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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.