Hummingbird Bundt Cake

This Southern Hummingbird Bundt Cake recipe has all the flavors of this classic cake but in an easy Bundt form. An Easter favorite dessert that features a perfectly moist cake with the rich flavors from the pairing of bananas & pineapples in a spiced cake. Finished with a cream cheese frosting that drizzles over the cake and a pecan garnish for a nutty crunchy texture.

Try my other spring favorite desserts like my lemon dump cake with cream cheese, best ever Unicorn bars, lemon poke cake, easy coconut cake and my pineapple dump cake recipe.

this recipe!

Old fashioned hummingbird Bundt cake recipe

It is the moist delicious flavor combinations along with the different textures that makes a traditional hummingbird cake recipe from scratch so popular.

Or is it the way the creamy cream cheese icing with the toasted pecans combines with all the spiced flavors?

I like to use coconut in my hummingbird cake as it enhances the flavor and adds moisture to the cake, complementing the other ingredients so well.

Whether you are enjoying this hummingbird cake for dessert, bringing it to potlucks or parties or for special holiday gatherings this quick and easy recipe is sure to be a hit!!

Also try my other easy desserts like white chocolate raspberry bundt cake, strawberry fluff salad, lemon loaf, New York crumb cake, peach cobbler and no bake chocolate eclair cake.

Ingredients

Hummingbird Cake

• All Purpose Flour
• Cinnamon
• Baking Soda
• Allspice
• Bananas – 4 ripe bananas
• Pineapple Chunks – can of pineapple chunks with the juices
• Coconut – sweetened shredded coconut
• Granulated Sugar
• Brown Sugar
• Eggs – beaten
• Butter
• Vanilla Extract

Cream Cheese Frosting

• Cream Cheese – softened at room temperature
• Powdered Sugar
• Pecans – toasted and chopped for the garnish

How to make hummingbird Bundt Cake

STEP ONE – Preheat oven to 350°F and generously grease a 8’’ to 10’’ Bundt pan with cooking spray.

STEP TWO – In a separate bowl, combine the flour, cinnamon, baking soda, salt, and allspice, then set it aside.

STEP THREE – Add the softened butter to a bowl with the brown sugar and granulated sugar. Whisk well until smooth and creamy.

STEP FOUR – Mash the bananas, crush the pineapple, then mix with creamed sugar, coconut, eggs, and vanilla. Beat the mixture on medium-high speed until all the ingredients are well combined.

STEP FIVE – Gradually fold in the flour mixture until it is just combined.

STEP SIX – Pour the batter into the prepared Bundt pan, ensuring that it is 2/3 to 3/4 full.

STEP SEVEN – Bake the cake for approximately 1 hour, starting to check the cake after 50 minutes, as it may be done in under an hour. To test for doneness, insert a long skewer (or toothpick) into the cake. If it comes out mostly clean, the cake is ready.

STEP EIGHT – After baking, allow the cake to cool in the pan for 10 minutes before turning it out onto arack to cool completely.

STEP NINE – Add the softened cream cheese to a mixing bowl and add the powdered sugar gradually until desired thickness is achieved.

STEP TEN – You can spoon the frosting to the cake or you can add it to a piping bag with a large hole cut for thicker frosting. Slowly add the frosting to the crown of the cake allowing for avariety of drips to form.

STEP ELEVEN – Top the frosting with the chopped pecans.

Storage instructions

Store any leftover cake by covering with plastic wrap in the fridge for up to 5 days.

Allow it to sit out at room temperature for 20 minutes before serving.

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