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This Southern-inspired Hummingbird Bundt Cake is packed with bananas, pineapple, toasted pecans, and topped with a rich cream cheese glaze. Perfect for holidays, brunches, or anytime you want a show-stopping dessert! 🍌🍍🎂
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This Hummingbird Bundt Cake is a Southern classic that never goes out of style. Moist, rich, and packed with banana, pineapple, and pecans, it’s finished with a tangy cream cheese glaze that takes it over the top. Whether you’re baking for a brunch, potluck, or special occasion, this cake is always a hit.
⭐ Why You’ll Love This Recipe
- Super moist and full of flavor
- Easy to make with simple pantry ingredients
- No mixer needed for the batter
- Beautiful presentation with minimal effort
🛒 Ingredients & Substitutions
For the cake
- chopped pecans – Swap with walnuts or leave out for a nut-free version.
- all-purpose flour
- granulated sugar
- baking soda
- ground cinnamon
- salt
- large eggs
- ripe bananas
- crushed pineapple – Use 1 cup from a larger can if 8 oz isn’t available.
- vegetable or canola oil – Use melted coconut oil or melted butter if preferred.
- vanilla extract
For the glaze
- cream cheese
- powdered sugar
- vanilla extract
- milk
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✨ Variations
- Add 1/2 cup shredded coconut to the batter for a tropical twist.
- Stir in 1/2 cup golden raisins or dried cranberries.
- Swirl in a layer of sweetened cream cheese filling before baking for a fun variation.
- Make it into cupcakes or mini Bundts – just adjust the bake time accordingly.
🔥 Tips For Success
- Use very ripe bananas for the best flavor and texture.
- Don’t overmix the batter – mix just until the flour disappears.
- Make sure the cake is completely cool before glazing.
- A 14-cup Bundt pan is essential – don’t overfill a smaller one.
❓ FAQs
Yes! It tastes even better the next day. Store covered at room temperature or refrigerate for longer storage.
Absolutely. Wrap slices or the whole cake tightly and freeze for up to 2 months.
It’s best in a 14-cup Bundt pan, but you can use two 9-inch round pans – just adjust the bake time to 30–35 minutes.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture.
Store at room temperature for up to 3 days, or in the fridge for up to a week. Keep it tightly covered to maintain moisture.
Yes, but make sure it’s finely chopped and juicy. You may need to add a bit of extra liquid to mimic the juice in canned pineapple.
Not really – bananas are essential for the signature flavor and moisture. If you’re not a banana fan, this may not be the cake for you.
Insert a long skewer or wooden pick into the center. It should come out clean or with a few moist crumbs. Avoid overbaking to keep it moist.
Yes – it helps avoid lumps and gives the glaze a smooth, pourable finish.
This Best Hummingbird Bundt Cake Recipe is a timeless favorite that’s as easy to bake as it is to love. Give it a try – you just might find your new go-to dessert!
🍽️ Other Recipes You May Enjoy
Hummingbird Bundt Cake
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Equipment
- hand mixer optional
- sifter
- cake stand for serving
Ingredients
Cake Batter
- 1-1/2 cups chopped pecans
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, lightly beaten
- 1-3/4 cups mashed ripe bananas, about 4 large
- 1 can crushed pineapple, 8 oz (do not drain)
- ¾ cup vegetable or canola oil
- 1-1/2 teaspoons vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese, cubed and softened
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Prepare the cake
- Preheat your oven to 350°F. Grease and flour a 14-cup Bundt pan.
- Toast pecans: Spread in a single layer on a shallow pan. Bake for 8–10 minutes, stirring halfway, until fragrant.
- In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.
- Stir in eggs, mashed bananas, pineapple (with juice), oil, and vanilla. Mix until just moistened.
- Sprinkle 1 cup of the toasted pecans into the bottom of the Bundt pan. Pour the batter over them.
- Bake for 60–70 minutes, or until a long wooden pick comes out clean from the center.
- Cool in the pan on a wire rack for 15 minutes. Then remove the cake from the pan and let it cool completely (about 2 hours).
Make the Glaze
- In a bowl, combine cream cheese, powdered sugar, vanilla, and 1 tablespoon milk. Beat with a hand mixer until smooth.
- Add the second tablespoon of milk slowly, one teaspoon at a time, until it reaches pouring consistency.
- Pour glaze over the cooled cake. Sprinkle with the remaining 1/2-cup of toasted pecans.
Notes
- Use very ripe bananas for maximum flavor and moisture.
- Be sure to use a 14-cup Bundt pan to avoid overflow – this is a large cake.
- If you don’t have an 8 oz can of crushed pineapple, measure 1 cup from a larger can (juice included).
- Toast pecans for added depth of flavor – don’t skip this step!
- Let the cake cool completely before adding the glaze so it doesn’t melt.
- Store leftovers covered at room temperature for 2–3 days, or refrigerate for longer freshness.
- This cake can be made a day ahead – it gets even better as the flavors meld.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I MADE THIS AND IT WAAS DELICIOUS AND IT WILL BE MADE AGAIN THANK YOU SO MUCHCAROL