This moist homemade Hummingbird Bundt Cake is packed with flavor from ripe bananas, chopped pecans, crushed pineapple, and a touch of cinnamon. It’s an easy, crowd-pleasing bundt that’s perfect for potlucks, picnics, or a simple dessert at home.
Why We Love This Recipe
This hummingbird bundt cake checks a lot of boxes: it’s super moist, full of warm, fruity flavors, simple to finish with a quick glaze, and easy to make ahead and freeze. The banana-forward taste is complemented by pineapple and pecans, while cinnamon adds a cozy spice note. With a simple cream cheese glaze, decorating takes minutes but looks lovely.
- Exceptionally moist with distinctive banana, pineapple, and pecan flavors.
- Quick cream cheese glaze — minimal decorating required.
- Make-ahead friendly — freezes well for up to three months when wrapped properly.
- Versatile for year-round gatherings, birthdays, or casual desserts.
How to Make Hummingbird Bundt Cake
The full printable recipe follows below; here’s a concise overview of the method so you can see how straightforward it is.
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan — we used a 12-cup pan.
- In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon.
- Add the room-temperature eggs and vegetable oil to the dry mix, stirring gently with a spoon until the dry ingredients are moistened — do not overmix.
- Mash the ripe bananas and fold them in along with vanilla extract, crushed pineapple (undrained), and chopped pecans until evenly combined.
- Spoon the batter into the prepared bundt pan and bake at 350°F for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Let the cake cool in the pan on a rack for 10 minutes, then turn it out to cool completely.
- This recipe yields approximately 6 cups of batter.
For the Cream Cheese Glaze
Instead of a full cream cheese frosting, this cake shines with a simple cream cheese glaze that adds a slight tang and smooth sweetness. It’s quick to make and easy to adjust for desired thickness.
- Beat softened cream cheese until smooth with a handheld mixer. Add sifted powdered sugar, vanilla extract, and 1–2 tablespoons of milk. Adjust powdered sugar to thicken or milk to thin until you reach the desired consistency.
Decorating the Bundt Cake
For cleaner control, spoon the glaze into a disposable piping bag (or a zip-top bag with a corner snipped off) and pipe or drizzle the glaze over the cooled cake. Finish with a sprinkle of crushed pecans for texture and presentation.
If you prefer, a caramel glaze is a delicious alternative that pairs nicely with the cake’s warm flavors.
Recipe FAQs
Store the cake in an airtight container and refrigerate because of the cream cheese glaze. For best flavor and texture, remove the cake from the refrigerator a couple of hours before serving so it can come to room temperature and soften.
Yes. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep up to three months. To thaw, move the wrapped cake from the freezer to the refrigerator overnight, then bring to the counter while still wrapped to finish thawing. If glazed with cream cheese, refrigerate until a couple hours before serving.
Hummingbird cake blends banana sweetness, pineapple brightness, toasted pecans, and warm cinnamon. Some versions include coconut, but this bundt focuses on banana, pineapple, and pecans for a classic, well-balanced flavor.
More Hummingbird Cakes
If you enjoy this bundt version, consider trying layered hummingbird cakes, coconut hummingbird layer cake, or hummingbird cupcakes. There are many variations that highlight the same irresistible combination of banana, pineapple, and nuts.
Easy Banana Cake Recipe-
Banana Pudding Cake Recipe
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Banana Split Cake
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Banana Pecan Bundt Cake
Thanks for reading! Scroll down to the recipe card for exact measurements, full instructions, and notes on pan size and freezing.
Hummingbird Bundt Cake
Equipment
- 12-cup bundt pan (or similar)
- Mixing bowls, whisk, spoon, spatula
- Hand mixer (for glaze) or whisk
Ingredients
- 3 cups (363g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 1 teaspoon (3g) ground cinnamon
- 3 large eggs, room temperature, lightly beaten
- 1 cup (215g) vegetable oil
- 1 1/2 teaspoons (6g) vanilla extract
- 8 oz (227g) crushed pineapple, undrained
- 1 cup (100g) chopped pecans
- 1 3/4 cup (392g) mashed ripe bananas (about 4 large)
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan (12-cup recommended).
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Add the eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not overmix.
- Fold in vanilla, crushed pineapple (undrained), chopped pecans, and mashed bananas until just combined.
- Spoon the batter into the prepared pan and bake at 350°F for about 60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a rack for 10 minutes, then turn out to cool completely.
For the Cream Cheese Glaze
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and milk, mixing to desired consistency. Add more sugar to thicken or more milk to thin.
Decorating
- After the cake is fully cooled, pipe or drizzle the glaze over the top and sprinkle with crushed pecans.
- Refrigerate the cake because of the cream cheese glaze. Remove a couple of hours before serving to allow it to come to room temperature.
Notes
We used a 12-cup bundt pan but the recipe only fills about half of that capacity. Ensure your pan has room for the cake to rise — don’t fill more than 3/4 full. This cake freezes well for up to three months when wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight, then bring to room temperature while still wrapped.