Hummingbird Bundt Cake with Pecan Cream Cheese Frosting

Just call me a Southerner!

This classic American cake is one you definitely don't want to miss out on.

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You know how it feels to get punched in the gut?  Not literally, but figuratively?  That happened to me this past weekend.  All I want in life {currently} is to sit on my deck with the kids outside and have a book and drink in hand.  I don't want to bundle up the kids anymore and I want all that crap {gloves, hats, coats, etc.} to be put away in a closet until next Fall.

Needless to say I was getting greedy.

So when last Thursday rolled around and every meteorologist within a  2 hour radius started talking about a SNOWSTORM I felt super deflated.  You see, the snow had exited our area and I had moved on.

Fast forward to Saturday when we were literally stuck inside and had to go out and shovel three times.  Our weekend plans had to be canceled {cue, crying children} and it put me in a crappy mood.  I know, Ally, get over it.  YOU LIVE IN IOWA.  We get snow, often in late March.  But can't a girl, just get a little sunshine?

It's no joke when they talk about the winter blues and cabin fever.  I recently just finished reading The Great Alone by Kristin Hannah and characters in that book live in Alaska of all places.  So after I closed that book {it's great, by the way} I realized my winter funk was nothing to compared to their life.

They lived in a run down cabin, in the middle of nowhere, without running water and had an abusive father.

Hello, I do live a GREAT LIFE.  Suck it up Ally, move on, get out there and shovel and Spring will come soon enough.

As we all know, when I get in a funk I bake.

I'll bake anything.  Brownies, cake, cookies, muffins, whatever requires flour and baking soda I'm game.  Something about mixing, opening up a warm oven and filling the house with delicious smells.  Throw in a warm cup of coffee, my slippers, a cozy sweatshirt and a good book and life is good.  All my worries go out the door.

For as long as I can remember I've wanted to bake a Hummingbird Cake.  I remember seeing another blogger bake it many, many moons ago.  It's stayed with me!

And please when I start talking about how the filling has crushed pineapple in it, DO NOT RUN AWAY all you pineapple haters.  

It works.

A few weeks ago, I picked up this adorable rose gold bundt cake pan from HomeGoods {one of my new favorite stores} and finally, FINALLY, kissed the old castle looking thing I got at my wedding goodbye.

Why did I register for a castle bundt pan?  I don't care for castles, I don't read fantasy stories about castles, frankly I hate castles.  Therefore, this is the #1 reason I only have ONE other bundt cake recipe on my blog, as I hated that pan so much.

That recipe can be found HERE.

That cake is really good, please go look at it, just ignore the pan.

All of this talk about weather and bundt pans has finally gotten me to the moral of the story.  Hummingbird Cake is awesome.  It's like banana bread on crack, with the most delicious tangy frosting.

The batter is full of mashed bananas, crushed pineapple, buttermilk, eggs and lots of sugar.  I'm not going to lie to you.  I'd eat this bundt cake without even the frosting, it's that good.  But, don't stop reading - you should make that cream cheese frosting.  Omit the pecans if you have issues {I happen to love 'em}, but please, please keep them for that crunch if you can.

Every single person in my family loved this cake.  So did our friends when I took it over to their place.  Yes, it's typically a Southern cake and yes I live in the Midwest, but all bakers around the world bake Texas Sheet Cake, right?

Make it happen.

Yield: 12 servingsAuthor: AllyPin it

Hummingbird Bundt Cake with Pecan Cream Cheese Frosting

This classic American cake is unbelieveable! Full of bananas, pineapple, buttermilk and love...I have not met a person who hasn't enjoyed a slice.

prep time: 15 MINScook time: 50 MINStotal time: 65 mins

ingredients:

• 1 cup butter (2 sticks), softened
• 2 cups sugar
• 2 t. vanilla extract
• 4 eggs
• 3 cups flour
• 1 t. baking soda
• 1 t. cinnamon
• 1 t. salt
• 1/2 cup buttermilk
• 4 ripe bananas, mashed
• 8 oz can crushed pineapple

Frosting

• 1/2 cup butter (1 stick), softened
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 t. almond extract
• 1 cup pecans, chopped

instructions

1. Preheat the oven to 350 degrees and grease a bundt pan with cooking spray.
2. In a stand mixer or hand-held mixer beat together the butter, sugar and vanilla until creamy.  Add in eggs one at a time until combined.
3. Sift together the flour, baking soda, cinnamon and salt.  Add into the butter mixture, alternating with the buttermilk, ending with the flour mixture.  Finally add in the bananas and pineapple beating until combined.
4. Scoop the batter one cup at a time into the bundt pan.  Gently tap the pan on the counter to release any air bubbles.
5. Bake for 40-50 minutes or until golden brown and a toothpick inserted comes out clean.  Allow the cake to cool.  To release the cake, invert the cake onto a cake plate and gently tap until cake is released.
6. To make the frosting, beat the butter and cream cheese together in the stand mixer until creamy.  Add in the powdered sugar and vanilla extract until thick and spreadable.
7. Frost the cake liberally and sprinkle with the chopped pecans.  Keep the cake covered until ready to serve.

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