Hummingbird Bundt Cake with Cream Cheese Glaze

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.

Notes:

• 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.

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