Hummingbird Bundt Cake

Image of large slice of banana and pineapple cake on a white plate.

Course: Dessert

Cuisine: American

Keyword: hummingbird bundt cake

Difficulty Level: Beginner

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 525kcal

Author: Kara @I Scream for Buttercream

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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US Customary - Metric

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)

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

How to Store: This cake should be stored covered, or in an airtight container, in the refrigerator and can last up to 5-6 days.

How to serve: This cake can be served cold, at room temperature or warmed.

For other questions: Make sure to check out the TIPS & FAQs section below this recipe card, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition