Hummingbird Bundt Cake

5 from 2 votes

Hummingbird Bundt Cake is a delicious bundt cake version of the hugely popular southern layer cake. Flavored with banana, pineapple, cinnamon, and pecans with a cream cheese glaze.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: Southern

Keyword: bundt cake

Servings:

Ingredients

Batter

1 1/2 cups chopped pecans
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs lightly beaten
1 3/4 cups mashed ripe bananas about 3 or 4
1 (8-ounce) can crushed pineapple undrained
3/4 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract

Cream Cheese Glaze

4 ounces cream cheese softened
1 teaspoon vanilla extract
1-2 tablespoons milk
2 cups sifted powdered sugar

Instructions

Preheat oven to 350 degrees. Spread pecans out in a baking pan and bake for 8 minutes to toast them, stirring once halfway through.
In a large bowl, stir together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
Stir in eggs, mashed banana, pineapple, oil, and vanilla until there are no streaks of flour left.
Spray a 14-cup Bundt pan well with baking spray with flour. Scatter 1 cup of the toasted pecans in the bottom of the Bundt pan.
Pour the batter into the Bundt pan.
Bake at 350 degrees for 60 to 70 minutes.
Cool cake in pan for 10 minutes and then invert onto a cake stand or serving platter to cool completely.
To make glaze, place cream cheese, vanilla and 1 tablespoon of milk in a large bowl. Beat with a hand-held mixer until smooth.
Beat in 1 cup of powdered sugar until smooth.
Beat in the second cup.
Beat in another tablespoon of milk of milk if too thick.
Pour glaze over cake. Top with remaining chopped pecans.

Video

Notes

Leftovers should be stored in the refrigerator.

Be sure to use ripe bananas that have plenty of black spots on the peels. Unripe bananas won't add enough sweetness or moisture.

Nutrition