Hummingbird Cake is a simple and delicious cake made with pineapple and banana. A perfect dessert for springtime that is moist and bursting with flavor.
½cupcanola oiloriginal recipe called for 1 cup oil
½cupvanilla yogurtI added this instead of all the oil
3large eggswell beaten
2cupsbananachopped, about 3 bananas
½cupwalnuts or pecansfinely chopped (optional)
1 ½teaspoonsvanilla
For the glaze
1cuppowdered sugar
2tablespoonspineapple juiceadjust liquid as needed
Instructions
Preheat oven to 325 degrees
In a large mixing bowl whisk together the flour, sugar, cinnamon, baking soda and salt.
Remove 2 tablespoons of juice from the pineapple and set aside.
Add the pineapple, oil, yogurt, eggs, banana, vanilla and nuts to the flour. Stir just until blended.
Pour the mixture into a bundt pan coated with non-stick spray.
Bake the cake for about 1 hour to 1 hour and 10 minutes, until done.
Cool the cake for 15 minutes and remove from pan. Cool completely before adding glaze.
Mix the powdered sugar with the reserved pineapple juice and drizzle over cake. I think this recipe would also taste good with a cream cheese frosting.