Hummingbird Bundt Cake with Cream Cheese Filling
Ingredients
- 4 Medium Ripe bananas mashed
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 3/4 cup vegetable oil
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 8 oz can crushed pineapple with the juice
- 1 1/2 cup chopped toasted pecans
Cream Cheese Filling
- 8 oz cream cheese-room temp
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 Tablespoons all purpose flour
Cream Cheese Frosting
- 8 oz cream cheese-room temp
- 8 Tablespoons Butter-room temp
- 1 teaspoon vanilla
- 3 1/2-4 cups of powdered sugar
- 1-2 Tablespoons Milk --optional depending if you want it Thinner
- 1/2 cup chopped pecans for topping
Instructions
- Start by toasting 2 cups of pecans and chopping them. Reserve a 1/2 cup for the topping
- Make the cream cheese filling by mixing all the ingredients and set aside
- For the cake mash 4 very ripe banana
- Blend together the mashed bananas , 2 cups sugar and 4 eggs
- Blend in 3/4 cup vegetable oil and vanilla
- Sift together 3 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon salt , and 2 teaspoon cinnamon
- Slowly add the flour mixture to the wet ingredients until it is blended well
- Fold in the can of crushed pineapple and pecans
- Prepare a bundt pan ..I prefer using a cooking spray with flour
- Pour half of the cake mix into the bundt pan
- Pour the cream cheese mixture on top the cake mix
- Pour the rest of the cake mix
- Bake in a preheated oven at 350 degrees for 1 hour and 10 minutes
- Let the cake cool 10-15 once it is out of the oven and them invert it onto a plate
- Let the cake cool completely before frosting the cake
- Mixing the frosting by creaming together the butter and cream cheese and add the powdered sugar a little at a time . If it is too thick you can add a little milk
- Top with 1/2 cup toasted chopped peccans
Tried this recipe?Let us know how it was!