“Fabulous recipe! It’s been a winner every time and by far the easiest hummingbird cake to make. A+” ~Jane
hummingbird bundt cake is a new spring tradition
Grab your prettiest bundt pan and let’s get baking ~ you’re going to be amazed at how quick and easy this hummingbird bundt cake is, without skimping on any of the qualities that make this classic 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.
Also try my ONE BOWL HUMMINGBIRD CAKE BARS for another casual take on this classic dessert.
shopping list for hummingbird bundt cake
- all purpose flour
- sugar
- salt and baking soda
- cinnamon and nutmeg
- eggs
- vegetable oil
- vanilla paste or extract
- crushed pineapple
- bananas
- walnuts
GLAZE
- cream cheese
- unsalted butter
- vanilla paste or extract
- confectioner’s sugar
- milk or cream to thin
I broke in my new Stained Glass Bundt Pan with this recipe. A hummingbird bundt cake is traditionally an imposing layer cake, but using a bundt make it a little more casual, and more appropriate for breakfast or brunch. This would be perfect for Easter or Mother’s Day!
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.
storage and freezing
Because of the cream cheese icing, any leftover of this cake should be refrigerated. It will keep for up to a week. But if you’d like to make it ahead, the cake itself can be frozen. Just don’t add the frosting until thawed and ready to serve.
tips for making a hummingbird bundt cake
- Be sure to properly prep your bundt pan with cooking spray and then a good coating of flour. Be sure to get every nook and cranny, especially if you’re using an intricate pan like I did.
- Note that you do not drain the crushed pineapple before adding it to the batter.
- Let the cake cool before removing it from the pan: Allow the cake to cool in the pan for 10-15 minutes before removing it. This will help prevent the cake from falling apart or sticking to the pan. I like to go around and gently loosen all the edges with a thin offset spreading knife first.
- 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.
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.
more spring cake recipes
- Raspberry Cake with Lemon Buttercream
- Blueberry Lemon Cake
- Lemon Blueberry Bundt Cake
- Perfect Buttermilk Pound Cake
- Lemon Layer Cake with Lemon Poppy Seed Frosting
Hummingbird Bundt Cake with Cream Cheese Glaze
Equipment
- 9 cup (or larger) bundt pan
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.
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!
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!
Sue can this cake be made in a tube pan?
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.
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?
I find that frosting is fine left out, something to do with all the sugar, but if you’re concerned, you can refrigerate it.
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!
You’re so welcome Michelle, I love to hear comments like this, and I hope my recipes continue to work so well for you!
This will definitely be my next “covered dish” cake- It looks fabulous! 🙂
Hi Sue,
Do you think this could be made in a 13×9 pan?
Love your blog 🙂
Thanks.
Sarah
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.
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.
Well Susan, the way I see it, the more for you! My husband won’t eat anything pumpkin, which is almost cause for divorce 😉
I put pineapple in my carrot cake too!
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.
This is such a dreamy cake! I love that cream cheese glaze, and your new pan is so pretty! 🙂