Mile High Hummingbird Pound Cake

Mile High Hummingbird Pound Cake

This moist pound cake combines the delicious flavors of pineapple, bananas, pecans, and cinnamon with a pineapple cream cheese glaze.

2 cups (4 sticks) unsalted butter, room temperature
2 cups granulated sugar
1 1/2 cups brown sugar
1 tbsp cinnamon
1 tbsp vanilla extract
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup sour cream, room temperature
1 cup ripe banana, mashed
1 cup crushed pineapple, drained (syrup reserved for glaze)
1 1/2 cups pecans, chopped plus more for decoration

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugars in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cinnamon, vanilla extract, salt, and 1/4 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 1 cup flour, beating until it just disappears. Add sour cream and beat in. Add the next 1 cup flour beating in the same manner. Add banana and beat in. Add 1 cup flour, then add crushed pineapple. Beat in last 1 cup flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Rinse chopped nuts, and while still damp, toss nuts in 1/4 cup flour. Fold nuts into batter. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Pineapple Cream Cheese Glaze

1/2 block of cream cheese (4 oz)
4 cups powdered sugar
3-5 tbsp syrup from canned pineapple

With an electric mixer, beat cream cheese, powdered sugar and 3 tbsp syrup together. Add more liquid a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.

 

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