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Hummingbird Bundt Cake

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
Cook Time 1 hour
Cooling Time: 15 minutes
Total Time 1 hour 34 minutes
Course Dessert
Cuisine Southern American
Servings 12 Slices
Calories 420 kcal

Equipment

  • 12-cup bundt pan
  • Mixing bowls (large & medium)
  • Hand or stand mixer
  • Measuring cups & spoons
  • Cooling rack
  • Rubber spatula
  • Sifter (for flour)

Ingredients
  

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

Instructions
 

Prep the Pan & Oven

  • Preheat oven to 350°F (175°C).
  • Grease bundt pan generously with butter or cooking spray, then dust with flour.

Mix Dry Ingredients

  • In a medium bowl, whisk flour, baking powder, and salt.

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.

Add Fruits & Juice

  • Mix in mashed bananas and pineapple juice until combined.

Combine Wet & Dry

  • Gradually add dry ingredients to wet mixture, mixing until just combined.
  • Fold in pecans if using.

Bake

  • Pour batter into prepared bundt pan and smooth the top.
  • Bake 55–60 minutes or until toothpick inserted comes out clean.

Cool

  • Cool in pan for 10 minutes before inverting onto wire rack. Cool completely.

Make the Glaze

  • Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla.
  • Drizzle over cooled cake.

Notes

✅ Storage Tips

  • Store at room temperature in airtight container for up to 3 days.
  • Refrigerate up to 1 week (bring to room temp before serving).
  • Freeze (unglazed) up to 3 months; thaw before glazing.

✅ Best Serving Suggestions

  • With hot coffee or tea for breakfast/brunch
  • With a scoop of vanilla ice cream for dessert
  • With fresh tropical fruit on the side
  • Light dusting of powdered sugar for simple elegance
Keyword Hummingbird Bundt Cake