For the past few weeks, I’ve had this can of crushed pineapple hanging out in my cabinet. It’s been teasing me, like, “Hey girl. Do you know what this can is full of? Pineapple.”
I’ve considered and rejected several ideas – pineapple cookies… eating it straight from the can… ambrosia salad…
But it wasn’t until I came across a recipe for the Southern classic, Hummingbird Cake, that I knew what to do with those fabulous tidbits…
This cake includes all of my favorite things – pineapple, coconut, pecans, bananas… yum!
I knew, instantly, that I had to bake myself one.
So, true story, I go about my planning phase, looking for and combining several recipes to make one that could be perfect. Gather all of my ingredients, look for my pans… crap.
I only have one cake pan! How does that happen?!
Seriously. Who else, besides me, is a goober and only owns ONE cake pan.
Therefore, Bundt cake, it is!
There was a second reasoning with going Bundt, and that was because I wanted to glaze it up. Hubs is not a fan of thick icing, and a truly traditional Hummingbird Cake is a three layer cake with thick icing between each layer.
Lovely to look at, but definitely not something my hubs would enjoy.
I wasn’t really feeling that, either. But I love a great glaze.
The recipe I used is a combination of the Southern Living Hummingbird Cake recipe and Miss Kay’s Hummingbird cake recipe. Then I tweaked it by adding some extras, well, I added coconut, haha.
Hummingbird Bundt Cake
adapted from Southern Living
Bundt Cake Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 1 cup shredded coconut
- 2 cups mashed bananas
Cream Cheese Glaze Ingredients
- 4 ounces cream cheese, softened and cubed
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 3/4 cup pecans
- 3/4 cup coconuts
Bundt Cake Directions
- Preheat oven to 350° and either oil/flour a Bundt cake pan or spray with cooking spray. I did both because I really did not want my cake to stick and fall apart. I’m a cake virgin – you guys know I’m better with cookies!
- In a large bowl, combine the flour, baking soda, salt, cinnamon and sugar. Whisk them to make sure they’re decently combined.
- Add in the beaten eggs, oil, vanilla extract, pineapple, bananas, coconut and pecans. This is where it gets fun, because you get combine all of these ingredients. I’m sure this could be done in a stand mixer, but I did it the traditional way, with a wooden spoon and my favorite metal bowl. It’s a wetter batter than I’m used to (again, cookies are my thing) but I stirred until the flour was completely combined, and I had a slightly lumpy batter because of the bananas. However, when I licked the spoon, it was heaven.
- Carefully pour the batter into the prepared bundt pan and bake in the preheated 350° oven for 1 hour to 1 hour 10 minutes. Mine baked perfectly at 1 hour 5 minutes. Let the cake cool in the bundt pan for 15-20 minutes, then allow to cool completely on a wire rack before glazing. Seriously, leave the damn cake alone until it is completely cool! You don’t want to melt your glaze!
- Prepare the glaze – you could use a stand mixer here, or a food processor or a spoon. I used a food processor, it was quick and Little E loved pushing the button, haha.
- Place 2 cups confectioners sugar, the 4 ounces of cubed cream cheese, the vanilla extract and 1 tablespoon of milk in your weapon of choice. Blend thoroughly, then add another tablespoon of milk, until your desired consistency is found. I used 3 tablespoons of milk because I did not want a thick glaze.
- Once the cake is completely cool, drizzle the glaze over the cake, using as much or as little as you like. Garnish with additional coconut and pecans.
It was super easy to bake this cake; I was so intimidated by the idea of making a classic cake, but it was so simple and delish.
I was, however, kinda disappointed.
You see, for her husband’s birthday, one of my good friends make this amazing pineapple orange bundt cake. It was orgasmic. No lie.
I think that’s the cake I really wanted.
My Hummingbird bundt cake is more like a banana bread. It’s dense, but tender. I can’t tell there is pineapple in it, which was the whole reason I wanted to bake it in the first place.
Hubs described it as a perfect banana bread. (Thanks, dear).
I agree, though. It is a great banana bread, and would make amazing banana nut muffins.
Next time, this isn’t going to be a Hummingbird Bundt Cake.
They’re gonna be Banana Nut Muffins with a cream cheese glaze, HA!
Have you ever set out to make something, only to realize afterwards that it was something completely unexpected (yet still delish!)?