Hummingbird Bundt Cake: 3 Secrets to Perfect, Soft Texture
Emily
This moist and flavorful Hummingbird Bundt Cake is loaded with bananas, pineapple, and pecans, then topped with a rich cream cheese glaze.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Cooling Time: 15 minutes mins
Total Time 1 hour hr 34 minutes mins
Course Dessert
Cuisine Southern American
Servings 12 Slices
Calories 420 kcal
Cake Batter
- 3 ripe bananas mashed (or 1 cup applesauce)
- 1 cup pineapple juice or orange/apple juice
- 2 cups all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened (or coconut oil/margarine)
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Cream Cheese Glaze
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Prep the Pan & Oven
Preheat oven to 350°F (175°C).
Grease bundt pan generously with butter or cooking spray, then dust with flour.
Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Make the Glaze
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla.
Drizzle over cooled cake.
✅ Storage Tips
-
Store at room temperature in airtight container for up to 3 days.
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Refrigerate up to 1 week (bring to room temp before serving).
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Freeze (unglazed) up to 3 months; thaw before glazing.
✅ Best Serving Suggestions
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With hot coffee or tea for breakfast/brunch
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With a scoop of vanilla ice cream for dessert
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With fresh tropical fruit on the side
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Light dusting of powdered sugar for simple elegance
Keyword Hummingbird Bundt Cake