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.

3.48 from 75 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


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


  • 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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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 22, 2021 at 2:07 pm

    5 stars
    Made this for Bundt pan. Delicious!

  • Reply
    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
    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
    March 30, 2020 at 10:32 am

    Can u just bake cake batter and omit ucing

    • Reply
      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
    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?


    • Reply
      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
      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
      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.

  • Reply
    January 8, 2018 at 5:23 am

    Can’t wait to have a kitchen (remodel in demo mode currently) again to try this! Every time I try one of your recipes I get rave reviews. You should come to town and we can visit the Nordic Ware company store together! Love Bundt pans!

    • Reply
      January 8, 2018 at 5:31 am

      Thanks so much Jo, I love to hear from satisfied customers 😉 I would love to visit the Nordic Ware store, next time I visit my daughter in Madison I’ll have to hop over!

  • Reply
    gloria sweeney
    September 9, 2017 at 6:48 am

    Sue can this cake be made in a tube pan?

    • Reply
      September 9, 2017 at 8:01 am

      I don’t see why not, but I think most tube pans have a bigger capacity than bundts, so you’ll have to adjust the cooking time.

  • Reply
    Gina G
    July 1, 2017 at 6:14 am

    I LOVE Hummingbird Cake so I can’t wait to try this! I noticed that you said it could last for several days on the counter, if using cream or milk in the glaze will it sour if left out?

    • Reply
      July 1, 2017 at 7:21 am

      I find that frosting is fine left out, something to do with all the sugar, but if you’re concerned, you can refrigerate it.

  • Reply
    May 1, 2017 at 9:03 am

    Thank you for this recipe. I have followed you for sometime and love the variety of dishes you share with us.
    I have made several of your recipes and they always turn out great. You are a dependable creative source of wonderful dishes for my table. Thank You!

    • Reply
      May 1, 2017 at 9:40 am

      You’re so welcome Michelle, I love to hear comments like this, and I hope my recipes continue to work so well for you!

  • Reply
    April 22, 2017 at 10:02 pm

    This will definitely be my next “covered dish” cake- It looks fabulous! 🙂

  • Reply
    April 15, 2017 at 10:24 am

    Hi Sue,

    Do you think this could be made in a 13×9 pan?

    Love your blog 🙂



    • Reply
      April 15, 2017 at 11:10 am

      Hi Sarah, I think it could be, there’s quite a lot of batter ~ let us know how it works out, and thanks! PS I would double the frosting recipe.

  • Reply
    April 14, 2017 at 6:50 am

    I have never tried making this Southern classic, mostly due to my husband’s aversion to anything containing pineapple 🙁 He won’t eat carrot cake either! Woe is me! Gosh it’s beautiful, Sue.

    • Reply
      April 14, 2017 at 7:17 am

      Well Susan, the way I see it, the more for you! My husband won’t eat anything pumpkin, which is almost cause for divorce 😉

  • Reply
    April 13, 2017 at 7:54 am

    I put pineapple in my carrot cake too!

  • Reply
    Lynn | The Road to Honey
    April 13, 2017 at 5:57 am

    Wow Sue! What a tempting cake. Love all the flavors of a Hummingbird Cake and your twist on making it into a bundt cake is pure genius. And this pan. . .so pretty. I just wish I had space for another gorgeous pan.

  • Reply
    Laura | Tutti Dolci
    April 12, 2017 at 10:53 pm

    This is such a dreamy cake! I love that cream cheese glaze, and your new pan is so pretty! 🙂

  • Reply
    April 12, 2017 at 6:39 pm

    This cake looks scrumptious . Thank you for sharing your recipe .

    • Reply
      April 12, 2017 at 7:03 pm

      Thanks for stopping by Alice!

  • Reply
    2 sisters recipes
    April 12, 2017 at 4:54 pm

    This happens to be one of our favorite cakes- love the bundt pan you used – so pretty !!

    • Reply
      April 12, 2017 at 7:37 pm

      It’s one of mine, too!

  • Reply
    April 12, 2017 at 3:03 pm

    You always have the most wonderful recipes.. love your website!!

  • Reply
    April 12, 2017 at 2:53 pm

    I’m so excited to make this beautiful cake! Is the butter salted or unsalted? Thanks!

    • Reply
      April 12, 2017 at 4:00 pm

      I always use unsalted butter in baking, Elizabeth, I’ll edit that, thanks!

      • Reply
        April 13, 2017 at 10:18 am

        Thanks!! I’m making this beautiful cake for Easter 🙂

  • Reply
    April 12, 2017 at 2:51 pm

    Well that looks so moist and delish..and I love the pics.My carrot cake has the pineapple,but no bananas..
    Happy Easter Sue!

  • Reply
    Tricia @ Saving Room for Dessert
    April 12, 2017 at 1:55 pm

    Look at all those wonderful walnuts! I bet this cake tastes as good as it looks. It’s so pretty and looks perfectly moist. What a great cake for Easter get-togethers!

  • Reply
    Gerlinde @Sunnycovechef
    April 12, 2017 at 12:35 pm

    This cake looks so good, I would love to have some right now.

  • Reply
    Chris Scheuer
    April 12, 2017 at 12:11 pm

    This is the kind of cake I never get tired of. It looks so moist and has so much good stuff in it! I don’t think it would last around my house to find out if it was better the next day!

  • Reply
    Jennifer @ Seasons and Suppers
    April 12, 2017 at 12:04 pm

    I love hummingbird cake and the cream cheese icing is perfect! A nice change from carrot cake, too 🙂

  • Reply
    [email protected]'s Recipes
    April 12, 2017 at 8:35 am

    This reminds me of my favourite carrot cake 🙂 It looks really pretty, Sue.

    • Reply
      April 12, 2017 at 8:39 am

      I couldn’t decide whether to make a carrot or hummingbird cake, but I love how moist the pineapple makes this cake, so I went with it.

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