This Hummingbird Bundt Cake Recipe Is a Tropical Escape in Every Slice
A rich cream cheese glaze makes it extra irresistible
Ready to take a vacation? Transport yourself to the beach with every slice of this hummingbird bundt cake recipe! This vibrantly flavored cake boasts a moist crumb filled with pineapple, banana and pecans, all coated in warm spice aroma. The origins of hummingbird cake trace back to the 1970s in the South. The combination of sweet pineapple, ripe bananas and toasted pecans creates a nice textural contrast, while cinnamon and nutmeg feel like a warm hug. (Love pecans? Try our Lazy Pecan Pie in a Mug!) This cake makes the perfect dessert for afternoon tea parties, potlucks or whenever you need a burst of sunshine on your plate.
For a decadent experience, we serve this hummingbird bundt cake recipe with a drizzle of cream cheese frosting. But a scoop of vanilla ice cream works too. Tell us if you did this extra step below! And for more bundt cake recipes, try this Chocolate Pound Cake.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 Tbs. butter, softened
- 2 cups chopped pineapple
- 2 tsp. + 2 cups granulated sugar
- 3 cups sliced banana
- 1 cup canola oil
- 4 eggs
- 1¼ tsp. vanilla extract
- 3½ cups all-purpose flour
- 1¼ tsp. baking soda
- 1 tsp. ground cinnamon
- ¾ tsp. salt
- ¾ tsp. ground nutmeg
- ½ cup cream cheese, softened
- 1½ cups confectioners’ sugar
- 1 Tbs. milk
- ⅓ cup toasted pecans, chopped
Instructions
• Heat oven to 325°F. In skillet, melt 1 Tbs. butter over medium-high heat. Add pineapple and 1 tsp. granulated sugar. Cook, stirring occasionally, until golden, about 3 min. Transfer to bowl. Repeat with 1 Tbs. butter, banana and 1 tsp. granulated sugar. Remove from heat; lightly mash banana. Add to bowl with pineapple mixture; let cool. Stir in oil, eggs, and 1 tsp. vanilla.
• Spray a 15-cup Bundt pan with baking spray with flour. In bowl, mix flour, baking soda, cinnamon, salt, nutmeg and remaining 2 cups granulated sugar. Stir in banana mixture. Pour into pan. Bake until a toothpick inserted near center comes out clean, about 1 hr. Let cool in pan 10 min. Transfer to rack; let cool completely.
• On medium speed, beat cream cheese and remaining butter until smooth. Gradually beat in confectioners’ sugar, milk and remaining vanilla until thick glaze forms. Place cake on serving plate; spoon glaze over. Add pecans.
