Food and Recipes Recipes Hummingbird Bundt Cake Be the first to rate & review! From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan. By Southern Living Editors Updated on June 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 20 mins Total Time: 3 hrs 45 mins Yield: 10 to 12 servings Ingredients Cake Batter 1 1/2 cups chopped pecans 3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 large eggs, lightly beaten 1 3/4 cups mashed ripe bananas (about 4 large) 1 (8-oz.) can crushed pineapple (do not drain) 3/4 cup canola oil 1 1/2 teaspoons vanilla extract Glaze 4 ounces cream cheese, cubed and softened 2 cups sifted powdered sugar 1 teaspoon vanilla extract 1 to 2 Tbsp. milk Directions Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans. Rate it Print