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 every bit as delicious.

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!

Hummingbird Bundt Cake on a white platter

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.

Hummingbird Bundt Cake on a white platter with slice removed

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.

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3.5 from 76 votes

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!
Course coffee cake, Dessert
Cuisine American
Yield 16
Author Sue Moran

Ingredients

  • 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

glaze

  • 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

Instructions

  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.

 

Don’t forget to pin it!

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43 Comments

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    Please rate this recipe!




  • Reply
    Juanita
    June 22, 2021 at 2:07 pm

    5 stars
    Made this for Bundt pan. Delicious!

  • Reply
    Jane
    October 20, 2020 at 1:11 pm

    5 stars
    Fabulous recipe! It’s been a winner every time and by far the easiest cake to make A+

  • Reply
    Mary
    June 29, 2020 at 9:37 am

    This recipe made enough for 2 cakes! They just came out of the oven and smell so gooood! Cant wait til they cool and I can make the glaze for 1. Might wrap and refrigerate the other for the 4th.

  • Reply
    Rosemare
    March 30, 2020 at 10:32 am

    Can u just bake cake batter and omit ucing

    • Reply
      Sue
      March 30, 2020 at 11:42 am

      Yes, for sure. Maybe a dusting of powdered sugar?

  • Reply
    Andy Allen
    March 11, 2019 at 7:57 am

    HI! This looks so easy and I love Hummingbird cake. Just curious where the ratings come from? Hardly any of the folks who commented below had made the cake. I’d love to know who didn’t give it 5 stars and why. Thanks!

  • Reply
    Jovana
    January 4, 2019 at 4:52 am

    Hi! Sorry for a silly question, just wondering about adding the pineaple into the batter. So the liquid goes in as well?

    Thanks!

    • Reply
      Sue
      January 4, 2019 at 7:37 am

      Yes, you use the crushed pineapple, and just dump in the whole can.

  • Reply
    Kathy Brown
    May 16, 2018 at 10:46 am

    Do you think I can use cake mix with pudding mix? Also, what about coconut?

    • Reply
      Sue
      May 16, 2018 at 10:58 am

      I haven’t tried to make this with a cake mix, but I bet there’s a way, you might try looking around on the Internet for an idea. And coconut would be fabulous in this cake, either in the cake itself or in the frosting (or both!)

  • Reply
    Marla Rae
    February 15, 2018 at 7:38 pm

    Made this this evening with only one change…..I didn’t have walnuts so I used almonds instead. It smells and looks delicious! The outside looks so brown…I hope is doesn’t taste overdone … … I kept toothpick testing and it took almost the entire hour. I got a beautiful Nordic bundt pan for my birthday in January and I am determined to find a few go-to recipes!
    Thank you!

    • Reply
      Lynn
      September 22, 2020 at 2:28 pm

      5 stars
      Traditional Hummingbird Cake does not have coconut in it – that would be a Preacher’s Cake.

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