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Hummingbird Bundt Cake

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.
Course Dessert
Cuisine Southern
Keyword bundt cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 18
Calories 414kcal

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.

Nutrition

Calories: 414kcal