Name: Hummingbird Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 35 min
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; 1 can (8 ounce) (227g) crushed pineapple, undrained; 1 cup (100g) chopped pecans; 1 ¾ cup (392g) mashed ripe bananas (4 large); 4 oz. Cream Cheese, Softened; 2 cups powdered sugar, sifted; 1-2 Tablespoons milk; 1 teaspoon vanilla extract

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This moist homemade Hummingbird Bundt Cake is so delicious, with wonderful flavor from bananas, pecans, crushed pineapple, and cinnamon.

Just as with our hummingbird layer cake, we wanted to bring in cream cheese flavor- this time, with an easy and flavorful cream cheese glaze.

We love this recipe no matter what time of year, but especially in the spring and summer months!

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 5 ingredients in a large mixing bowl. Whisk to blend.

Dry ingredients for Hummingbird Bundt Cake in a bowl with whisk

Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture.
Mash the bananas

Sliced bananas and potato masher in bowl

Add the vanilla, pineapple, pecans, 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.

FOR THE CREAM CHEESE GLAZE

We love this easy and delicious cream cheese glaze! Cream cheese goes so perfectly with hummingbird cake.

Just as we always frost our hummingbird layer cake with cream cheese frosting, we wanted to incorporate cream cheese flavor into today's cake with a delicious glaze.

This recipe couldn't be simpler to whip up.

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 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.

*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

More Hummingbird Cakes!

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

Hummingbird Bundt Cake

This moist Hummingbird cake has amazing flavor with bananas, pecans, and crushed pineapple.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 15 minutes

Total Time 1 hour 35 minutes

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
1 can (8 ounce) (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.