Hummingbird Bundt Cake with Pineapple Cream Cheese Icing

Prep Time: 15 mins | Cook Time: 70 mins | Course: Dessert | Serves: 16 

Pineapple, banana and pecan cake with warm spices make a lovely bundt cake dessert or special breakfast treat. Inspired by Trish @ Mom On Timeout https://www.momontimeout.com/hummingbird-bundt-cake-cream-cheese-glaze/ 

¾ cup butter, softened

2 cups sugar

3 eggs

1 Tbsp vanilla

3-4 bananas

3 cups flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg, freshly grated is best

½ tsp cloves

½ tsp allspice

1 cup (about ½ a can) crushed pineapple with most of the juice, reserve other half

1 cup pecans

Pineapple Cream Cheese Icing:

8 oz cream cheese, softened

¼ cup butter, softened

2 cups powdered sugar

1 tsp vanilla

1 cutie or mandarin, zested and juiced

1 cup (the other half can) crushed pineapple 

Preheat the oven to 325*. Butter a 9 or 10” bundt pan and sprinkle with cinnamon sugar, set to one side. 

Beat butter and sugar together in a stand mixer until well creamed and fluffy, add the eggs one at a time, stirring to incorporate, and mix in the vanilla. Add bananas and mix until mashed. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice together and pour on top of the batter. Top with the crushed pineapple and pecans. Stir until incorporated, about 1 minute. Spread evenly into the prepared bundt pan and bake for 60-75 minutes. The cake will pull away from the sides of the pan when done and a toothpick tester will come out batter-free, also I like to use an insta-thermometer, cake should read a minimum of 200* when done. 

Allow to cool for 15 minutes, then run a small rubber scraper around all edges before inverting onto a cooling rack, cake plate, or cutting board. 

Beat cream cheese, butter and powdered sugar together in a stand mixer until fluffy and lump-free. Stir in the vanilla, orange zest, juice and the crushed pineapple. Drizzle icing over the cooled cake and serve with a generous dollop when plating.