25 oz can crushed pineapple do not drain
- 1 cup chopped pecans
Cream Cheese Glaze
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 3 tbsp fresh orange juice 3 to 4 tbsp
- 1 orange zested
Preheat oven to 325F.
Grease and flour 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 combined.
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 65 to 75 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely.
Cream Cheese Glaze
Beat cream cheese and butter together until light and fluffy.
Beat in powdered sugar until combined.
Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
Drizzle the glaze over the top of the cooled cake and top with orange zest.
Calories: 484kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 312mg | Potassium: 190mg | Fiber: 2g | Sugar: 46g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg