Hummingbird Bundt Cake
Moist and flavorful Hummingbird Bundt Cake made with bananas, pineapple, pecans, and a cream cheese glaze - perfect for any occasion!
Servings: 18 servings
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
Serving: 1slice | Calories: 371kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 157mg | Potassium: 101mg | Fiber: 1g | Sugar: 40g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
