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Hummingbird bundt cake on a glass cake plate.

Hummingbird Bundt Cake

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  • Author: Sandra Flegg
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings


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 an added nutty crunchy texture.


3 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 tsp ground allspice

4 ripe bananas

1 cup pineapple chunks with juices

1/2 cup shredded coconut

1/2 cups granulated sugar

1 cup brown sugar

3 large eggs, beaten

2 sticks butter

1 tablespoon vanilla extract Cream Cheese Frosting

8 ounces cream cheese, softened

2 to 2 1/2 cups powdered sugar

1/4 cup finely chopped toasted pecans for garnish





Storage instructions:

Store any leftovers 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.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American