Hummingbird Bundt Cake
Serves: 1 (15-cup) Bundt cake
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cups coarsely chopped fresh pineapple
  • 2 cups plus 2 teaspoons sugar, divided
  • 3 cups sliced banana (about 4 medium bananas)
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 1⁄2 cups all-purpose flour
  • 1 1⁄4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon ground nutmeg
  • Cream Cheese Glaze (recipe follows)
  • 1⁄3 cup toasted pecans, chopped
Instructions
  1. Preheat oven to 325°.
  2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add pineapple and 1 teaspoon sugar. Cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a medium bowl. Repeat procedure with remaining 1 tablespoon butter, banana, and 1 teaspoon sugar. Remove from heat; lightly mash banana. Add to pineapple, and let cool for 20 minutes. Stir in oil, eggs, and vanilla.
  3. In a large bowl, stir together flour, baking soda, cinnamon, salt, nutmeg, and remaining 2 cups sugar. Add banana mixture, stirring until combined.
  4. Spray a 15-cup Bundt pan with baking spray with flour. Pour batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
  6. Place cooled cake on a cake plate. Spoon Cream Cheese Glaze over cake, and sprinkle with pecans.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/hummingbird-bundt-cake/