This Hummingbird Bundt Cake is soft, moist, and packed with ripe bananas, crushed pineapple, toasted pecans, and warm cinnamon. The cream cheese icing drizzled over the top makes it taste like something you'd order at a fancy bakery, but it's surprisingly simple to pull together at home. I first made this cake for my mom's birthday a few years ago, and she still asks for it every spring.
If you love easy, make-ahead desserts that look impressive without a lot of fuss, this one's for you. It's also perfect alongside treats like Best Double Chocolate Chip Cookies or Easy Peach Streusel Muffins when you're hosting a crowd.
Why You'll Love This Hummingbird Bundt Cake
Super moist and tender. The bananas and pineapple keep this Hummingbird Bundt Cake soft for days, even after it's been refrigerated.
Easy to make. You don't need any fancy techniques or decorating skills. Just mix, bake, and drizzle with icing.
Perfect for gatherings. This Hummingbird Bundt Cake feeds a crowd and looks beautiful on a cake stand without much effort.
Great make-ahead dessert. You can bake it a day or two in advance and store it in the fridge. Just bring it to room temperature before serving.
Classic flavors everyone loves. Even people who aren't big dessert fans tend to go back for a second slice of this one.
Jump to:
- Why You'll Love This Hummingbird Bundt Cake
- Hummingbird Bundt Cake Ingredients
- How to Make Hummingbird Bundt Cake
- Substitutions and Variations
- Equipment For Hummingbird Bundt Cake
- How to Store Hummingbird Bundt Cake
- Serving Suggestions
- Expert Tips
- A Little Story About This Hummingbird Bundt Cake
- FAQ
- Related
- Pairing
- Hummingbird Bundt Cake
Hummingbird Bundt Cake Ingredients
Here's everything you need to make this beautiful Hummingbird Bundt Cake from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Cake
- Chopped pecans: Toasting them first brings out their flavor and adds a nutty crunch. You'll use most of them in the batter and save some for topping.
- All-purpose flour: Forms the structure of the cake and keeps it tender when measured correctly by spooning and leveling.
- Baking soda and baking powder: Work together to give the cake a light, fluffy rise.
- Ground cinnamon: Adds warmth and depth to the tropical flavors.
- Allspice: Gives a subtle hint of clove and nutmeg without overpowering the cake.
- Salt: Balances the sweetness and enhances all the other flavors.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix in more smoothly.
- Vegetable oil: Keeps the cake incredibly moist and soft. You can also use canola oil.
- Pineapple juice: Adds extra tropical flavor and keeps the crumb tender.
- Sour cream: Makes the cake rich and helps it stay moist for days. Room temperature sour cream blends in better.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Brown sugar: Adds a hint of molasses flavor and extra moisture.
- Vanilla extract: Rounds out the flavors and adds a warm, sweet note.
- Mashed banana: Provides natural sweetness, moisture, and that classic banana flavor. Use ripe bananas with brown spots.
- Finely chopped pineapple: Adds bursts of tropical flavor throughout the cake. Drain it well so the batter doesn't get too wet.
Cream Cheese Icing
- Cream cheese: Use full-fat brick-style cream cheese softened to room temperature for the smoothest icing.
- Unsalted butter: Adds richness and helps the icing spread easily. Softened butter blends better.
- Confectioners' sugar: Sweetens and thickens the icing to the perfect drizzling consistency.
- Whole milk: Thins out the icing just enough so it drips down the sides of the cake. Warm milk blends in more smoothly.
- Vanilla extract: Adds a sweet, warm flavor that complements the cream cheese.
- Cinnamon (optional): A tiny pinch adds extra warmth if you like a little more spice.
How to Make Hummingbird Bundt Cake
Follow these steps to bake a beautiful, moist Hummingbird Bundt Cake with cream cheese icing.
Toast the pecans: Preheat your oven to 300°F (149°C) and line a large baking sheet with parchment paper or a silicone mat. Spread the chopped pecans in an even layer and toast them for 7 to 8 minutes until they smell nutty and fragrant. Pull them out and let them cool for 10 to 15 minutes while you prep the rest.
Prep the Bundt pan: Turn your oven up to 350°F (177°C). Grease a 10 to 12-cup Bundt pan really well, making sure you get into all the grooves so the cake releases cleanly later. Set it aside.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt until everything's evenly combined. Set this bowl aside.
Combine the wet ingredients: In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together until smooth. Add the granulated sugar, brown sugar, and vanilla, and whisk until everything's blended. Gently fold in the mashed banana, chopped pineapple, and 1 cup of the toasted pecans.
Mix the batter: Pour the wet mixture into the dry ingredients and fold everything together with a silicone spatula until just combined. The batter will be thick and chunky from the fruit and nuts. Spoon or pour it into your prepared Bundt pan and spread it out evenly.
Bake: Slide the pan into the oven and bake for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few lightly moist crumbs. The top should look set and golden.
Cool in the pan: Take the cake out of the oven and let it cool in the pan for 1 hour on a wire rack. This step is important so the cake doesn't fall apart when you flip it. After an hour, carefully invert the Bundt onto a serving plate or cake stand. Let it cool for at least 1 more hour before icing. The cake can still be slightly warm when you add the icing.
Make the cream cheese icing: In a large bowl, use a handheld or stand mixer to beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar, vanilla, and 2 tablespoons of warm milk. Beat on low for 30 seconds to keep the sugar from flying everywhere, then turn it up to high and beat for 2 minutes until the icing is smooth and fluffy. Stir in a pinch of cinnamon if you're using it. If the icing seems too thick, add 1 more tablespoon of milk to thin it out.
Ice and garnish: Spoon the icing over the top of the cooled cake, letting it drip down the sides naturally. Sprinkle the remaining toasted pecans over the top for a pretty finish.
Store: Cover any leftover Hummingbird Bundt Cake tightly and keep it at room temperature for up to 1 day, or refrigerate it for up to 5 days. Bring it back to room temperature before serving so the flavors come through.
Substitutions and Variations
Can I use a different type of oil? Yes, canola oil or melted coconut oil work just as well as vegetable oil.
What if I don't have sour cream? You can swap it with full-fat Greek yogurt for similar moisture and tang.
Can I use fresh pineapple instead of canned? Absolutely. Just make sure to chop it finely and drain it well so the batter doesn't get too wet.
Can I leave out the pecans? You can, but they add a nice texture and flavor. If you have a nut allergy, just skip them entirely.
Can I make this Hummingbird Bundt Cake without the icing? Sure. The cake is delicious on its own, or you can dust it with powdered sugar instead.
What about walnuts instead of pecans? Walnuts work great and give you a slightly different flavor.
Can I add coconut? Yes, fold in about ½ cup of sweetened shredded coconut for extra tropical flavor.
Equipment For Hummingbird Bundt Cake
- Large baking sheet: For toasting the pecans evenly.
- Parchment paper or silicone baking mat: Keeps the pecans from sticking and makes cleanup easier.
- 10 to 12-cup Bundt pan: The shape makes this Hummingbird Bundt Cake look impressive without much effort.
- Mixing bowls: You'll need a large one for the dry ingredients and a medium one for the wet.
- Whisk: Helps blend the dry ingredients and the wet ingredients smoothly.
- Silicone spatula: Perfect for folding the batter without overmixing.
- Electric mixer: Makes the cream cheese icing smooth and fluffy in just a few minutes.
- Cooling rack: Allows air to circulate around the cake so it cools evenly.
How to Store Hummingbird Bundt Cake
Room temperature: Cover the cake tightly with plastic wrap or store it under a cake dome. It'll stay fresh for up to 1 day.
Refrigerator: Wrap the cake well and refrigerate it for up to 5 days. The cream cheese icing holds up great in the fridge. Just bring the cake to room temperature before serving so it's soft and flavorful.
Freezer: You can freeze the un-iced cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge overnight, then bring it to room temperature and add the icing before serving.
Make-ahead tip: Bake the cake a day or two ahead and store it in the fridge. Ice it a few hours before serving for the freshest look.
Serving Suggestions
With coffee or tea: This Hummingbird Bundt Cake pairs beautifully with a hot cup of coffee or black tea in the afternoon.
Topped with whipped cream: Add a dollop of lightly sweetened whipped cream on the side for extra richness.
With vanilla ice cream: A scoop of cold vanilla ice cream melts into the warm Hummingbird Bundt Cake and tastes incredible.
As part of a dessert table: Serve it alongside Homemade Oreos or Best Cherry Snowball Cookies for a mix of flavors and textures.
Expert Tips
Use ripe bananas. The riper they are, the more flavor and natural sweetness they'll add to the cake.
Don't skip toasting the pecans. It only takes a few minutes and makes a huge difference in the nutty flavor.
Grease your Bundt pan really well. Use butter or baking spray with flour to make sure the Hummingbird Bundt Cake releases cleanly.
Let the cake cool in the pan. If you try to flip it too early, it might break apart. Give it a full hour.
Warm your milk slightly. Room temperature or slightly warm milk blends into the icing more smoothly than cold milk.
Drain the pineapple well. Too much liquid will make the batter runny and affect the texture.
Bring the cake to room temperature before serving. Cold Hummingbird Bundt Cake doesn't taste as moist or flavorful.
A Little Story About This Hummingbird Bundt Cake
My sister Karla came over one Saturday afternoon while I was testing this recipe. She walked in, sniffed the air, and said, "Okay, what smells like a tropical vacation in here?" I told her it was the pineapple and cinnamon baking together, and she immediately started hovering around the oven.
When the Hummingbird Bundt Cake finally cooled enough to ice, I let her do the honors with the cream cheese drizzle. She got a little too enthusiastic and ended up pouring half of it on one side, so the cake looked lopsided and drippy. We both laughed, and I just spooned the extra icing around until it looked somewhat even.
She grabbed a fork and took a bite right off the edge. "This tastes like banana bread and pineapple upside-down cake had a baby," she said with her mouth full. Then she ate two more slices before she left. I had to hide the rest in the back of the fridge so there'd be some left for the next day. If Karla approves, you know it's good. You might also love pairing this with Easy Blackberry Cheesecake Brownies for a full dessert spread.
FAQ
Why do they call a Hummingbird Cake a Hummingbird Cake?
The name comes from the idea that the cake is so sweet, it could attract hummingbirds. It's also said to make people hum with delight when they taste it. The recipe became popular in the Southern United States in the 1970s and has been a favorite ever since.
Is there a difference between a regular cake and a Bundt cake?
The main difference is the pan. A Bundt cake is baked in a ring-shaped pan with decorative grooves, which gives it a beautiful shape without needing much decoration. Regular cakes are usually baked in round or square pans and often layered or frosted all over. Bundt cakes tend to be denser and moister, too.
What's the difference between carrot cake and Hummingbird Cake?
Both cakes use warm spices and cream cheese frosting, but carrot cake is made with grated carrots and sometimes raisins, while Hummingbird Cake uses bananas and pineapple. Hummingbird Bundt Cake has a more tropical, fruity flavor, while carrot cake is earthier and often includes nuts like walnuts or pecans.
What is Oprah's favorite Bundt cake?
Oprah has famously talked about loving the lemon Bundt cake from Nothing Bundt Cakes. It's a soft, tangy lemon cake with cream cheese frosting. While this Hummingbird Bundt Cake is different, it's just as moist and delicious, and the cream cheese icing gives it that same rich, bakery-style finish.
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Pairing
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Hummingbird Bundt Cake
Ingredients
Method
- Set the oven to 300°F (150°C), spread the chopped pecans on a lined baking sheet, and toast until fragrant, then let them cool completely.
- Increase the oven temperature to 350°F (175°C) and generously grease a Bundt pan.
- Stir together the flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl until evenly combined.
- In another bowl, whisk the eggs, oil, pineapple juice, and sour cream until smooth, then whisk in both sugars and the vanilla.
- Fold in the mashed banana, chopped pineapple, and most of the toasted pecans, saving some for topping.
- Add the wet mixture to the dry ingredients and gently fold until no dry pockets remain, then transfer the thick batter to the prepared pan.
- Bake until the cake is set and a toothpick comes out with only a few moist crumbs, about 55-60 minutes.
- Let the cake cool in the pan for about 1 hour, then carefully invert onto a serving plate and allow to cool at least 1 more hour.
- Beat the cream cheese and butter together until completely smooth, then mix in the powdered sugar, vanilla, and 2 tablespoons of milk until creamy.
- Whip the icing on high speed until light and smooth, adding a little more milk if needed, and stir in cinnamon if using.
- Spoon the icing over the cooled cake and sprinkle with the remaining toasted pecans before serving.
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