Hummingbird Bundt Cake with Cream Cheese Glaze
User Reviews
3.8
Hummingbird Bundt Cake with Cream Cheese Glaze
Description
This cake blends three cups of flour with sugar, baking soda, salt, cinnamon, and nutmeg for a spiced base. Eggs and vegetable oil are mixed in to create moist batter, which then incorporates crushed pineapple, ripe bananas, and chopped walnuts. The batter is poured into a prepared bundt pan and baked for about an hour until fully risen and a toothpick comes out clean.
The texture comes out tender and moist, with the sweetness and moisture from the fruits complemented by the warm spices. After cooling, the cake is topped with a cream cheese glaze made by blending cream cheese, butter, vanilla, confectioners' sugar, and thinned with milk or cream to a spreadable consistency. Additional chopped walnuts garnish the top.
This bundt cake serves well as a dessert or sweet snack, offering a balance of fruit sweetness and spice, with the glaze adding creamy richness. It can be sliced and served at room temperature or slightly chilled.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 egg beaten, large
- 1 1/2 cups vegetable oil I use safflower or canola
- 1 Tbsp vanilla extract or vanilla paste
- 8 ounce crushed pineapple do not drain, can of
- 2 banana diced (about 2 cups
- 1 cup walnuts plus more for garnish, chopped
glaze
- 4 ounces cream cheese at room temperature
- 2 Tbsp butter at room temperature, unsalted
- 1 Tbsp vanilla extract or vanilla paste
- 1 1/2 cups confectioner's sugar sifted
- milk or cream to thin
Instructions
- Set oven to 350F
- Spray and flour your bundt pan (mine is a 9 cup capacity.)
- Put the flour, sugar, salt, baking soda, and spices in a large mixing bowl and whisk to combine. Add the eggs and oil and mix until just blended. Mix in the vanilla, then fold in the pineapple, banana, and walnuts. Turn the batter in to the prepared bundt pan. Do not fill your bundt pan more than 3/4 full. If you have extra batter you can make a cupcake or two.
- Bake for one hour, or until the cake is fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are ok.)
- Set the pan on a rack and let cool for 10-15 minutes, then turn out of the pan and let cool completely on the rack.
- To make the glaze, blend the cream cheese and butter, then add the 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, and spread over the sides. Garnish with chopped walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 249mg | 10% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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