If you’re from the South, you know what Hummingbird cake is. If you’re not…you need to find out. It’s a super moist, yellow cake combined with bananas and pineapple and just a touch of pecans. It’s heaven on a plate. Just one bite will make you feel like a Southern girl.
1 1/2 cups pecan pieces, toasted and divided
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
3/4 cup water
2 bananas, mashed
1 (8oz) can crushed pineapple (do not drain)
1 can store bought Cream Cheese Frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Mix in mashed bananas. Stir in pineapple and juice. In the bottom of your bundt pan, sprinkle 3/4 cup of pecans over the bottom. Pour cake batter into prepared pan over pecans and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate.
Spread frosting on top of cooled cake and top with remaining pecan pieces.