Hummingbird Bundt Cake
This Hummingbird Bundt Cake is filled with delicious flavors like pineapple, banana and pecans, then topped with a luscious cream cheese glaze and toasted coconut.
Servings: 12
Ingredients
- 1 box spice cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup oil
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 small box instant banana pudding mix just the dry mix
- 1 cup mashed banana about 2 medium bananas
- 1 (8 oz can) crushed pineapple
- 1½ cups chopped pecans divided
- FOR GLAZE & TOPPING:
- 4 oz cream cheese softened to room temp
- 2 Tbsp butter softened
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 2 cups powdered sugar
- 1 cup toasted coconut
Instructions
- Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
- In a large bowl, beat the cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, cloves and dry pudding mix with an electric mixer for about 2 minutes or until combined. Fold in the mashed banana, crushed pineapple and one (1) cup of the chopped pecans.
- Pour the batter evenly into the prepared pan and bake for approx. 50-60 minutes, or until a toothpick or skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting onto a wire rack.
- Once cool, make your glaze. In a medium bowl, beat together the cream cheese, butter, vanilla and heavy cream until combined. Add in the powdered sugar, beating until smooth and pourable. Pour the mixture over the cake, allowing it to drip down the sides. Immediately sprinkle with the remaining chopped pecans and the toasted coconut.
- Store leftovers covered in the fridge.