Moist Hummingbird Bundt Cake

Hummingbird Cake is a versatile dessert that is great for any time of year. A simpler version of the traditional, this Hummingbird Bundt Cake is made using ripe bananas, crushed pineapple, spices, and toasted pecans, resulting in a moist and dense cake. To top it off, a thick and creamy cream cheese glaze is drizzled over it for the ultimate finishing touch.

Here are a few more cake recipes you might enjoy: Bananas Foster Bundt Cake, Moist Lemon Glazed Pound Cake, and Easy Coconut Tres Leches Cake

The original version is made with cream cheese frosting spread in between cake layers. This moist Bundt cake recipe uses a pourable “glaze” instead of a thicker frosting. Basically, you use the same ingredients as the traditional layer cake, but I’ve made the recipe easier by baking it in a Bundt pan.

A tropical combination of ingredients like banana and pineapple makes this dessert incredibly moist. In some ways, it kinda reminds me of carrot cake, mainly since carrot cake uses cream cheese frosting and is made with savory spices like cinnamon.

Ingredients you’ll need:

• pecans toasted on the stovetop or in the oven
• three types of sugar: granulated/white sugar, brown sugar, and powdered sugar
• eggs that are lightly beaten
• around 4 large bananas
• canned crushed pineapple
• canola oil; you can also use vegetable oil
• vanilla extract for the cake and the glaze
• all-purpose flour
• baking soda
• ground cinnamon
• salt
• cream cheese at room temperature
• pineapple juice reserved from the canned crushed pineapple for the glaze
• milk
• softened butter

How to make Hummingbird Bundt Cake:

Here are the steps to make a delicious Hummingbird Cake from scratch — Bundt-cake-style.

1. Preheat your oven to 350°F. Grease and flour your Bundt pan and add 1 cup of the toasted pecans evenly into the bottom of the pan. This recipe calls for a 12-cup Bundt pan.
2. To make the cake, in a large mixing bowl, blend the sugar, brown sugar, eggs, bananas, crushed pineapple, canola oil, and vanilla extract. Combine the flour, baking soda, cinnamon, and salt in a separate bowl. Add the dry ingredients to the wet ingredients and lightly combine. Spoon the batter evenly into the Bundt pan.
3. Bake for 55-60 minutes, or until a knife inserted in the center comes out clean.
4. Cool in pan for 15 minutes. Then, transfer the cake to a wire rack to cool for another 30 minutes.
5. To make the glaze, blend the cream cheese, powdered sugar, vanilla, reserved pineapple juice, and milk until smooth.
6. Finish by pouring the glaze over the cake and sprinkling the remaining toasted pecans over top of the glaze.

Can I refrigerate or freeze my cake?

Yep! To refrigerate, store the cake in an airtight container. This recipe will hold for 3-4 days in the fridge. When you are ready to enjoy, take the cake out of the fridge and let it come to room temperature, softening it again.

The cake can be frozen after it’s been baked. Once it is cooled down, wrap the cake in plastic wrap and aluminum foil. Place it in an airtight container. It will stay fresh for up to 3 months. To thaw, place it in the fridge the night before, then after removing it from the fridge, allow it to come to room temperature to soften.

This banana pineapple Bundt cake takes all the things you enjoy about the classic version and converts it into a simplified Bundt cake with a decadent cream cheese glaze. With pineapple, banana, and toasty pecans, there is so much to love!

Moist Hummingbird Bundt Cake

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• Author: Eric Jones
• Total Time: 1 hour 10 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

A simpler version of the traditional, this Hummingbird Bundt Cake is made with bananas, pineapple, toasted pecans, and a creamy cream cheese glaze.

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Ingredients

Units USM Scale 1x2x3x

For the cake:

• 1 1/2 cup chopped pecans, toasted and divided
• 1 3/4 cups sugar
• 1/4 cup brown sugar
• 3 large eggs, lightly beaten
• 2 cups ripe bananas, mashed (about 4 large bananas)
• 8 ounces crushed pineapple
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 2 tsp ground cinnamon
• 1 tsp salt

For the glaze:

• 8 ounces cream cheese, room temperature
• 3/4 cup powered sugar
• 1 tsp vanilla extract
• 2 tsp reserved pineapple juice
• 4 tbsp milk
• 1/4 cup butter, softened

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Instructions

1. Preheat the oven to 350.°F. Grease a 12-cup Bundt pan. Sprinkle 1 cup of toasted pecans evenly in the bottom of the pan.
2. Add the Swerve Granular, Swerve Brown, eggs, bananas, crushed pineapple, canola oil, and vanilla extract to a large bowl. Blend with a handheld mixer until smooth.
3. Add the flour, baking soda, cinnamon, and salt to a separate bowl. Add the dry ingredients to the wet ingredients and lightly combine. Spoon the batter evenly into the prepared pan.
4. Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Cool in pan for 15 minutes. Then, transfer the cake to a wire rack to cool for another 30 minutes.
5. For the glaze, using a handheld mixer on medium speed, beat the cream cheese, Swerve Confectioners, vanilla, reserved pineapple juice, and milk until well-blended. Note: If necessary, add a teaspoonful of milk at a time until the mixture is smooth and pourable.
6. Pour the glaze over the cake. Sprinkle the remaining ½ cup of pecans over top of the glaze.

Equipment

Blender

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Whisk

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Notes

If you do not have ripe bananas and want to ripen them, place foil on top of a baking sheet (paid link) and place bananas on top of the foil. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.

• Prep Time: 10
• Cook Time: 60
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Calories: 575
• Sugar: 37.7g
• Sodium: 430mg
• Fat: 32.9g
• Carbohydrates: 66g
• Fiber: 2.3g
• Protein: 7.2g
• Cholesterol: 78mg