Preheat the oven to 350 degrees. Prepare a standard bundt pan with baking spray. Using a pastry brush to brush the spray all over, this will help prevent sticking.
In a medium-sized bowl, add in the flour, sugar, baking soda, and salt. Whisk to combine, set aside.
In a large bowl, add in the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined. Add the dry ingredients to the wet and stir together until just combined and there are no dry patches. Spoon mixture into the bundt pan and smooth out the top if needed.
Bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the thickest part of the cake comes out mostly clean. A few crumbs stuck to the toothpick are okay but there should be no wet batter. Let the pan cool on a wire rack for 10 minutes. Carefully, remove the cake from the pan by inverting it and let cool completely on the wire rack.
While the cake is cooling, make the glaze by creaming the cream cheese in a medium-sized bowl until smooth with an electric hand mixer. Add in the powdered sugar a little bit at a time until fully mixed in. Add in 1 tablespoon of the milk and vanilla and mix to combine. The glaze should be thick yet pourable, if it is not pourable add the additional milk and mix it in.
Place the cooled bundt cake on the serving dish. Pour the glaze over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!
We use a standard 10 cup bundt pan for this recipe.
This needs to fully cool before glazing.
This can be frozen, see my tips above on how to do so.
If you don't want to toast your pecans you do not have to, I feel it just gives it a little extra flavor.
This cake travels well since it is denser and holds together.
The recipe for the hummingbird bundt cake was inspired from MyRecipes.com.
Hummingbird Bundt Cake Recipe found on https://thissillygirlskitchen.com/hummingbird-bundt-cake/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.