Thursday, December 29, 2011

Hummingbird Bundt Cake

Hummingbird Bundt Cake - last slice pictured above!
  • 1 - package yellow or white cake mix
  • 1 cup crushed pineappel with the juice
  • 1 cup mashed banana 
  • 1/2 cup water 
  • 1/2 cup oil 
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans - toasted or not
Preheat your oven to 350 degrees. Grease and flour your bundt pan, you could do two layers if you don't have a bundt pan.

On medium speed, mix the cake mix, pinapple, bananas, water, oil, eggs, vanilla and cinnamon for 2 minutes. By hand, stir in the pecans. The batter will be thick. Pour into your bundt pan and bake for 45 minutes to an hour unitl golden and it will spring back when you touch it. Remove from oven and cool for 15 to 20 minutes. Invert cake from pan and cool completely before frosting.

  • 1 - 8 ounce package of creame cheese, room temp.
  • 1 stick of butter, room temp.
  • 3 3/4 cup sifted powdered sugar
  • 1 teaspoon vanilla
  • 1/2 to 1 cup pecans, whole or chopped
Mix the cream cheese and butter on low/med until well blended. Begin adding the powdered sugar gradually until all is added. Add vanilla and mix on med/hi for about a minute. Frost cooled cake and top with whole or chopped pecans.

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