A few months ago, a local restaurant announced that they were going to add Hummingbird Bundt cakes to their menu. I had never heard of this kind of cake and it peaked my interest.
I found out that this cake had a rich history. Mrs. LH Wiggins of Greensboro, North Carolina started making this delicious cake and won numerous blue ribbons at county fairs, and submitted the recipe to Southern Living back in 1978. Since then, so many people have come up with different variations of the recipe. I looked at several of them and combined a few to come up with this delicious version.
2 sticks of butter, softened
2 cups of sugar
2 Tablespoons vanilla
3 cups of flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/3 cup buttermilk
4 mashed ripe bananas, mashed
1 8 ounce can crushed pineapple
1 stick butter, softened
1 package of cream cheese, softened
2 cups powdered sugar
2 Tablespoon lemon juice
2 teaspoons vanilla
- Preheat oven to 350 degrees. Spray large muffin tin with cooking spray.
- In a bowl, combine butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each one.
- In a separate bowl, combine flour, baking soda, cinnamon and salt. Add to the butter mixture and combine well. Add the buttermilk and mix well.
- Add the mashed bananas and pineapple, beat until combined.
- Spoon batter into each of the muffin holes, making sure its evenly distributed. Pound the pans against the counter to get the air bubbles out.
- Bake for 25 to 35 minutes or until toothpick comes out clean from inserting into the middle of the muffin. Cool in the pan for about 10 minutes. Remove from the pans and cool completely .
- Frosting: Combine the butter and cream cheese together until smooth. Add the lemon juice and vanilla and mix well.
- Add the powdered sugar to the butter mixture. You can add more powdered sugar if its too runny.