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Hummingbird Bundt Cake

This Hummingbird Bundt Cake takes everything you love about that classic dessert and turns it into a simplified Bundt with a cream cheese glaze.

Hummingbird Bundt Cake on a wire rack

Hummingbird Cake is one of my very favorite cakes. I don’t make it often because it’s just too dangerous to have within fork’s reach. There’s just something so magical about that combination of bananas, pineapple, cinnamon, and cream cheese. It’s hard to resist!

This Hummingbird Bundt Cake is a slight twist on the traditional dessert. It doesn’t really vary in ingredients, texture, and flavor. The big change is its simplification by not making cake layers and skipping the frosting of those layers.

slice of Hummingbird Bundt Cake on a white and yellow plate

Not much is easier in the cake world than a Bundt cake. And this one is topped with a sweet cream cheese glaze that is so very good. So, you get all the best of Hummingbird Cake, but just dialed down a couple of notches in the labor department.

Tips for Success

  • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method for dry ingredients and take care to measure the other ingredients well.
  • Use a light-colored pan. Dark pans tend to over-bake the outside edges while leaving the center under-baked.
  • Grease the pan generously. Bundt pans have lots of nooks and crannies, so be sure to be thorough. I use a cooking spray with flour, like Baker’s Joy or Pam for Baking. If you have trouble with the spray settling toward the bottom of the pan before you get the batter mixed, wait to spray the pan until you’re ready to add the batter.
  • Toast the pecans. The flavor of the toasted pecans really stands out here. To toast them, spread them in a single layer on a rimmed baking sheet. Bake at 350°F for 10-15 minutes, until the pecans are toasted and fragrant.
  • Don’t drain the pineapple. The liquid adds more flavor and helps keep the cake moist.
  • Bring the cream cheese to room temperature. It will mix more easily and make a smoother glaze.
  • Sift the confectioners’ sugar. This will help prevent lumps in your glaze.
  • Store leftovers in the refrigerator. Cream cheese frostings and glazes generally don’t hold up well at room temperature. Bring the chilled cake to room temperature before serving.
  • For more Bundt tips, see my Bundt Cake Baking Tips.
overhead view of a slice of Hummingbird Bundt Cake on a yellow and white plate with the remaining cake on a wire rack

If you’ve never heard of Hummingbird Cake, I highly encourage you to make this wonderful Hummingbird Bundt Cake. If you’re a fan of the classic dessert, then I hope you’ll try this Bundt version. Either way, I think you’ll agree that this is one fantastic dessert!

More Hummingbird Desserts

Hummingbird Bundt Cake

Yield 12 to 16 servings
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes

Hummingbird Bundt Cake features a delicious combination of bananas, pineapple, cinnamon, and nuts, all topped with a cream cheese glaze.

Hummingbird Bundt Cake on a wire rack

Ingredients

For the cake:

  • 1 & 1/2 cups (180g) chopped pecans, toasted (divided)
  • 3 cups (360g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 & 3/4 cups mashed ripe bananas (about 4 large bananas)
  • 8 ounces (227g) crushed pineapple (undrained)
  • 3/4 cup (177ml) canola oil
  • 1 & 1/2 teaspoons vanilla extract

For the glaze:

  • 4 ounces (113g) cream cheese, at room temperature
  • 2 cups (220g) sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

To make the cake:

  1. Preheat oven to 350°F. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in the bottom of the pan.
  2. Stir together the flour, sugar, baking soda, cinnamon, and salt. Stir in the eggs, bananas, pineapple, oil, and vanilla. Stir just until the dry ingredients are moistened. Spoon the batter evenly in the prepared pan.
  3. Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer the cake to a wire rack to cool completely.

To make the glaze:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until the mixture is smooth and pourable.
  2. Pour the glaze over cooled cake. Sprinkle the remaining 1/2 cup pecans over top of glaze.

Notes

Recipe slightly adapted from Southern Living.

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    30 Comments on “Hummingbird Bundt Cake”

  1. gorgeous! why not put it in a bundt?

  2. Yuuuuuuuum!! Looks just perfect, I would have a slice (or two, or three..) just right now!!

  3. I’d never heard of Hummingbird cake before reading this post, but now I’m craving it massively…sounds absolutely divine!

  4. Ahhh, i love Hummingbird cake. So DELICIOUS!

  5. hummingbird cakes are so sweet! yum!

  6. Quick question…..I have only a 10 cup Bundt pan. Do you think I could use that and make a mini loaf as well? Any thoughts would be great appreciated.
    Thanks!
    P.S. I love your blog and the recipes are always a big hit when I make them 🙂

  7. I will let you know…..but I am making your Paula Deen Banana Pudding first. Thanks for getting back to me!

  8. mouthwatering……………….

  9. Those toasted pecans are taking it over the top for me. Pics are exquisite too. Thanks for sharing. As soon as the boyfriend is off his current gluten-free kick, this sucker’s going into our bellies – Gary

  10. i shared this post on FB

  11. wow! my mouth is watering! this cake looks divine!

  12. This looks amazing

  13. I made this for a church pot luck and it was very well received! Thanks for the wonderful recipe!

  14. Made this for a school meeting with alot of people that get served the best of the best and they absolutely LOVED this cake, I rec’d numerous compliments of how wonderful this cake was. Thank you!

  15. I made this cake and posted about it (and linked to your blog)on my blog Williams Kitchen – Made with Love. It turned out beautifully and so delicious!!!

    http://williamskitchen.blogspot.com/2012/06/hummingbird-bundt-cake.html

  16. I have to try this recipe! I love all your recipes, thanks for sharing.

  17. Your cake recipe looks and sounds delicious! =)
    I love cake and have been craving a sweet cake like this. Thanks for sharing!
    I repinned earlier today, and it was quickly repinned several times!

  18. Can’t wait to try this oooooouuuutttt!!! Sounds and looks yummmmmmmm!!!!!!!!

  19. Can this be baked ahead of time and frozen? If so, how well do you think the frosting would hold up? Would like to get some things prepared ahead of time for a ladies spring luncheon and this cake sounds devine!

  20. Would this cake work in two 6-cup bundt pans?

    • Hi, Kathryn. The cake is normally baked in a 14-cup Bundt pan, so you would likely have too much batter to use two 6-cup pans. If you don’t mind having some leftover batter, then that’s fine. You’ll likely need to reduce the baking time a bit, too. I’d check them after 50 minutes.

  21. I admit that I only make cakes for special occasions, but this looks like one to add to the repertoire.

  22. I got this recipe out of one of my Southern Living recipe books. This is now my go-to cake. I like it because it is so easy to make. Keep the ingredients on hand. Receive so many compliments and there is never any thing but crumbs left. I share the recipe all the time using the one from the Southern Living page. Actually serving tomorrow and on my way to the kitchen now. Happy Thanksgiving,

  23. Jennifer,  I make this cake quite often, but I add  about 3/4 of a jar  (10 oz ) of chopped 🍒!  I do enjoy your site and you post some interesting and tasty recipes! Keep up the good work!

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