Hummingbird Bundt Cake

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

Traditionally, Hummingbird Cake is a banana pineapple 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 not heavy like cream cheese frosting. These flavors seem very southern to me and go wonderful together.

This Hummingbird Bunt Cake is one recipe you will want to make all the time, it is literally super addictive and 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 addicted 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!

Bundt cake are some of my favorite cakes to make some of my favorites we have on our site include Strawberry Cheesecake Bundt Cake, Mini Orange Bundt Cakes and Sour Cream Coffee Cake!

WHY THIS RECIPE WORKS:

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

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Granulated sugar
Baking soda
Salt
Eggs
Bananas
Crushed pineapple
Applesauce
Vanilla extract
Cream cheese
Powdered sugar
Whole milk
Pecans

HOW TO MAKE A HUMMINGBIRD BUNDT CAKE:

1. Preheat the oven to 350 degrees. 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 in the flour, sugar, baking soda, and salt. Whisk to combine, set aside. 
3. In a large bowl, add in the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined. Add the dry ingredients to the wet and stir together until just combined and there are no dry patches. Spoon mixture into the bundt pan and smooth out the top if needed.
4. 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 cool completely on the wire rack.
5. 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. Add in the powdered sugar a little bit at a time until fully mixed in. 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.
6. Place the cooled bundt cake on the serving dish. Pour the glaze over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!

WHY IS IT CALLED A HUMMINGBIRD CAKE?

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

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

It has a delicious distinct flavor that you will love and you will automatically associate that with this Hummingbird Bundt Cake!

WHAT DOES THE APPLESAUCE DO IN THIS CAKE?

Since this cake doesn’t use any fats such as oil or butter it is there to replace those. It also serves as aiding in a lower calorie count and adding some fiber as well as keeping the cake moister.

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 cool completely, and do not glaze the cake. Double wrap in plastic wrap and then in 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.

TIPS AND TRICKS:

• We use a standard 10 cup bundt pan for this recipe.
• This needs to 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.
• The recipe for the hummingbird bundt cake was inspired from MyRecipes.com.

If you want that perfect dessert recipe that you can serve any time of the year then you have to make this Hummingbird Bundt Cake!

If you like this recipe you might also like:

• Banana Snack Cake
• Pineapple Upside Down Cheesecake Cake
• Pina Colada Cupcakes

If you’ve tried this HUMMINGBIRD BUNDT 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!

Rate this Recipe

Hummingbird Bundt Cake

5 from 4 votes

Course Baked Good, Dessert

Servings 16 servings

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

Print Recipe

Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

  

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Cake Mix:

• ▢ 3 cups all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 3 eggs lightly beaten
• ▢ 1 3/4 Cup bananas mashed about 4 large bananas
• ▢ 8 oz crushed pineapple do not drain off the juice
• ▢ 3/4 cup apple sauce
• ▢ 1 1/2 tsp vanilla extract

Cream Cheese Glaze:

• ▢ 4 oz cream cheese softened
• ▢ 2 cups powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 1-2 Tbsp whole milk
• ▢ 1/2 cup toasted chopped pecans for garnish

Instructions

• Preheat the oven to 350 degrees. 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 in the flour, sugar, baking soda, and salt. Whisk to combine, set aside.
• In a large bowl, add in the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined. Add the dry ingredients to the wet and stir together until just combined and there are no dry patches. Spoon 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 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. Add in the powdered sugar a little bit at a time until fully mixed in. 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.
• Place the cooled bundt cake on the serving dish. Pour the glaze over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!

Notes

1. We use a standard 10 cup bundt pan for this recipe.
2. This needs to fully cool before glazing.
3. This can be frozen, see my tips above on how to do so.
4. If you don't want to toast your pecans you do not have to, I feel it just gives it a little extra flavor.
5. This cake travels well since it is denser and holds together.
6. The recipe for the hummingbird bundt cake was inspired from MyRecipes.com.

Nutrition

Calories: 338kcal | Carbohydrates: 68g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 178mg | Potassium: 177mg | Fiber: 2g | Sugar: 46g | Vitamin A: 169IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

Nutritional Disclaimer

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