Lightened Hummingbird Bundt Cake

Traditionally, hummingbird cake is a banana pineapple cake with cream cheese frosting and garnished with pecans. The version I made is a little more dense like a bundt cakes normally are and tastes a lot like a really good banana bread.

Course Baked Good

Cuisine Southern, Traditional

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 339kcal

Ingredients

Cake Mix:
3 Cups all purpose flour
2 Cups Sugar In The Raw Organic White
1 tsp baking soda
1/2 tsp salt
3 eggs lightly beaten
1 3/4 Cup bananas mashed (about 4 large bananas)
8 oz crushed pineapple do not drain off the juice
3/4 Cup apple sauce cinnamon flavor
1 1/2 tsp vanilla bean paste or extract
Cream Cheese Glaze:
4 oz cream cheese reduced fat, softened
2 Cups powdered sugar
1 tsp vanilla bean paste or extract
2 Tbls milk
1/2 Cup toasted pecans for garnish

Instructions

Preheat oven to 350 degrees. Prepare bundt pan with non stick baking spray.
In a large bowl, add in the flour, Sugar In The Raw Organic White, baking soda and salt. Whisk to combine. Add in the eggs, mashed bananas, pineapple, apple sauce and vanilla. Stir until just moistened and there are no more dry spots. DO NOT over mix, cake will become tough. Spoon mixture into bundt cake pan.
Bake for 1 hour to 1 hour and 10 minutes. Cake is done when a long wooden skewer inserted into thickest part of cake comes out clean. Let cool on wired rack in bundt pan for 10 minutes. Carefully, remove cake from pan and let cool completely on wired rack.
While the cake is cooling, make the glaze by creaming the cream cheese in a bowl. Add in the powdered sugar a little bit at a time until fully mixed in. Add in the milk and vanilla and mix to combine.
Spoon over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!

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