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Hummingbird Bundt Cake

Last Updated On: October 18, 2023 | Published: March 22, 2023 by Melissa Diamond | 8 Comments
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This moist homemade Hummingbird Bundt Cake is so delicious, with wonderful flavor from bananas, pecans, crushed pineapple, and cinnamon.

We just love bundt cake recipes, and this one is bursting with flavor! We can't wait for you to try it.

Why we Love this Recipe

There are so many reasons to love this hummingbird bundt cake. Here are just a few!:

  • Super moist with amazing flavor- especially from the bananas, pineapple, and pecans. (The banana flavor reminds me of our favorite Banana Cake, and the addition of pecans and pineapple remind me of our carrot cake recipe!).
  • With just a simple cream cheese glaze, there is very little decorating time involved!
  • This is a great make-ahead recipe that can be wrapped and frozen for up to three months.
  • We love Classic Cakes, from Italian Cream Cake to German Chocolate Cake, Carrot Cake, and more!
  • Perfect as a year-round recipe for picnics and potlucks, and makes a great birthday cake recipe too!

How to Make Hummingbird Bundt Cake

You can find the full, printable cake recipe further down in this post. Here is a quick rundown of our steps!

  • Preheat the oven to 350 degrees, Grease and flour bundt pan. (We used a pan with capacity of 12 cups)
  • Combine the first five dry ingredients in a large mixing bowl. (This includes the all purpose flour, granulated sugar, baking soda, salt, and cinnamon.) Whisk to blend.
Dry ingredients for Hummingbird Bundt Cake in a bowl with whisk
  • Add the room temperature eggs and vegetable oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture.
  • Mash the ripe bananas.
Sliced bananas and potato masher in bowl
Mashed bananas in a bowl
  • Add the vanilla extract, crushed pineapple, chopped pecans, mashed bananas and stir until combined.
Bowl of ingredients for Hummingbird Bundt Cake
  • Spoon batter into the prepared bundt cake or tube pan. Bake at 350 degrees for 1 hour or until a toothpick comes out clean or with just a few crumbs attached.
Hummingbird Cake Batter in the prepared bundt pan
  • Cool in the cake pan on a cooling rack for 10 minutes before turning out.
  • This recipe makes 6 cups of batter.
Freshly baked Hummingbird Bundt Cake

FOR THE CREAM CHEESE GLAZE

Just as with our classic homemade hummingbird layer cake, we wanted to bring in cream cheese flavor. However, rather than using a classic cream cheese frosting, we are going to use a simple, flavorful cream cheese glaze.

The slight tanginess from the cream cheese glaze is the perfect complement to the fruity, spiced flavor of this hummingbird bundt cake.

The glaze couldn't be simpler to whip up.

  • With an electric mixer (we used a handheld mixer), add the softened cream cheese to a bowl and mix until smooth. Then, add the powdered sugar, vanilla extract, and milk.
  • (You can adjust the consistency as needed by adding more powdered sugar to thicken, or more milk to soften.)
Cream Cheese Glaze

Decorating the Bundt Cake

While you can spoon the cream cheese glaze onto the cooled bundt cake, we like to pipe it on for a little more control.

Simply spoon the glaze into a disposable piping bag with the tip snipped away (or a ziplock bag with a corner snipped away), and pipe over the cake.

We topped with crushed pecans.

Piping cream cheese glaze onto the hummingbird bundt cake

Here is our finished cake! I love the look of the simple cream cheese glaze topped with pecans.

Caramel Glaze Option

*A caramel glaze is a great option for this cake as well! We used a caramel glaze for our Sweet Potato Bundt Cake, and another version in our Apple Pecan Bundt Cake.

Hummingbird Cake with Cream Cheese Glaze, topped with pecans on a white pedestal

Slice of Hummingbird Bundt Cake on a white plate

Recipe FAQs

This hummingbird bundt cake should be stored in an airtight container. It needs to be refrigerated because of the cream cheese glaze.

However, for best flavor and texture, it is best to take the cake out of the refrigerator a couple of hours before serving to allow the cake to warm and soften.

Yes! Just as with most of our cake recipes (from Lemon Pound Cake and Honey Cake to easy Banana Bundt Cake and more), you can bake this bundt cake in advance and then wrap it tightly with plastic wrap, followed by aluminum foil. It will stay fresh for three months.

To thaw, the night before, move the wrapped cake from the freezer to the refrigerator. The next morning, move it to the kitchen counter (still wrapped).

Condensation may form on the wrapping for the first hour, but after that, you can unwrap and continue thawing as needed.

Remember, once thawed, if you are using the cream cheese glaze, the cake needs to be refrigerated until within a couple of hours of serving.

Hummingbird cake has a delicious flavor combination of bananas, crushed pineapple, pecans, and cinnamon.

This bundt cake recipe is based on our Hummingbird Cake recipe which is a layer cake. Some recipes call for coconut as well, as with our layered hummingbird coconut cake.

While banana flavor is the. most prominent in hummingbird cake, pineapple plays a starring role too!

Some of our other favorite cakes with pineapple are: Carrot Cake, Pineapple Cake, Pineapple Upside Down Cake, and Pineapple Coconut Cake. We also have a really popular Pina Colada Cake that is perfect for parties!

More Hummingbird Cakes!

In addition to today's hummingbird bundt cake, you should also try our scratch Hummingbird Cake, Coconut Hummingbird Layer Cake, and Hummingbird Cake from Cake Mix! These are all such delicious options.

In addition, don't miss our other favorite banana cake recipes (including banana cupcakes, banana pudding cake, banana pound cake, and more!)

Thanks so much for stopping by! Don't miss our full collection of Cake Recipes, we have hundreds of crowd pleasing cakes including our favorite cake recipes from scratch and cake mix recipes!

We also have hundreds of cake decorating tutorials if you would like to learn more about cake decorating!

Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Hummingbird Bundt Cake on pedestal

Hummingbird Bundt Cake

BY Melissa and Bebe
This moist Hummingbird cake has amazing flavor with bananas, pecans, and crushed pineapple.
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Dessert
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Equipment

Ingredients

  • 3 cups (363g) all purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 teaspoon (3g) ground cinnamon
  • 3 large eggs-room temperature lightly beaten
  • 1 cup (215g) vegetable oil
  • 1 ½ teaspoons (6g) vanilla extract
  • 8 oz (227g) crushed pineapple, undrained
  • 1 cup (100g) chopped pecans
  • 1 ¾ cup (392g) mashed ripe bananas (4 large)

For the Cream Cheese Glaze

  • 4 oz. Cream Cheese Softened
  • 2 cups powdered sugar sifted
  • 1-2 Tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F, Grease and flour bundt pan. (We used a pan with capacity of 12 cups)
  • Combine the first 5 ingredients in a large mixing bowl. Whisk to blend.
  • Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.
  • Spoon batter into the prepared bundt cake or tube pan. Bake at 350 degrees for 60 minutes or until a toothpick comes out clean or with just a few crumbs attached.
  • Cool in the cake pan on a cooling rack for 10 minutes before turning out.
  • This recipe makes 6 cups of batter.

For the Cream Cheese Glaze

  • With an electric mixer (we used a hand mixer), add the softened cream cheese to a bowl and mix until smooth. Then, add the powdered sugar, vanilla, and milk.
  • (You can adjust the consistency as needed by adding more powdered sugar to thicken, or more milk to soften.)

Decorating the Cake

  • After the cake has cooled, it's time to add the cream cheese glaze. For more control, we added the glaze to a disposable piping bag with the tip snipped away and piped the glaze onto the cake.
  • Then, we topped with crushed pecans.

Refrigerate

  • This cake should be refrigerated because of the cream cheese frosting. However, its best to remove a few hours before serving so that the cake can warm to room temperature and soften.

Notes

We used a bundt cake with a capacity of 12 cups (although our recipe only had 6 cups). You can use a smaller bundt pan if you'd like, just make sure that there is plenty of room for the cake to rise. Don't fill past ¾ full or about 1.5 inches from the top of the pan as a general rule.
This bundt cake, as with the majority of our cake recipes, can be frozen for up to three months if wrapped properly. Wrap the cake in plastic wrap followed by foil. When defrosting, move to the refrigerator the night before and keep wrapped. Remove from the refrigerator the next morning, and continue thawing.

Related Recipes

Moist Hummingbird Cake Mix RecipeHummingbird Cake {A Cake Mix Recipe} Coconut Hummingbird Cake Easy Pineapple Upside Down Bundt Cake

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8 Comments

    1. Hi Crystal, We have not tried using frozen bananas but I think it would be fine to do so. Hope you will enjoy the recipe.

      Reply

  3. I compared this recipe to your Hummingbird cake using a cake mix. I noticed this recipe doesn’t have baking powder where as the doctored cake mix does.

    Reply

    1. Hi Nancy- Thanks for you comment, the leavening is different in these recipes but both are delicious. This bundt cake is based on our scratch hummingbird layer cake recipe which we've used for years. Hope you'll give it a try ;0)

      Reply

  4. I have been wanting to try a hummingbird cake for a long time. I looked at a lot of recipes and decided on yours as your cakes have always turned out great! I have Celiac Disease so I needed to make it gluten free but it wasn’t a big deal at all! I just substituted Better Batter Original Blend flour for the flour in your recipe. The cake came out sooooo moist and wonderful!!! I used a pan that wasn’t a Nordic Ware so the cake stuck inside even after I teased and floured ever area! It’s the 3rd time for that pan so it’s history! A bowl of cake with your yummy drizzle tastes just as good as a beautifully shaped cake!! Thanks for the recipe!!! And your site!! ❤️

    Reply

    1. Hi Christine! Thanks so much for your feedback, so glad to hear that you enjoyed the recipe with your GF adjustments. I'm sorry that the cake stuck- how frustrating- but you are right, even when it isn't perfectly shaped, it still tastes just as good! ;0)

      Reply