Welcome to the delightful world of Hummingbird cake, a Southern classic with tropical roots! This recipe transforms the traditional layer cake into an elegant Hummingbird Bundt Cake, making it incredibly easy to prepare.
You’ll savor its signature flavors of ripe banana, juicy pineapple, and crunchy pecans, all perfectly spiced. This simple yet stunning dessert promises a moist, flavorful experience perfect for any gathering, from casual brunches to special celebrations.
Table of Contents
Why You’ll Love This Hummingbird Bundt Cake
- Perfect Flavor Balance: Enjoy a harmonious blend of sweet fruits and warm spices in every bite.
- Incredible Moistness: The oil and fruit combination guarantees a wonderfully tender, moist crumb.
- Irresistible Icing: A classic tangy-sweet cream cheese icing perfectly complements the cake.
- Stunning Presentation: The Bundt pan creates a beautiful shape with minimal decorating effort.
- Simplified Classic: Get all the deliciousness of the traditional Hummingbird cake without the fuss of multiple layers.
Ingredients
This Hummingbird Bundt Cake relies on fresh, wholesome ingredients to deliver its signature taste and texture. Ensure your dairy and eggs are at room temperature for the best results!
For the Cake:
- 1 and 1/4 cups (160g) chopped pecans, divided
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup (180ml) vegetable oil (or canola oil)
- 2 Tablespoons (30ml) pineapple juice
- 1/2 cup (120g) sour cream, at room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1 cup (225g) finely chopped pineapple (canned or fresh, drained)
For the Cream Cheese Icing:
- 4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45ml) whole milk, slightly warmed
- 1 teaspoon pure vanilla extract
- Optional: pinch of cinnamon, to taste
Ingredient Notes & Substitutions
- Pecans: Toasting enhances their nutty flavor significantly, so don’t skip this step! Walnuts are a great substitute if you prefer.
- Oil: Vegetable or canola oil keeps the cake wonderfully moist. If using coconut oil, melt it first and make sure all other wet ingredients are at room temperature. Bake immediately.
- Sour Cream: Room temperature plain Greek yogurt works beautifully as a substitute, adding a similar tang and moisture.
- Bananas: Use very ripe bananas with plenty of brown spots, just like you would for banana bread. Frozen and thawed bananas also work perfectly.
- Pineapple: Finely chop fresh pineapple or use well-drained canned chunks or tidbits. Avoid crushed pineapple if possible, as it can make the batter too wet, but it’s fine in a pinch.
- Sugar: This recipe uses a reduced amount of sugar compared to many traditional recipes, ensuring a perfectly balanced sweetness that lets the fruit flavors shine.
Equipment
Gathering your tools before you start makes the baking process smooth and enjoyable. You’ll need just a few standard kitchen items for this delicious Hummingbird Bundt Cake.
- 10- to 12-cup Bundt pan: Essential for achieving the cake’s distinctive shape.
- Large baking sheet & parchment paper/silicone mat: Perfect for toasting those flavorful pecans.
- Mixing bowls: You’ll need one large and one medium bowl for combining ingredients.
- Whisk: For effortlessly blending both your dry and wet ingredients.
- Silicone spatula: Ideal for gently folding the delicate cake batter.
- Wire rack: Crucial for cooling your cake evenly and preventing sogginess.
- Electric mixer (handheld or stand): Makes preparing the smooth cream cheese icing a breeze.
Instructions For The Best Hummingbird Bundt Cake
This Hummingbird Bundt Cake comes together easily with these straightforward steps. Follow them closely for a perfectly moist and flavorful result.
- Toast the Pecans: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans evenly on the sheet and toast for 7–8 minutes until fragrant. Remove from the oven and let them cool for 10–15 minutes.
- Prepare the Pan: Increase the oven temperature to 350°F (177°C). Thoroughly grease your 10- to 12-cup Bundt pan, ensuring every crevice is coated. This helps prevent sticking. Set the pan aside.
- Combine Dry Ingredients: In a large bowl, whisk together the measured flour, baking soda, baking powder, ground cinnamon, allspice, and salt until they are well combined. Set this bowl aside for now.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, vegetable oil, pineapple juice, and sour cream until smooth.
- Add Sugars & Flavorings: Add the granulated sugar, brown sugar, and pure vanilla extract to the wet ingredients. Whisk again until everything is fully combined and the sugars are dissolving.
- Fold in Fruits & Nuts: Gently fold the mashed banana, finely chopped pineapple, and 1 cup (130g) of the cooled toasted pecans into the wet mixture. Be careful not to overmix.
- Mix Batter: Pour the wet ingredient mixture into the dry ingredients. Using a silicone spatula, gently fold until just combined. The batter will be thick. Avoid overmixing to keep the cake tender.
- Fill Pan: Carefully spoon the thick batter evenly into your prepared Bundt pan. Use the spatula to smooth the top.
- Bake Cake: Place the pan in the preheated oven. Bake for 55–60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
- Cool Cake: Once baked, remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 1 hour. This allows it to firm up before removal.
- Invert & Cool Completely: After 1 hour, carefully invert the slightly cooled Bundt cake onto a serving plate or cake stand. Allow it to cool completely for at least 1 more hour before applying the icing.
- Make the Icing: While the cake cools, prepare the icing. In a large bowl, using a handheld or stand mixer with a whisk or paddle attachment, beat the softened cream cheese and butter together on medium-high speed until completely smooth, about 2 minutes.
- Finish Icing: Add the confectioners’ sugar, 1 teaspoon of vanilla extract, and 2 Tablespoons (30ml) of warm milk to the cream cheese mixture. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until fully combined and wonderfully smooth.
- Add Optional Cinnamon: If desired, stir in a small pinch of cinnamon to the icing for an extra layer of warmth.
- Adjust Icing Consistency: If the icing seems too thick for drizzling, add the remaining 1 Tablespoon (15ml) of warm milk, one teaspoon at a time, until you reach your desired drizzle consistency.
- Glaze Cake: Spoon the creamy icing over the top of the completely cooled Hummingbird Bundt Cake, letting it cascade down the sides in luscious drips.
- Garnish: Generously sprinkle the remaining toasted pecans over the iced cake for a beautiful finish.
- Serve: Slice your impressive Hummingbird Bundt Cake and enjoy this delicious, easy-to-make dessert!
Pro Tips & Troubleshooting
- Room Temperature Ingredients: Always ensure your eggs, sour cream, cream cheese, and butter are at room temperature. This creates a smooth, emulsified batter and helps the cake bake evenly, resulting in a tender crumb.
- Greasing the Bundt Pan: Don’t skimp here! Thoroughly grease and flour every nook and cranny of your Bundt pan to ensure the cake releases cleanly. A baking spray with flour is also a great option.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, leading to a tough, dense cake rather than a tender one.
- Cooling Properly: Allow the cake to cool in the pan for the full hour before inverting it. This crucial step prevents the cake from breaking or sticking to the pan when you flip it out.
- Icing Consistency: Adjust the milk in the cream cheese icing gradually. You want a consistency that drips nicely but isn’t too thin. If it’s too thin, add a bit more confectioners’ sugar.
- Dry Cake: A common issue from overbaking. Use an oven thermometer to ensure accurate temperature. Start checking for doneness at the earlier end of the baking range and rely on the toothpick test.
- Lumpy Icing: This usually happens if cream cheese and butter aren’t fully softened. Make sure they are truly at room temperature. Sifting confectioners’ sugar also helps create a silky-smooth icing.
Serving, Storage, & Variations
This Hummingbird Bundt Cake is versatile for any occasion.
- Serving: Serve slices at room temperature to fully appreciate the cake’s moistness and rich flavors. The cream cheese icing is also best enjoyed when slightly softened.
- Storage: Store the iced cake covered at room temperature for up to 1 day. For longer storage, refrigerate it for up to 5 days. Always bring it to room temperature before serving for the best taste.
- Freezing: You can freeze the baked, un-iced Bundt cake. Wrap it tightly in plastic wrap, then aluminum foil, and store for up to 3 months. Thaw overnight in the refrigerator before icing and serving.
- Other Topping Options: While the cream cheese icing is classic, consider a simple brown butter icing, a dollop of homemade whipped cream, or a bright citrus glaze for a different twist.
- Additions: For an extra tropical flavor, fold in 1/2 cup of shredded coconut with the fruits and nuts.
- Pan Sizes: This recipe is best suited for a 10- to 12-cup Bundt pan. Using mini Bundt pans is not recommended due to the batter’s consistency. If you want to use loaf pans, halve the recipe and adjust the baking time accordingly.
Nutrition
Nutritional information for this Hummingbird Bundt Cake is an estimate based on typical ingredients and preparation. Values may vary depending on specific brands and portion sizes.
| Serving Size | Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carb | Dietary Fiber | Total Sugars | Protein |
|---|---|---|---|---|---|---|---|---|---|
| 1 Slice | ~450 | ~25g | ~10g | ~50mg | ~250mg | ~55g | ~2g | ~35g | ~5g |
Frequently Asked Questions
Why is it called Hummingbird cake?
This classic cake originates from Jamaica, where it’s named after the island’s national bird. It became widely popularized in the American South.
Can I use fresh pineapple?
Yes, absolutely! Just make sure to finely chop it and drain it very well to prevent excess moisture in the cake.
How ripe should the bananas be?
For the best flavor and sweetness, use very ripe bananas with plenty of brown spots, similar to what you’d use for banana bread.
Conclusion
This Hummingbird Bundt Cake is a true showstopper, delivering delightful tropical flavors and an incredibly moist texture in one elegant package. Its ease of preparation, combined with the stunning Bundt shape and luscious cream cheese icing, makes it a perfect dessert for any occasion.
You’ll love sharing this impressive, yet simple, cake with family and friends. Go ahead, bake this festive treat and share your baking experience with us!
Research into the history of this classic dessert confirms that the Hummingbird cake originated in Jamaica, where it was also known as the “Doctor bird cake” in reference to the island’s national bird.
Hummingbird Bundt Cake
This tropical-inspired Southern classic combines ripe banana, pineapple, pecans, and warm spices into a moist and flavorful Bundt cake, topped with a luscious cream cheese icing.
Ingredients
Equipment
Method
- Preheat oven to 300°F (149°C). Toast chopped pecans on a lined baking sheet for 7–8 minutes. Cool 10–15 minutes.
- Increase oven temp to 350°F (177°C). Grease a 10–12 cup Bundt pan thoroughly.
- Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl.
- In another bowl, whisk eggs, oil, pineapple juice, and sour cream until smooth.
- Add granulated sugar, brown sugar, and vanilla to the wet ingredients. Whisk until dissolved.
- Fold in mashed banana, chopped pineapple, and 1 cup toasted pecans. Do not overmix.
- Pour wet mixture into dry ingredients. Fold gently with a spatula until just combined.
- Spoon batter into the prepared Bundt pan. Smooth the top.
- Bake for 55–60 minutes. Use a toothpick to check doneness. Cool in pan on rack for 1 hour.
- Invert cake onto a plate. Cool completely for at least 1 more hour before icing.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and milk. Beat until smooth. Add cinnamon if using.
- Adjust icing thickness with more milk if needed. Spoon over cooled cake. Garnish with remaining pecans.
Nutrition
Notes
- Toasting the pecans enhances flavor.
- Greek yogurt can substitute sour cream.
- Crushed pineapple may make the batter too wet.
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