Hummingbird Bundt Cake

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Hummingbird Bundt Cake, takes a Southern classic flavored with pineapple, bananas, and topped with cream cheese frosting and toasted pecans and wraps it all into one delicious bundt, making it a simple yet decadent dessert.

This Hummingbird Bundt Cake is a close relative of the classic hummingbird layer cake. Imagine all the goodness of the original: banana, pineapple, toasted pecans, and a hint of spice, but in a more convenient Bundt-shaped form. No intricate frosting techniques are required; this cake shines with its natural beauty.

Why I love this recipe

• The mashed bananas lend natural sweetness and incredible moisture to the cake, just like banana bread. They are also a great way to use up those over ripe bananas sitting on your kitchen counter.
• The pineapple adds a tangy twist and keeps the cake light and airy while the allspice gives it a depth of flavor similar to carrot cake.
• Pecans bring a delightful crunch and nutty flavor. They are like little surprises hidden throughout the cake.

If you’re still on the hunt for easy cake recipe, make sure to give our Lemon Bundt Cake a try!

Ingredients

For the cake:

• all-purpose flour
• ground cinnamon
• baking soda
• salt
• ground allspice
• ripe bananas
• crushed pineapple
• shredded coconut
• granulated sugar
• brown sugar
• eggs
• unsalted butter
• vanilla extract

For the Cream Cheese Frosting:

• cream cheese
• powdered sugar
• toasted pecans

Step by steps

1. Preheat your oven and grease a Bundt pan.
2. To make the batter, mix all the dry ingredients in a bowl.
3. In a separate large bowl, whisk the softened butter with brown and granulated sugars until creamy.
4. Mash the bananas, then combine them with the creamed sugar mixture, pineapple, coconut, eggs, and vanilla. Beat until well mixed.
5. Gradually fold in the flour mixture into the wet ingredients until just combined.

1. Pour the batter into the Bundt pan, filling it about two-thirds full.
2. Bake the cake, starting to check for doneness at around 50 minutes.
3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. For the frosting, mix the softened cream cheese with powdered sugar until you achieve the desired thickness.
5. Spoon or pipe the frosting onto the cake and garnish with chopped pecans. Enjoy!

Variations

Switch out the nuts with other favorites like walnuts or almonds or to add a tasty crunch, try incorporating crushed pecans or walnuts into the batter.

You can also opt to skip the cream cheese frosting and simply dust the cake with powdered sugar instead.

Serving suggestions

While this hummingbird bundt cake is delicious on its own, pairs well with:

• a scoop of creamy vanilla ice cream
• a steaming cup of coffee, praline latte or southern strawberry iced tea
• add a side of fresh fruit to complement its flavors

Storage

To maintain freshness, store this hummingbird cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.

When ready to enjoy, simply warm a slice in the microwave for about 15-20 seconds for a comforting treat. It’s also delicious served cold!

If you try this recipe please comment and rate it below, I love hearing from you!

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