Celebrate the season by treating yourself to Southern Living Magazine’s famous hummingbird Bundt cake with lemon mascarpone glaze.
By: Mandy Ashcraft
Photo by: Dustin Ashcraft
‘Tis the season for all things sweet and perfectly spiced. A hummingbird cake is a traditional Southern cinnamon spice cake with the added moisture and flavor of pineapple and banana. Southern Living Magazine first ran the recipe in 1978, and to this day, it has been the most requested recipe in the history of the magazine (which is a good indication of deliciousness).
A bonus? It’s simple to make. A glaze is optional, but a creamy lemon mascarpone drizzle is never a bad choice. Helpful tip: Make the cake ahead of time (store in a sealed container to keep moist), and whip up the glaze right before serving or taking to a party.
1 1/4 cups chopped pecans
3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 large, mashed, very ripe bananas
1 8-ounce can crushed pineapple (do not drain liquid)
3/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mascarpone cheese, softened (cream cheese works, too)
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
3 tablespoons milk
Zest of 1 lemon
1/ Preheat oven to 350 degrees. Grease a standard size (14-cup) Bundt pan.
2/ In a large bowl, stir together flour, sugar, baking soda, cinnamon and salt. Add eggs, crushed pineapple with liquid, vegetable oil and vanilla extract, and stir until just combined. Don’t over-mix; leave it lumpy.
3/ Fold in 1 cup chopped pecans. Reserve the other 1/4 cup for decoration.
4/ Bake uncovered for approximately 1 hour, until a toothpick inserted comes out clean.
5/ Allow cake to cool in pan for 15 minutes, and then remove and allow to cool completely.
6/ To prepare glaze: Add all ingredients to a stand mixer or a large bowl, and stir rapidly until you have a smooth, creamy consistency. It’s important to sift your powdered sugar through a sifter or a mesh strainer first, so that your glaze isn’t lumpy.
7/ Pour glaze directly onto cake, and sprinkle with reserved pecan pieces. Glaze must be refrigerated, so once glazed, the cake should not be stored at room temperature.