Hummingbird Bundt Cake with Cream Cheese Glaze

• Vegetarian

• Produce

  • 3 Bananas, mashed (approximately 2 cups, ripe
  • 1 Orange
  • 1 8.25 oz can Pineapple

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Nutmeg, ground
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 1 1/3 tbsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Drinks

  • 3 tbsp Orange juice, fresh

• Dairy

  • 3/4 cup Butter, salted
  • 1/4 cup Butter
  • 8 oz Cream cheese

Found on momontimeout.com

Description

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ¾ cup salted butter, softened
• 3 eggs, room temperature
• 1 tbsp vanilla extract
• 3 ripe bananas, mashed (approximately 2 cups)
• 1 8.25 oz can crushed pineapple (do not drain)
• 1 cup chopped pecans
• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 3 - 4 tbsp fresh orange juice
• 1 orange, zested

Directions

• Preheat oven to 325F.
• Grease and flour a standard bundt pan.
• Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
• In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
• Beat in bananas and pineapple. Fold in pecans.
• Stir in flour mixture just until combined.
• Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
• Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely.
• Beat cream cheese and butter together until light and fluffy.
• Beat in powdered sugar until combined.
• Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
• Drizzle the glaze over the top of the cooled cake and top with orange zest.