Hummingbird Bundt Cake

Posted on by

When visiting my family a couple weeks ago, we stopped into this little cupcake shop and one of their flavors of the day was hummingbird. I’d never had hummingbird cake before but I knew right away I wanted to make my own version of it and I thought it would be exceptionally pretty as a bundt cake!

I wanted to make it a lighter version because, if you haven’t noticed already, I have been on quite a desserts kick lately. I was still wanting to bake and try my hand at this hummingbird bundt cake but I didn’t want to feel guilty after eating yet another sweet treat.

It came out delicious, and Jeremy couldn’t even tell I made some swaps, shh!

Lightened Hummingbird Bundt Cake

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

Traditionally, hummingbird cake is a banana pineapple cake with cream cheese frosting and garnished with pecans. The version I made is a little more dense like a bundt cakes normally are and tastes a lot like a 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 yet I had never had it before, go figure!

My southern Grandmother said she had never had it before either but she loved the flavor combination of the cupcakes we had.

 

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

 

A couple swaps I did to make this hummingbird bundt cake a little lighter was substituting Sugar In The Raw Organic White for regular granulated sugar. I also used cinnamon apple sauce in the cake mix instead of oil and reduced fat cream cheese for the glaze.

The recipe for the hummingbird bundt cake was inspired from  MyRecipes.com.

Lightened Hummingbird Bundt Cake

Course: Baked Good
Cuisine: Southern, Traditional
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16 servings
Calories: 339 kcal

Traditionally, hummingbird cake is a banana pineapple cake with cream cheese frosting and garnished with pecans. The version I made is a little more dense like a bundt cakes normally are and tastes a lot like a really good banana bread.

Print

Ingredients

  • Cake Mix:
  • 3 Cups all purpose flour
  • 2 Cups Sugar In The Raw Organic White
  • 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 cinnamon flavor
  • 1 1/2 tsp vanilla bean paste or extract
  • Cream Cheese Glaze:
  • 4 oz cream cheese reduced fat, softened
  • 2 Cups powdered sugar
  • 1 tsp vanilla bean paste or extract
  • 2 Tbls milk
  • 1/2 Cup toasted pecans for garnish

Instructions

  1. Preheat oven to 350 degrees. Prepare bundt pan with non stick baking spray.
  2. In a large bowl, add in the flour, Sugar In The Raw Organic White, baking soda and salt. Whisk to combine. Add in the eggs, mashed bananas, pineapple, apple sauce and vanilla. Stir until just moistened and there are no more dry spots. DO NOT over mix, cake will become tough. Spoon mixture into bundt cake pan.
  3. Bake for 1 hour to 1 hour and 10 minutes. Cake is done when a long wooden skewer inserted into thickest part of cake comes out clean. Let cool on wired rack in bundt pan for 10 minutes. Carefully, remove cake from pan and let cool completely on wired rack.
  4. While the cake is cooling, make the glaze by creaming the cream cheese in a bowl. Add in the powdered sugar a little bit at a time until fully mixed in. Add in the milk and vanilla and mix to combine.
  5. Spoon over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!
Nutrition Facts
Lightened Hummingbird Bundt Cake
Amount Per Serving
Calories 339 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 188mg 8%
Potassium 176mg 5%
Total Carbohydrates 68g 23%
Dietary Fiber 1g 4%
Sugars 46g
Protein 4g 8%
Vitamin A 3.3%
Vitamin C 4.3%
Calcium 2.3%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

Step by Step Directions

Preheat oven to 350 degrees. Prepare bundt pan with non stick baking spray. In a large bowl, add in the flour, Organic White Sugar In the Raw, baking soda and salt. Whisk to combine.

Preheat oven to 350 degrees. Prepare bundt pan with non stick baking spray.
In a large bowl, add in the flour, Sugar In The Raw Organic White, baking soda and salt. Whisk to combine.

Add in the eggs, mashed bananas, pineapple, apple sauce and vanilla. Stir until just moistened and there are no more dry spots. DO NOT over mix, cake will become tough.

Add in the eggs, mashed bananas, pineapple, apple sauce and vanilla. Stir until just moistened and there are no more dry spots. DO NOT over mix, cake will become tough.

Spoon mixture into bundt cake pan. Bake for 1 hour to 1 hour and 10 minutes. Cake is done when a long wooden skewer inserted into thickest part of cake comes out clean. Let cool on wired rack in bundt pan for 10 minutes. Carefully, remove cake from pan and let cool completely on wired rack.

Spoon mixture into bundt cake pan.
Bake for 1 hour to 1 hour and 10 minutes. Cake is done when a long wooden skewer inserted into thickest part of cake comes out clean. Let cool on wired rack in bundt pan for 10 minutes. Carefully, remove cake from pan and let cool completely on wired rack.

While the cake is cooling, make the glaze by creaming the cream cheese in a bowl. Add in the powdered sugar a little bit at a time until fully mixed in. Add in the milk and vanilla and mix to combine.

While the cake is cooling, make the glaze by creaming the cream cheese in a bowl. Add in the powdered sugar a little bit at a time until fully mixed in. Add in the milk and vanilla and mix to combine.

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

Spoon over cooled bundt cake and garnish with toasted pecans. Serve and enjoy!

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

This is a very easy recipe. I really love the flavors of the cake and will make you home smell delicious even hours after it’s done baking!

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

Using the Sugar In The Raw Organic White makes me feel like I made a good swap choice without sacrificing flavor.

Lightened Hummingbird Bundt Cake, banana pineapple bundt cake topped with cream cheese glaze and garnished with toasted pecans! #InTheRaw

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

'Til Next time!

Dana @ This Silly Girl's Life
 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Check out all my posts

YOU MIGHT ALSO LOVE THESE TOO


Cheesecake Snickerdoodle Bars

Raspberry Dessert Cups

Gooey Lemon Bars

16 Comments at Hummingbird Bundt Cake

  1. Daphne says:
    September 8, 2014

    https://thissillygirlskitchen.com

    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

    Reply
  4. Bobbi says:
    September 11, 2014

    https://thissillygirlskitchen.com

    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!

    Reply
  7. Tracy @ OurSimpleLifeSC says:
    September 12, 2014

    https://thissillygirlskitchen.com

    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!

    Reply
  10. Sheila at Longings End says:
    September 14, 2014

    https://thissillygirlskitchen.com

    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…

    Reply
  15. Kristina and Millie says:
    September 19, 2014

    https://thissillygirlskitchen.com

    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!!

    Reply

Leave me your lovely thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.