Hummingbird Cake

This recipe perfectly fills a bundt pan, but can also be baked in two 9-inch rounds or an 11×13 sheet cake. I have not tried cupcakes, but those should be delicious too.

CAKE INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup vegetable oil
  • 1 cup applesauce (in lieu of an additional cup of oil)
  • 3 eggs (I often substitute Eggbeaters)
  • 2 8-oz cans of crushed pineapple, drained
  • 2 mashed ripe bananas
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees and grease/flour the baking pan. I often use Baker’s Joy for a quick, less mess shortcut.
  2. In a large bowl, combine the eggs, applesauce, oil, pineapple, bananas, and nuts.
  3. In a separate dish, combine the flour, sugar, baking soda, salt, and then slowly hand stir the dry ingredients into the wet.
  4. Pour the batter into the prepared bundt pan and bake for approximately 50 minutes or until a toothpick comes out clean.
  5. Once out of the oven, allow the pan to cool for 10 to 15 minutes before inverting the cake onto the serving dish.

GLAZE

I like to pour a simple glaze over this cake, although I am sure it would be delicious fully frosted.

  • 4 oz cream cheese
  • ¼ cup butter
  • ½ tsp vanilla
  • 1 cup powdered sugar
  • 2 to 3 TBS milk

Mix cream cheese and butter until smooth and then add vanilla and powdered sugar until combined. Slowly add milk until desired consistency achieved.