Hummingbird Bundt Cake with Cream Cheese Glaze ~ this one bowl recipe makes the Southern classic cake so much easier ~ but don’t worry, it’s every bit as decadently delicious!
Grab your prettiest bundt pan and let’s get baking ~ you’re going to be amazed at how quick and easy this recipe is, without skimping on any of the qualities that make a hummingbird cake so fantastic. It’s super moist, with lots of texture from diced bananas, crushed pineapple, and walnuts. I’ve winnowed the recipe down to one bowl and a few simple steps. That means you don’t have to block out an entire afternoon to make this for your family and friends.
I broke in my new Stained Glass Bundt Pan with this recipe. A hummingbird cake is traditionally an imposing layer cake, but using a bundt make it a little more casual, and more appropriate for breakfast or brunch.
TIP: If you want to show off the pattern in your bundt cake use a thinner glaze that will settle into the lines and highlight them. Just add more milk or cream to the recipe below. Make sure you let the cake cool completely before attempting to glaze it or your glaze will sink right in.
Intricate bundt pans are beautiful but removing the baked cake can be harrowing. Even with nonstick pans you need to prep them carefully. You can spray them with a baking spray that contains flour, or you can brush the surface with shortening and lightly flour it. Either way, wait 10-15 minutes after baking to attempt the big reveal. If a little bit remains in the pan, gently pry it loose and stick it right back onto the cake ~ nobody will know that anything’s amiss, and anyway, the glaze will hide the evidence.
The cake got even better the next day, and kept beautifully for several more days on the counter, covered loosely with foil ~ always a great quality in a cake!
Also try my ONE BOWL HUMMINGBIRD CAKE BARS for another casual take on this classic dessert.
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil, I use safflower or canola
- 1 Tbsp vanilla paste or extract
- 8 ounce can of crushed pineapple (do not drain)
- 2 bananas, diced (about 2 cups)
- 1 cup chopped walnuts, plus more for garnish
- 4 ounces cream cheese, at room temperature
- 2 Tbsp unsalted butter, at room temperature
- 1 Tbsp vanilla paste or extract
- 1 1/2 cups sifted confectioner's sugar
- milk or cream to thin
- Set oven to 350F
- Spray and flour your bundt pan (mine is a 9 cup capacity.)
- Put the flour, sugar, salt, baking soda, and spices in a large mixing bowl and whisk to combine. Add the eggs and oil and mix until just blended. Mix in the vanilla, then fold in the pineapple, banana, and walnuts. Turn the batter in to the prepared bundt pan. Do not fill your bundt pan more than 3/4 full. If you have extra batter you can make a cupcake or two.
- Bake for one hour, or until the cake is fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are ok.)
- Set the pan on a rack and let cool for 10-15 minutes, then turn out of the pan and let cool completely on the rack.
- To make the glaze, blend the cream cheese and butter, then add the vanilla, sugar, and enough milk or cream to get a spoon-able or spreadable glaze consistency. Spoon or spread over the top of the cooled cake, and spread over the sides. Garnish with chopped walnuts.
- Note that you do not drain the crushed pineapple before adding it to the batter.
- This hummingbird bundt cake can be made into a 3 layer cake, just divide the batter between 3 cake pans and bake for 25-30 minutes or until a toothpick comes out clean. To frost, cream 1 pound room temperature cream cheese with 1 cup (2 sticks) room temperature butter, then add 1 pound sifted confectioner’s sugar and a tablespoon of vanilla extract or paste.