Ingredients
Equipment
Method
Make the Hummingbird Bundt Cake Batter
- Preheat oven to 325°F.
- Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.
- Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside 2 ounces (¼ cup) of the pineapple juice for the pineapple-rum simple syrup later.
- Puree the ripe bananas and the greek yogurt until completely smooth and set aside.
- Brown the butter. Melt the unsalted butter in a stainless steel pan then add the milk powder(if using). Brown the butter until the milk solids and the milk powder are golden brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning. Once the butter has stopped sputtering and the milk solids are golden brown, remove the pan from the heat immediately.
- Add the dark brown sugar, melted browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.
- Turn the mixer down to low speed and alternate adding the dry ingredients and banana/greek yogurt mixture set aside earlier to the mixing bowl in 2 increments. Mix only until there are no more dry spots.
- Add the drained crushed pineapple set aside earlier along with the crushed pecans and using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed and scrape down the sides and bottom of the bowl to get any ingredients that may not have been incorporated with your mixer.
- Prepare a 10-cup bundt pan with baking spray (a 12-cup bundt pan will also work).
- Pour the hummingbird cake batter into the prepared bundt pan and bake at 325°F for 38-45 minutes or until the cake springs back easily after being lightly pressed. The cake batter fills the pan about three-quarters of the way. Don't be alarmed. This cake has a gentle rise. Note: the simple syrup should be added while the hummingbird bundt cake is still warm since liquid soaks more easily into a warm/hot cake.
Make the Pineapple Rum Simple Syrup
- Add 2 ounces (a quarter cup) of the drained pineapple juice set aside earlier, the dark rum (or rum extract) and the granulated sugar to a small bowl and mix until the sugar is dissolved. Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.
- Using a skewer, poke holes into the hummingbird bundt cake all the way through to the bottom.
- Spoon the pineapple-rum simple syrup over the bundt cake while it is still warm, being sure to get along the edges. Cover the bundt pan with a plate or plastic wrap and allow the pineapple-rum syrup to soak into the cake completely as it cools.
- Invert the bundt pan onto a cake stand or other serving plate once the cake has completely cooled.
Make the Glaze & Top the Bundt Cake
- Add the confectioner’s sugar, warm water and lemon juice to a small bowl and whisk until smooth.
- Add the melted butter and whisk again until completely incorporated.
- Pour the glaze over the cooled hummingbird bundt cake and serve. Store any leftovers in an airtight container. This cake doesn't have to be refrigerated.
Nutrition
Notes
- Use room temperature ingredients with the exception of the butter which is incorporated while warm after being browned.
- Make the glaze only once you are ready to top your hummingbird bundt cake. The glaze forms a crust and thickens slightly as it cools so it won't run down the cake as smoothly if made in advance.