HUMMINGBIRD POUND CAKE

Hummingbird Pound Cake image

Add crunch to this fruity Hummingbird Pound Cake with toasted pecans. Your kids are sure to hover around the kitchen when they see you whipping up this Hummingbird Pound Cake.

Provided by My Food and Family

Categories Festive 2018

Time 2h35m

Yield 18 servings

Number Of Ingredients 11

Ingredients

3 cups flour
1 tsp. each baking soda and ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1-1/2 cups mashed fully ripe bananas (about 4)
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups chopped pecans, toasted, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar

Steps:

Heat oven to 325°F.
Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
Pour into greased and floured 12-inch fluted tube pan.
Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.

Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g