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Deliciously easy and filled with banana and pineapple flavors, this Hummingbird Bundt Cake in bundt form is a moist and tasty cake that is perfect all year round.
Traditionally, Hummingbird Bundt Cake is a banana pineapple flavor cake with cream cheese frosting and garnished with pecans.
HERE IS WHAT OUR READERS ARE SAYING:
“I made this cake for my mom get together and let me tell you, there was nothing left to bring home! It was a major hit and is definitely one to go in the books! I loved the nice and moist yet dense texture and the only substitute I did was swap out milk for heavy cream in my frosting to get a thicker texture. Thank you for this wonderful recipe!” – Liz
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.
This Classic 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.
So, if it’s your first time doing this, don’t worry!
I’ve got an easy recipe lined up for you, and the end result will be mouthwatering and beautiful.
Hummingbird Bundt Cake is a classic southern dessert, which is another reason I love it.
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!
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE HUMMINGBIRD BUNDT CAKE:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHY IS IT CALLED A HUMMINGBIRD CAKE?
- WHAT DOES THE APPLESAUCE DO IN THIS CAKE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Hummingbird Bundt Cake with Cream Cheese Glaze
- DANA’S TIPS AND TRICKS:
- Hummingbird Bundt Cake with Cream Cheese Glaze
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 (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Eggs
- Ripe Ripe bananas
- Crushed pineapple
- Applesauce
- Vanilla extract
- Cream Cheese Icing:
- Cream cheese
- Powdered sugar
- Whole milk
- Pecans
HOW TO MAKE HUMMINGBIRD BUNDT CAKE:
- Preheat the oven to 350°F.Prepare a standard bundt cake pan with baking spray. Using a pastry brush to brush the spray all over, this will help prevent sticking.
- In a large mixing bowl, add the flour, sugar, baking soda, and salt. Whisk to combine, set aside.
- In a large bowl, add the eggs, mashed bananas, pineapple, apple sauce, and vanilla. Whisk until combined.
- Add the dry ingredients to the wet ingredients 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 long wooden pick 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.
- 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 cool cake on the serving dish. Pour the thick cream cheese glaze over cooled bundt cake and garnish with toasted chopped pecans on top of the cake. Serve and enjoy!
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
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, 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!
WHAT DOES THE APPLESAUCE DO IN THIS 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.
ANY ADDITIONS?
No need to stick with the original recipe.
This classic Southern cake can make some changes!
- 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.
ANY SUBSTITUTIONS?
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.
- Chopped walnuts instead of pecans for a different nutty crunch.
HOW TO STORE:
ROOM TEMPERATURE: 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.
REFRIGERATOR: Or stored the same way in the refrigerator for up to 1 week.
FREEZER: 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.
Want the perfect dessert recipe that you can serve at any time of the year?
Especially great for Mother’s Day.. hint hint,
Then you have to make this Hummingbird Cake!
If you like this recipe, you might also like:
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!
Hummingbird Bundt Cake with Cream Cheese Glaze
Ingredients
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
- 1-2 Tbsp whole milk
- 1 tsp vanilla extract
- 1/2 cup toasted chopped pecans for garnish
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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
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.
Want the perfect dessert recipe that you can serve at any time of the year? Then you have to make this Hummingbird Cake. Get your daily value in YUM. You can’t go wrong with all that pineapple and banana flavor!
If you like this recipe, you might also like:
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!
Hummingbird Bundt Cake with Cream Cheese Glaze
Ingredients
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
- 1-2 Tbsp whole milk
- 1 tsp vanilla extract
- 1/2 cup toasted chopped pecans for garnish
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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
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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!!
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!
Hi there! I’ll be featuring this as a favorite recipe on our Wednesday Whatsits post today. Thanks for submitting! Be sure to stop by to see it!!! – Krissy
I have a whole “herd” of hummingbirds at my patio spring to Sept…I will try this recipe and enjoy it while watching them!
What a beautiful cake! It looks delicious!
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 🙂 Except I would have to adjust the recipe to make it paleo…maybe almond flour and honey? Thanks for a great idea. Blessings…
Oooh Hummingbird cake is one of my favs!!! Loving the sound of this lightened up version!!!
YUM!!! I am on drool overload!
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.
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!
This looks delicious! Anything with cream cheese frosting makes me happy! 🙂
This looks fantastic! I’d love for you to share this at my weekly link party http://www.thelifeofjenniferdawn.com/2014/09/a-little-bird-told-me-link-party-107.html Hope to see you there!
Almost too pretty to eat…almost 🙂 Love your version!! I need to lighten up some of my sweets too. Been making too many. Maybe I can trick my fam too 🙂
Thanks for sharing!
Pinning it!
GORGEOUS cake!! wow!
This looks so delicious. 🙂
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