Cookout

Hummingbird Bundt Cake is for Dessert.

Hummingbird Bundt Cake takes 10 minutes to prepare.

Hummingbird Bundt Cake takes 75 minutes to cook.

Hummingbird Bundt Cake makes 20 servings.

The ingredients for Hummingbird Bundt Cake are:

1.5 cup, chopped Pecans
3 cup Flour - Gold medal all purpose flour
2 cup Granulated Sugar
1 tsp Baking Soda
.5 tsp Salt
1 tsp Cinnamon, ground
3 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
4 large (8" to 8-7/8" long) Banana, fresh
1 cup Dole - Crushed Pineapple in 100% Pineapple Juice
.75 cup Canola Oil
2 tsp Vanilla Extract
4 oz Cream Cheese
2 cup, unsifted Powdered Sugar
1 tsp Vanilla Extract
.125 cup Milk, nonfat (skim milk)

Here is how you make Hummingbird Bundt Cake:

Roast chopped pecans in a 350 oven for 8 minutes, stirring had way through. Stir together dry ingredients in a large bowl; lightly beat 3 eggs and add to dry with the next 4 ingredients, hand stir until dry ingredients are moistened; sprinkle 1 cup chopped pecans into a greased and floured bundt pan, smooth batter over pecans. Bake at 350 for 70 minutes or until a tester comes out clean. Cool on wire rack for 15 minutes in the pan then turn out onto the rack and cool for another 2 hours. Prepare Glaze: process cream cheese, powdered sugar, vanilla and milk in a food processor until well blended. Pour evenly over cake and sprinkle with remaining 1/2 cup pecansServing Size: Makes 20 servingsNumber of Servings: 20Recipe submitted by SparkPeople user RESTINC.

The nutritional information for Hummingbird Bundt Cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 383.6

• Total Fat: 17.6 g
• Cholesterol: 46.7 mg
• Sodium: 151.1 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 2.3 g
• Protein: 4.7 g