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single slice of hummingbird bundt cake on a white plate

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Moist Hummingbird Bundt Cake

Recipe by Eric Jones

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

  • Total Time1 hour 10 minutes
  • Yield12 1x
  • DietVegetarian

Ingredients

Units Scale

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

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

(paid link)

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

Find it online: https://dudethatcookz.com/moist-hummingbird-bundt-cake/