Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, beat the sugars and oil until combined, then add the eggs one at a time.
- Mix in the bananas, pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the pecans and pour the batter into the bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Allow the cake to cool completely before glazing for the best results.
- Can be served with a cream cheese frosting for added flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Hummingbird Bundt Cake, tropical cake, recipe, dessert