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Hummingbird Bundt Cake Recipe

Name: Hummingbird Bundt Cake
Prep time: 45 min
Total time: 4 h 30 min
Yield: 12
Ingredients: 1 whole pineapple; 1/2 c. (1 stick) unsalted butter, melted, plus more for pan; 3 c. all-purpose flour, spooned and leveled, plus more for pan; 1 c. granulated sugar; 1 c. packed light brown sugar; 1 tsp. ground cinnamon; 1 tsp. baking soda; 1 tsp. kosher salt; 3 large eggs; 2 c. coarsely mashed ripe bananas (from 4 to 6 bananas); 1 (8-ounce) can crushed pineapple in juice, undrained; 1/2 c. vegetable oil; 2 tsp. pure vanilla extract; 1 c. chopped pecans, toasted; 4 oz. cream cheese, at room temperature; 1/4 c. (1/2 stick) unsalted butter, at room temperature; 2 c. confectioners’ sugar; 1 tsp. pure vanilla extract; 2 to 4 tablespoons milk; Small fresh flowers, for garnish

Country Living

This classic Southern dessert shines as a simple-to-make bundt!

Ingredients

1 whole pineapple

1/2 c. (1 stick) unsalted butter, melted, plus more for pan

3 c. all-purpose flour, spooned and leveled, plus more for pan

1 c. granulated sugar

1 c. packed light brown sugar

1 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. kosher salt

3 large eggs

2 c. coarsely mashed ripe bananas (from 4 to 6 bananas)

1 (8-ounce) can crushed pineapple in juice, undrained

1/2 c. vegetable oil

2 tsp. pure vanilla extract

1 c. chopped pecans, toasted

4 oz. cream cheese, at room temperature

1/4 c. (1/2 stick) unsalted butter, at room temperature

2 c. confectioners’ sugar

1 tsp. pure vanilla extract

2 to 4 tablespoons milk

Small fresh flowers, for garnish

Method

Make pineapple flowers: Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. Cut 1/2 inch off top and bottom of pineapple, and peel pineapple. Scoop out the eyes with a 1/4 teaspoon measuring spoon. Slice pineapple using a mandoline into 12 (1/16-inch-thick) slices, and pat dry. (Reserve remaining pineapple for another use.) Arrange slices in a single layer on prepared baking sheet. Bake, flipping slices halfway through, 1 hour. Slices should be dry and lightly browned on the edges. If not, continue baking, flipping every 15 minutes. Transfer slices to muffin cups, ensuring the edges are cupped upward. Cool at room temperature at least 8 hours and up to overnight. (See below for step-by-step instructions with images)

Make cake: Preheat oven to 325°F. Butter and flour a 10-inch (12-cup) Bundt pan. Whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, and salt in a bowl. Whisk together eggs, bananas, pineapple, melted butter, oil, and vanilla in a separate bowl. Add banana mixture to flour mixture, stirring just until combined. Stir in pecans. Transfer batter to prepared pan.

Bake until a toothpick inserted in center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool in pan on a wire rack 15 minutes, then transfer cake to wire rack to cool completely.

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