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.

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


- 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 1 hour 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
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.

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.


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.
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.
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can I use frozen bananas, thawed ?
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.
Looks awesome! :-) Love Hummingbird Cake :-)
Thanks Teri!! We do too! ;0)
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.
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)