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Hummingbird Bundt Cake

Slice of hummingbird bundt cake topped with cream cheese frosting, chopped pecans, and orange zest on a decorative plate.

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A moist and flavorful Southern classic, this Hummingbird Bundt Cake is made with ripe bananas, crushed pineapple, pecans, and warm spices, then finished with a luscious cream cheese glaze. Perfect for holidays, gatherings, or any special occasion.

Ingredients

Scale
  • 2 large ripe bananas, mashed
  • 1 cup crushed pineapple (with juice)
  • 2 ½ cups all-purpose flour, sifted
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup vegetable oil
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces cream cheese (for glaze)
  • 2 tablespoons butter, softened (for glaze)
  • 1 ½ cups powdered sugar (for glaze)
  • 23 tablespoons milk or cream (for glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease and flour a bundt pan thoroughly.
  2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix eggs, oil, bananas, and pineapple until combined.
  4. Combine wet and dry ingredients gently, then fold in chopped pecans.
  5. Pour batter into prepared bundt pan and bake for 55–60 minutes, or until a toothpick inserted comes out clean.
  6. Cool cake in pan for 10–15 minutes, then invert onto a wire rack and let cool completely.
  7. Prepare glaze: beat cream cheese, butter, and vanilla until smooth. Add powdered sugar, then whisk in milk until pourable.
  8. Drizzle glaze over cooled cake and garnish with extra pecans if desired.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not drain the pineapple juice; it keeps the cake moist.
  • Avoid overmixing the batter to maintain a soft crumb.
  • Grease bundt pan carefully to prevent sticking.
  • Cake can be baked a day ahead and glazed before serving.

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