RICHMOND, Va. – Resident foodie Shayne Rogers, AKA “Chef Shon-Yay” was back in the Virginia This Morning kitchen to walk us through how to create her signature southern-style Hummingbird Bundt Cake with pineapple and pecans. For more information you can visit https://www.facebook.com/ShaynefullyDelicious/
Cake
1 ½ cups chopped pecans
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 eggs beaten
4 large bananas, mashed
8 oz crushed pineapple, not drained
¾ cups melted butter
1 ½ tsp vanilla
Butter and flour for bundt pan
Frosting
4 oz cream cheese
1 tsp vanilla extract
2 tbsp milk
2 cups powdered sugar
Preheat the oven to 350 degrees. Butter and flour bundt pan, marthastewart.com has a great tutorial that insures your cake will slide out of pan effortlessly.
Stir together flour, sugar, baking soda, cinnamon and salt in a large bowl. In a medium bowl mix beaten eggs, bananas, pineapple, butter and vanilla. Pour egg mixture into dry ingredients and mix just until moist. Stir in 1 cup of pecans. Scrape batter into prepared bundt pan and bake for about 1 hour. Check the cake after 50 minutes by inserting a skewer into the center of the cake and if it comes out with just a few moist crumbs, the cake is done. Let the cake cool for 15 minutes in the pan on a cooling rack, then invert the cake onto the rack and let it finish cooling completely.
To make the frosting, combine the cream cheese, vanilla and milk with a mixer. Once it is completely combined start adding the sugar half a cup at a time. When all of the sugar is incorporated, turn the mixer to the highest setting and whipped the frosting for five minutes.
Place the cake on a cake stand and drizzle with frosting. Top with remaining half cup of pecans and enjoy!
