Instant Pot

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Instant Pot Hummingbird Cake–a moist bundt cake with pecans, cinnamon, banana, crushed pineapple and cream cheese frosting!

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Pecans | Flour | Sugar | Salt | Milk Baking Soda | Cinnamon | Eggs Banana | Pineapple | Oil | Vanilla Cream Cheese | Powdered Sugar

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Toast pecans in a 350F oven for 8 minutes. Set aside. In a bowl whisk the flour, white sugar, baking soda, cinnamon and salt. Stir in eggs, banana, pineapple, oil and vanilla.

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Spray a bundt pan. Add the pecans, then the batter. Cover with foil. Pour water into Instant Pot. Place the pan on a trivet in the Instant Pot. Pressure cook 45 minutes then vent.

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Move the pan out and remove the foil. Place a plate on top then flip the pan onto the plate. Let it cool. Make the cream cheese frosting in a mixing bowl until well blended.

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Evenly drizzle the frosting over top. Let the frosting drip down the bundt cake. Decorate with extra pecans. Slice and serve!

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Instant Pot

Hummingbird Cake