Hummingbird Bundt Cake

•  cake. You can also use thawed, previously frozen bananas. See How to Freeze & Thaw Bananas for Baking.
• Pineapple + Juice: You can use fresh or canned pineapple in this cake. Finely chop it, and include a little pineapple juice in the batter, too.

Description

This hummingbird Bundt cake has all the main components of the original hummingbird layer cake: banana, pineapple, toasted pecans, a little spice, and cream cheese icing. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required).

Ingredients

• 1 and 1/4 cups (160g) chopped pecans, divided
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup (180ml) vegetable oil (or canola oil)
• 2 Tablespoons (30ml) pineapple juice
• 1/2 cup (120g) sour cream, at room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 teaspoons pure vanilla extract
• 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
• 1 cup (225g) finely chopped pineapple (canned or fresh, drained)

Cream Cheese Icing

• 4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
• 4 Tablespoons (56g) unsalted butter, softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 2–3 Tablespoons (30–45ml) whole milk, slightly warmed
• 1 teaspoon pure vanilla extract
• optional: pinch of cinnamon, to taste