Hummingbird Bundt Cake with Cream Cheese Glaze

Who knew that a cake named after a tiny, colorful bird could pack such a punch of flavor and texture? The Hummingbird Bundt Cake is a tropical delight that brings together the sweet notes of ripe bananas and juicy pineapple, creating a moist treat that’s perfect for any family gathering. The addition of crunchy pecans or walnuts makes every bite a celebration of textures! This cake is not only delicious but also incredibly simple to make—perfect for new bakers and seasoned pros alike. If you love our Banana Bread recipe, which created similar joy and nostalgia, then this Hummingbird Bundt Cake will surely become your new favorite! After all, nothing says “I care” quite like a home-baked creation that satisfies both the palate and the heart.

What is Hummingbird Bundt Cake with Cream Cheese Glaze?

You might be pondering, why on earth is this cake called a “Hummingbird”? Is it because it’s as quick to eat as a hummingbird flitting around? Or maybe it’s because the flavors are so delightful that they make you want to buzz with happiness? Whatever the reason, it’s clear that this cake is a crowd-pleaser! The way to a man’s heart is through his stomach, and with this cake, you will certainly find your way to everyone’s hearts! Whether for a casual evening with family or as a centerpiece for a potluck, this cake stands tall. Grab your mixing bowls and get ready to indulge in a slice—it’s a taste of sunshine on your plate!

Why You’ll Love This Hummingbird Bundt Cake with Cream Cheese Glaze

There are countless reasons to fall head over heels for this Hummingbird Bundt Cake! First off, the main dish highlight revolves around its moist and rich flavor—a delightful symphony of sweet bananas, tropical pineapple, and inviting spices. Second, cooking at home not only saves you money compared to bakery prices but also allows you to customize every detail to your liking. Picture yourself serving this stunning cake adorned with a glistening cream cheese glaze; it’s pure perfection. Finally, when you savor a bite topped with crunchy pecans, you’ll forget all about store-bought desserts. If you’re on the lookout for a delightful cake to impress your loved ones, make this recipe your go-to!

How to Make Hummingbird Bundt Cake with Cream Cheese Glaze

Quick Overview

Prepare yourself for an easy and satisfying baking experience! This Hummingbird Bundt Cake boasts a tender crumb and luscious flavor profile, making it the ideal dessert for any occasion. With a prep time of about 20 minutes and an easy 1-hour bake, you’ll be ready to share this delightful creation with family and friends before you know it!

Ingredients for Hummingbird Bundt Cake with Cream Cheese Glaze

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans or walnuts

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C), and prepare your bundt pan by greasing it well with cooking spray or butter.
2. Mix Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Combine Wet Ingredients
   In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until smooth.
4. Incorporate Bananas and Pineapple
   Add the mashed bananas and crushed pineapple to the wet mixture, stirring well to combine.
5. Combine Dry and Wet Mixtures
   Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in Nuts
   Gently fold in the chopped pecans or walnuts until evenly distributed.
7. Pour and Bake
   Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
   Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
9. Prepare the Glaze
   While the cake is cooling, whip up your cream cheese glaze (you can simply mix cream cheese, powdered sugar, and a dash of milk for the desired consistency) to drizzle over the top.
10. Serve and Enjoy
    Once the cake is completely cooled, drizzle the cream cheese glaze over the top and slice to serve!

Top Tips for Perfecting Hummingbird Bundt Cake with Cream Cheese Glaze

1. Ripe Bananas
   Ensure your bananas are very ripe for maximum sweetness. Brown spots are a good sign!
2. Alternative Flavors
   Feel free to substitute half the all-purpose flour with whole wheat flour for added nutrition. You can also replace nuts with sunflower seeds for a nut-free version.
3. Don’t Overmix
   When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
4. Check Doneness Early
   Since ovens can vary, check your cake starting at 50 minutes to avoid overbaking.

Storing and Reheating Tips

To store your Hummingbird Bundt Cake, wrap it in plastic wrap and refrigerate. It will keep well for 4-5 days in the fridge. If you want to enjoy it longer, consider freezing it. Simply wrap the cooled cake tightly in plastic wrap and foil—it will last up to 3 months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight, then bring it to room temperature before drizzling on your glaze. Reheating in the oven at a low temperature (about 300°F) for 10-15 minutes can also restore its original moisture if needed.

Now that you know how to make this delightful Hummingbird Bundt Cake, grab your ingredients and treat your family to a delicious homemade dessert that will brighten any gathering! Enjoy!

Hummingbird Bundt Cake with Cream Cheese Glaze

A tropical delight blending ripe bananas, juicy pineapple, and crunchy nuts into a moist cake topped with a luscious cream cheese glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 300

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 3 large eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas) Make sure bananas are very ripe for maximum sweetness.
• 1 cup crushed pineapple, drained

Nuts

• 1 cup chopped pecans or walnuts Can substitute with sunflower seeds for a nut-free version.

Cream Cheese Glaze

• 8 ounces cream cheese Whipped to desired consistency with powdered sugar and a dash of milk.
• 1 cup powdered sugar
• 1 splash milk Add to mix for the desired glaze consistency.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C), and prepare your bundt pan by greasing it well with cooking spray or butter.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until smooth.
4. Add the mashed bananas and crushed pineapple to the wet mixture, stirring well to combine.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Gently fold in the chopped pecans or walnuts until evenly distributed.
7. Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Glaze Preparation

1. While the cake is cooling, whip up your cream cheese glaze (mix cream cheese, powdered sugar, and a dash of milk for the desired consistency) to drizzle over the top.

Serving

1. Once the cake is completely cooled, drizzle the cream cheese glaze over the top and slice to serve!

Notes

Wrap cake in plastic wrap and refrigerate for 4-5 days. For long-term storage, wrap tightly in plastic wrap and foil and freeze up to 3 months. Thaw in the fridge overnight and reheat at low temperature (about 300°F) for 10-15 minutes if needed.