Hummingbird Bundt Cake
Hummingbird Bundt Cake is a delightful treat that combines the flavors of banana, pineapple, and pecans in a moist and delicious cake. It's perfect for any occasion, from a casual brunch to a special celebration. This recipe is easy to follow and yields a beautiful cake that's sure to impress.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1 8 ounce can crushed pineapple, undrained
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very well. This will help the cake release cleanly after baking. You can also use baking spray that contains flour.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make sure everything is well combined to ensure even distribution of the leavening agents and spices.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the mashed bananas, crushed pineapple (with its juice), and chopped pecans until everything is evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 50-minute mark to avoid overbaking.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
- If desired, frost the cooled cake with cream cheese frosting or dust with powdered sugar.