Hummingbird Bundt Cake

From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.

Hummingbird Bundt Cake
Photo: Jennifer Davick
Hands On Time:
20 mins
Total Time:
3 hrs 45 mins
10 to 12 servings


Cake Batter

  • 1 1/2 cups chopped pecans

  • 3 cups all-purpose flour

  • 2 cups 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 4 large)

  • 1 (8-oz.) can crushed pineapple (do not drain)

  • 3/4 cup canola oil

  • 1 1/2 teaspoons vanilla extract


  • 4 ounces cream cheese, cubed and softened

  • 2 cups sifted powdered sugar

  • 1 teaspoon vanilla extract

  • 1 to 2 Tbsp. milk


  1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

  2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

  3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

  4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

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