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Deliciously easy and filled with banana and pineapple flavors, this Hummingbird Cake in bundt form is a moist and tasty cake that is perfect all year round.

Finished hummingbird cake glazed and topped with pecans on cake stand

Traditionally, Hummingbird Cake is a banana pineapple flavor cake with cream cheese frosting and garnished with pecans. The version I made is a little denser like a bundt cake normally is and tastes a lot like really good banana bread.

The cream cheese glaze gives it a touch of added sweetness but is not heavy like cream cheese frosting. The rich flavor seems very Southern to me, and they go wonderful together.

This Hummingbird Bunt Cake is one recipe you will want to make all the time; it is literally super irresistible, easy to put together, and great for gatherings.

We love bringing this to get-togethers all year round and I actually get requests to make this because people have become just as obsessed as we have.

Trust me when I say you need not be afraid to make bundt cakes! They are so easy, and you don’t really have to decorate them either, so that is another plus!

So, if it’s your first time doing this, don’t worry! I’ve got a simple recipe lined up for you, and the end result will be mouthwatering and beautiful.

Hummingbird cake is a classic southern dessert, which is another reason I love it. From its fruity flavors to the delicious cream cheese frosting, you really can’t go wrong.

Some of our other favorite cake recipes we have on our site include Strawberry Cheesecake Bundt Cake, Mini Orange Bundt Cakes and Sour Cream Coffee Cake!

Cake server pulling slice of hummingbird cake out of cake

WHY THIS RECIPE WORKS:

  1. Pantry staple baking ingredients help this cake come together quickly.
  2. It is a more dense cake that holds together well and makes the flavor amazing.
  3. The glaze is light but really is a great addition to the cake itself.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Granulated sugar
  • Baking soda
  • Salt
  • Eggs
  • Bananas
  • Crushed pineapple
  • Applesauce
  • Vanilla extract
  • Cream cheese
  • Powdered sugar
  • Whole milk
  • Pecans
Ingredients needed to make a Hummingbird Cake

HOW TO MAKE HUMMINGBIRD CAKE:

  1. Preheat the oven to 350°F.. Prepare a standard bundt pan with baking spray. Using a pastry brush to brush the spray all over, this will help prevent sticking. 
  2. In a medium-sized bowl, add the flour, sugar, baking soda, and salt. Whisk to combine, set aside. 
  3. In a large bowl, add the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined.
  4. Add the dry ingredients to the wet and stir together until just combined and there are no dry patches.
  5. Spoon the mixture into the bundt pan and smooth out the top if needed.
  6. Bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the thickest part of the cake comes out mostly clean. A few crumbs stuck to the toothpick are okay but there should be no wet batter.
  7. Let the pan cool on a wire rack for 10 minutes. Carefully remove the cake from the pan by inverting it, and let it cool completely on the wire rack.
  8. While the cake is cooling, make the glaze by creaming the cream cheese in a medium-sized bowl until smooth with an electric hand mixer.
  9. Add in the powdered sugar a little bit at a time until fully mixed in.
  10. Add in 1 tablespoon of the milk and vanilla and mix to combine. The glaze should be thick yet pourable, if it is not pourable add the additional milk and mix it in.
  11. Place the cooled bundt cake on the serving dish. Pour the rich cream cheese frosting over cooled bundt cake and garnish with toasted chopped pecans. Serve and enjoy!
Step by step photos on how to make a Hummingbird Cake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

According to Jamie Oliver, some say the cake was named after the bird because it was sweet enough to attract hummingbirds, while others say the yellow streaks on the banana leaves resembled the bird’s appearance.

We may never know how the original cake got its name, but I really don’t care because the cake itself is so delicious that you will remember it just by its flavor.

It has a delicious distinct flavor that you will love and you will automatically associate that with this popular cake!

Since this cake doesn’t use fats such as oil or butter, it is there to replace those. It also aids in a lower calorie count, adds some fiber, and keeps the cake moist.

Cut slices of hummingbird cake laying at an angle on cake stand

No need to stick with the original recipe. This classic Southern cake can make some changes!

  • Chopped walnuts instead of pecans for a different nutty crunch.
  • Shredded coconut to enhance the tropical flavor.
  • Fresh pineapple chunks for added moisture and sweetness.
  • White chocolate chips for a sweet surprise in each bite.
  • Dried cranberries or raisins for a bit of tartness.
  • Orange zest mixed into the batter for a citrusy twist.
  • Cinnamon or nutmeg for warm spices.
  • A dollop of whipped cream on top of each slice when serving.
  • A sprinkle of brown sugar on the cake before baking for a caramelized top.

Be sure to let me know how your own delicious cake turned out. I’ll bet it’s your favorite cake now!

  • Vegetable oil instead of apple sauce for a richer cake batter.
  • Cake flour for all-purpose flour for a lighter cake texture.
  • Brown sugar instead of granulated sugar for a deeper flavor.

HOW TO STORE:

You can store this Hummingbird Bundt Cake Recipe at room temperature in an airtight container or covered with plastic wrap for up to 2 days or stored the same way in the refrigerator for up to 1 week.

This cake can also be frozen. Let it cool completely, and do not glaze it. Double-wrap in plastic wrap and then foil and place in the freezer. This should keep for up to 4 months.

To defrost, remove the cake from the freezer, and you can either let it defrost on the countertop or the refrigerator, and then you can decorate.

DANA’S TIPS AND TRICKS:

  • We use a standard 10-cup bundt pan for this recipe.
  • This needs to be fully cool before glazing.
  • This can be frozen, see my tips above on how to do so.
  • If you don’t want to toast your pecans you do not have to, I feel it just gives it a little extra flavor.
  • This cake travels well since it is denser and holds together.
Slice of Hummingbird Cake on white plate

Want the perfect dessert recipe that you can serve at any time of the year? Then you have to make this Hummingbird Cake!

If you’ve tried this HUMMINGBIRD CAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 5 votes

Hummingbird Cake (Best Bundt Cake Recipe)

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Deliciously easy and filled with banana and pineapple flavors, this Hummingbird Cake in bundt form is a moist and tasty cake that is perfect all year round.
Servings 16 servings

Ingredients
  

Cake Mix:

Cream Cheese Glaze:

Instructions

  • Preheat the oven to 350°F.. Prepare a standard bundt pan with baking spray. Using a pastry brush to brush the spray all over, this will help prevent sticking.
  • In a medium-sized bowl, add the flour, sugar, baking soda, and salt. Whisk to combine, set aside.
    3 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp salt
  • In a large bowl, add the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined.
    3 eggs lightly beaten, 1 3/4 Cup bananas mashed, 8 oz crushed pineapple do not drain off the juice, 3/4 cup apple sauce, 1 1/2 tsp vanilla extract
  • Add the dry ingredients to the wet and stir together until just combined and there are no dry patches.
  • Spoon the mixture into the bundt pan and smooth out the top if needed.
  • Bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the thickest part of the cake comes out mostly clean. A few crumbs stuck to the toothpick are okay but there should be no wet batter.
  • Let the pan cool on a wire rack for 10 minutes. Carefully remove the cake from the pan by inverting it, and let it cool completely on the wire rack.
  • While the cake is cooling, make the glaze by creaming the cream cheese in a medium-sized bowl until smooth with an electric hand mixer.
    4 oz cream cheese
  • Add in the powdered sugar a little bit at a time until fully mixed in.
    2 cups powdered sugar
  • Add in 1 tablespoon of the milk and vanilla and mix to combine. The glaze should be thick yet pourable, if it is not pourable add the additional milk and mix it in.
    1-2 Tbsp whole milk, 1 tsp vanilla extract
  • Place the cooled bundt cake on the serving dish. Pour the rich cream cheese frosting over cooled bundt cake and garnish with toasted chopped pecans. Serve and enjoy!
    1/2 cup toasted chopped pecans for garnish

Notes

    • We use a standard 10-cup bundt pan for this recipe.
    • This needs to be fully cool before glazing.
    • This can be frozen, see my tips above on how to do so.
    • If you don’t want to toast your pecans you do not have to, I feel it just gives it a little extra flavor.
    • This cake travels well since it is denser and holds together.

Nutrition

Calories: 338kcal | Carbohydrates: 68g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 177mg | Potassium: 177mg | Fiber: 2g | Sugar: 46g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 5 votes (5 ratings without comment)

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18 Comments

  1. Good Morning Dana, I have just bought a bundt tin, so I was interested to see how you made your Hummingbird cake….. firstly can I say, what a lovely name for a cake and secondly, I love banana, pineapple and cream cheese frosting…. but I am go to resist and make your lighter version.
    I look forward to trying it out this coming weekend.
    Best Wishes
    Daphne

  2. Almost too pretty to eat…almost πŸ™‚ Love your version!! I need to lighten up some of my sweets too. Been making too many. Maybe I can trick my fam too πŸ™‚

    Thanks for sharing!
    Pinning it!

  3. I just had hummingbird cake for the first time last week…it was yummy but only could eat a few bites since it was so rich. Yours looks lighter and am anxious to try it. The one I had also had cherries in it, so I bet the recipe changes a from baker to baker. Thanks for the great recipe!

  4. I had never heard of a hummingbird cake until I started blogging. this one looks terrific! Hugs and Thank you for sharing and for linking up to the Thursday Favorite Things Bog Hop.

  5. Hi Dana…the name of this cake intrigued me since we have hummingbirds that flit in and out of the lattice of oak leaves surrounding our second story veranda and sometimes visiting the flowers on our table πŸ™‚ Except I would have to adjust the recipe to make it paleo…maybe almond flour and honey? Thanks for a great idea. Blessings…

  6. I have a whole “herd” of hummingbirds at my patio spring to Sept…I will try this recipe and enjoy it while watching them!

  7. This looks so yummy, Dana. Thank you for sharing and thanks for stopping by Let’s Get Real this week!! Be sure to come again!

  8. oh man this lightened hummingbird bundt cake looks, sounds and i bet taste and smells totally delish!! wow now I know what I want for my birthday cake! Thanks for sharing with us at Snickerdoodle Sunday!!

  9. Gorgeous cake! Thanks for linking up with What’s Cookin’ Wednesday!

  10. I’m intrigued by this cake since I make bundt cakes often. I was ready to make this cake today but noticed no measurements included with the ingredients. Can you please provide measurements? Thank you.

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