Hummingbird Bundt Cake

Hummingbird Cake is one of my favorite cakes. I don’t make it often because it’s just too dangerous to have around. There’s something magical about that combination of bananas, pineapple, cinnamon, and cream cheese that is hard to resist.

In a recent issue of Southern Living, this slight twist on the traditional Hummingbird caught my eye. I immediately saved the recipe, putting it near the top of my to-bake list.

Hummingbird Bundt Cake features a delicious combination of bananas, pineapple, cinnamon, and nuts, all topped with a cream cheese glaze.

The bundt cake version doesn’t really vary that much from the original recipe. The big change is its simplification by not making cake layers and skipping the frosting of those layers.

Not much is easier in the cake world than a Bundt cake. And, this one is topped with a cream cheese glaze that is poured over the cake. So, you get all the best of Hummingbird Cake, but just dialed down a couple of notches in the labor department.

Hummingbird Bundt Cake

Cook Time: 70 minutes

Yield: 12-16 servings

Hummingbird Bundt Cake

Ingredients

    For the cake:
  • 1 & 1/2 cups chopped pecans, toasted (divided)
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 & 3/4 cups mashed ripe bananas (about 4 large bananas)
  • 8 ounces crushed pineapple (undrained)
  • 3/4 cup canola oil
  • 1 & 1/2 teaspoons vanilla extract
  • For the glaze:
  • 4 ounces cream cheese, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

Preheat oven to 350°. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in bottom of pan.

Stir together flour, sugar, baking soda, cinnamon, and salt. Stir in eggs, bananas, pineapple, oil, and vanilla. Stir just until dry ingredients are moistened. Spoon batter evenly in prepared pan.

Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer cake to wire rack to cool completely.

To make the glaze, beat cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until mixture is smooth and pourable.

Pour glaze over cooled cake. Sprinkle remaining 1/2 cup pecans over top of glaze.

Notes

Recipe adapted from Southern Living.

http://www.bakeorbreak.com/2012/04/hummingbird-bundt-cake/

23 Comments

  1. vanillasugarblog April 10, 2012 Reply

    gorgeous! why not put it in a bundt?

  2. mireia April 10, 2012 Reply

    Yuuuuuuuum!! Looks just perfect, I would have a slice (or two, or three..) just right now!!

  3. thelittleloaf April 10, 2012 Reply

    I’d never heard of Hummingbird cake before reading this post, but now I’m craving it massively…sounds absolutely divine!

  4. Dana April 10, 2012 Reply

    Ahhh, i love Hummingbird cake. So DELICIOUS!

  5. Yummy Inspirations April 10, 2012 Reply

    hummingbird cakes are so sweet! yum!

  6. Marianne April 11, 2012 Reply

    Quick question…..I have only a 10 cup Bundt pan. Do you think I could use that and make a mini loaf as well? Any thoughts would be great appreciated.
    Thanks!
    P.S. I love your blog and the recipes are always a big hit when I make them :)

    • jennifer April 11, 2012 Reply

      Marianne, I think that would work. This is A LOT of cake batter. Let me know how it goes. Thanks!

  7. Im At Home Baking April 11, 2012 Reply

    Mouth watering delicious!

  8. Marianne April 12, 2012 Reply

    I will let you know…..but I am making your Paula Deen Banana Pudding first. Thanks for getting back to me!

  9. anuj April 13, 2012 Reply

    mouthwatering……………….

  10. Pati April 13, 2012 Reply
  11. tv food and drink April 15, 2012 Reply

    Those toasted pecans are taking it over the top for me. Pics are exquisite too. Thanks for sharing. As soon as the boyfriend is off his current gluten-free kick, this sucker’s going into our bellies – Gary

  12. Margaret Barry April 17, 2012 Reply

    i shared this post on FB

  13. Jenny @ BAKE April 19, 2012 Reply

    wow! my mouth is watering! this cake looks divine!

  14. Jamie April 23, 2012 Reply

    This looks amazing

  15. Micah April 23, 2012 Reply

    I made this for a church pot luck and it was very well received! Thanks for the wonderful recipe!

  16. Cyndi April 24, 2012 Reply

    Made this for a school meeting with alot of people that get served the best of the best and they absolutely LOVED this cake, I rec’d numerous compliments of how wonderful this cake was. Thank you!

  17. Rachel June 20, 2012 Reply

    I made this cake and posted about it (and linked to your blog)on my blog Williams Kitchen – Made with Love. It turned out beautifully and so delicious!!!

    http://williamskitchen.blogspot.com/2012/06/hummingbird-bundt-cake.html

  18. Rhonda September 10, 2012 Reply

    I have to try this recipe! I love all your recipes, thanks for sharing.

  19. Your cake recipe looks and sounds delicious! =)
    I love cake and have been craving a sweet cake like this. Thanks for sharing!
    I repinned earlier today, and it was quickly repinned several times!

  20. Tracy January 18, 2014 Reply

    Can’t wait to try this oooooouuuutttt!!! Sounds and looks yummmmmmmm!!!!!!!!

  21. pam March 29, 2014 Reply

    Can this be baked ahead of time and frozen? If so, how well do you think the frosting would hold up? Would like to get some things prepared ahead of time for a ladies spring luncheon and this cake sounds devine!

    • Author
      Jennifer McHenry March 31, 2014 Reply

      Hi, Pam. I would have no hesitation to freeze the cake, but I would suggest making the glaze after you’ve thawed the cake. I don’t know if it would hold up well in the freezer.

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