This Hummingbird Bundt Cake recipe offers a moist, pineapple-banana cake topped with cream cheese glaze, all with no mixer required.
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This Hummingbird Bundt Cake recipe offers a moist, pineapple-banana cake topped with cream cheese glaze, all with no mixer required.
This cake is a little slice of heaven that combines bananas and pineapple (a wow combo if you’ve never tried it) and a rich cream cheese glaze that ties everything together.
What I love about this cake, is that it’s super moist and it’s also super easy to make. You don’t even need a mixer to make it.
This is a great cake to make whether you’re an experienced baker or someone who’s just starting to explore baking cakes.
What’s special about this cake?
- Moist and flavorful
- Easy to make, no mixer required
- Rich cream cheese glaze
- Perfect blend of banana and pineapple
- A Southern classic
- A Crowd-pleaser
How to make this hummingbird bundt cake:
(The full printable instructions are in the recipe card below.)
Step 1:
Preheat the oven to 325 degrees F and grease and flour a bundt pan and set aside.
Step 2:
In a large mixing bowl, add the flour, cinnamon, baking soda, salt and allspice, and whisk well. Set aside.
Step 3:
In another large bowl, add the peeled bananas and mash them well, then add the crushed pineapple, granulated and brown sugars, eggs, vegetable oil and vanilla extract. Mix well with a whisk. (You do not need a mixer.)
Step 4:
Add the liquid mixture to the dry ingredients and mix by hand using a large spoon or silicone spatula. Just mix the batter until all the flour is incorporated.
Add the chopped nuts and stir in by hand just until combined.
Add the batter to the prepared bundt pan.
Step 5:
Bake in the preheated oven at 325 degrees F for about 55-65 minutes. Ovens vary so start checking at about 55 minutes. A toothpick inserted into the cake will come out either clean or with a few moist crumbs attached, but no raw batter.
Step 6:
Pull the cake out of the pan and set on a cooling rack for about 15 minutes.
Turn the cake out of the pan and let cool on the rack until completely cool before adding the glaze.
Step 7:
Make the glaze, then add to the top of the cooled bundt cake.
Feel free to sprinkle crushed or chopped pecans or walnuts over the top of the glaze if desired.
What Can I Add to this Cake?
- Chopped Nuts
- White Chocolate Chips
- Shredded Coconut
Recipe:
Hummingbird Bundt Cake
Ingredients
For the cake:
- 3 cups all-purpose flour (Measured correctly: Spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup, that will add too much flour.)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground allspice optional
- 4 large very ripe bananas (about 2 cups)
- 8 ounces crushed pineapple, undrained (about 1 cup)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped pecans or walnuts optional
For the glaze:
- ½ cup unsalted butter, room temperature (1 stick)
- 4 ounces cream cheese, room temperature (½ block)
- 1 teaspoon vanilla extract
- 3 cups confectioner’s sugar
- 4-5 tablespoons milk (can add more if needed)
- ¼ cup chopped pecans or walnuts (optional for garnish)
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Instructions
For the cake:
- Preheat the oven to 325 degrees F.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, add the flour, cinnamon, baking soda, salt and allspice, and whisk well. Set aside.
- In another large bowl, add the peeled bananas and mash them well, then add the crushed pineapple, granulated and brown sugars, eggs, vegetable oil and vanilla extract. Mix well with a whisk. (You do not need a mixer.)
- Add the liquid mixture to the dry ingredients and mix by hand using a large spoon or silicone spatula. Just mix the batter until all the flour is incorporated. You do not need to get all of the small lumps out as that would be over-mixing the batter and will cause a dense, gummy cake. You do not need a mixer for this as that could over-mix the batter as well.
- Add the chopped nuts and stir them in by hand just until combined. Feel free to omit the nuts if you do not like nuts or are allergic.
- Add the batter to the prepared bundt pan and bake in the preheated oven at 325 degrees F for about 55-65 minutes. Ovens vary so start checking at about 55 minutes. A toothpick inserted into the cake will come out either clean or with a few moist crumbs attached, but no raw batter.
- Pull the cake out of the pan and set on a cooling rack for about 15 minutes, then turn the cake out of the pan and let cool on the rack until completely cool before adding the glaze.
For the glaze:
- In a large mixing bowl, add the room temperature butter and cream cheese and mix with an electric mixer on medium-high until smooth.
- Add the vanilla extract, confectioner's sugar and a tablespoon or two of milk and mix well.
- Check the consistency. If it's too thick add another tablespoon or two of milk and mix again. Repeat until desired consistency is reached.
- Add the glaze to the cake. You can use a piping bag, a squirt bottle or just spoon onto the top of the cooled cake.
- Sprinkle crushed or chopped pecans or walnuts over the top of the glaze if desired.
Notes
Nutrition
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Video:
Tips & FAQS:
I have not tried this recipe out with fresh pineapple, but feel free to try it as it might turn out great.
I have not tried this recipe out as gluten-free. It might turn out if you use cup-for-cup gluten-free flour instead of all-purpose flour.
Yes, you can use canola oil instead of vegetable oil.
You might be able to use melted butter instead of oil, however the cake may not be quite as moist if you do that.
Yes, you can omit the nuts.
Yes, you can omit the glaze or even just add a sprinkling of confectioner’s sugar instead.
This cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be made ahead of time and frozen if desired. Let the baked cake cool completely, then wrap in plastic wrap and foil and place in the freezer for up to two months.
To thaw, place the wrapped cake on the counter at room temperature and let thaw completely, then remove the wrapping. Once defrosted, make and add the glaze.
This cake should be stored covered, or in an airtight container, in the refrigerator and can last up to 5-6 days.
I have not tested this recipe out as a layer cake. Feel free to experiment though by using two, 8-inch round cake pans and baking at 325 degrees F. Start checking for doneness at about 45 minutes, although it may take longer to bake through.
Probably although I haven’t tried it out. If you do try it, pour the batter into two prepared loaf pans and bake at 325 degrees F and start checking at around 30 minutes or so, although it may need a bit more time.
This cake can be served cold, at room temperature or warmed.
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Supplies used:
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