Hummingbird Bundt Cake is a fun twist on a classic southern cake recipe. This moist cake is stuffed with bananas, pineapple and pecans. So delicious with a cream cheese glaze.
I didn’t grow up eating hummingbird cake, but as an adult it is quickly becoming one of my favorites. You can read all about our 3 layer hummingbird cake here, but if you’re looking for an easier version with the same flavor, try this bundt cake!
Hummingbird Bundt Cake Recipe
Hummingbird cake is traditionally a layered cake, but we took that flavor concept and turned it into a bundt cake recipe that takes no time at all to whip up and requires no fancy decorating. Bundt cakes are some of my favorite cakes to make because they mix up so quickly!
How to Make Hummingbird Bundt Cake
Some hummingbird bundt cakes call for a cake mix, but this one is made from scratch. And I promise…it’s easy! Mix the dry ingredients, then add the wet ingredients and mix until well combined. No need to use a hand mixer for this recipe. Just use a wood spoon or rubber spatula.
Bundt Cake with Bananas and Pineapple
This recipe has two types of fruit in it: pineapple and bananas. We use canned crushed pineapple, juice and all. Don’t drain the juice for this recipe! You’ll want about 1 1/2 cups of banana, which for us was about 2 large bananas. If the bananas are smaller, you may need more. Fold those into the batter along with the nuts, then add it to the bundt cake pan.
HOW TO PREVENT BUNDT CAKES FROM STICKING?
If you’ve had problems with bundt cakes sticking to the pans, here are our hints:
- Generously grease the pan with shortening. Don’t use butter or margarine. Shortening works best. If you have an intricately shaped bundt pan, be sure to get all of the grooves and crevices covered.
- After greasing the pan, dust the pan with flour.
- Allow the cake to cool in the pan for just 10 minutes (unless the recipe says otherwise). Then turn the cake out to a wire rack to cool completely.
Cream Cheese Glaze for Bundt Cake
This cream cheese glaze is just 4 ingredients: room temperature cream cheese, powdered sugar, vanilla extract and heavy cream. Mix the cream cheese by itself first so that it gets nice and smooth. Next add in the powdered sugar, vanilla, and 2 tablespoons of heavy cream. Beat again. The exact amount of heavy cream will vary depending on how thick you’d like the glaze. Add one tablespoon at a time, mixing between each addition so until you reach the consistency you’d like.
*Can I use milk instead of heavy cream? Yes, you can. However, it will get runnier faster since it isn’t as thick as cream, so you may need to add a little less than what the recipe calls for.*
OTHER BANANA CAKES
OTHER PINEAPPLE CAKES
TOOLS TO MAKE THIS CAKE
- Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
- Hand mixer: I don’t pull out my stand mixer for this recipe. It makes a small amount so a hand mixer works perfectly.
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
- Bundt Cake Pan: This is a classic, must-have kitchen tool.
- Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
- Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
Hummingbird Bundt Cake
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 8 ounces crushed pineapple (with liquid)
- 1 cup pecans (chopped)
- 1 1/2 cups mashed bananas (about 2 large bananas)
For the Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
Make the cake:
- Preheat oven to 350 degrees.
- Using a whisk, mix the dry ingredients in a large mixing bowl.
- Add in the eggs, oil, vanilla and pineapple. Stir until well combined, scraping the edges of the bowl as needed.
- Mix in bananas and pecans.
- Grease a bundt cake pan with shortening, then dust it with flour. Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
Make the Glaze:
- Using a hand mixer, cream the cream cheese until smooth.
- Add the powdered sugar and vanilla extract. Mix well.
- Add the heavy cream, one tablespoon at a time and beating between each addition, until the glaze is the consistency you'd like.
- Drizzle the glaze over the cooled cake and sprinkle with additional pecans if desired.