With its signature flavors of banana, pineapple, pecans, and spice, this hummingbird Bundt cake will fly your tastebuds off to someplace warm and sunny. Top with a cinnamon-spiced cream cheese icing and more toasted pecans for a cake that will disappear as quickly as the bird it’s named after. 😉
One reader, Maureen, commented: “I have always wanted to make a hummingbird cake but was intimidated by the instructions. When I saw this, I just had to make it. It was so easy and delicious. My neighbor also enjoyed this combination of pineapple, bananas, and pecans. I am so happy I made this cake and will definitely make it again… Thank you, Sally. ★★★★★”
Another reader, Sophia, commented: “This Bundt cake is amazing! The recipe is easy to follow and, as always, Sally’s extra hints are very helpful! We followed it as written and it baked up beautifully. The frosting and toasted pecans make it stand out! Perfect texture and the flavor combination makes you slow down and just savor every bite! ★★★★★“
There are lots of fantastic recipes out there for hummingbird cake, and they’re all pretty similar. I adapted this Bundt cake variation from Southern Living‘s ever-popular recipe. It has all the main components of the classic hummingbird layer cake:
- Banana
- Pineapple
- Toasted pecans
- A little spice
- Cream cheese icing
…but in Bundt form. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required). Here is my hummingbird layer cake if you ever want to try it, too!
FAQ: Why Is It Called Hummingbird Cake?
When I first began making this cake from scratch, I was curious about its name and origins. The cake flavor originated in Jamaica. A version of the recipe was published by Southern Living magazine in the late 1970s, which led to the cake’s popularity in the American South. Now hummingbird cake is often referred to as a Southern classic. And as for its name, the cake was named for Jamaica’s national bird!
Hummingbird Bundt Cake Ingredients:
- Pecans: Toast them first. It makes a world of difference, trust me! I always recommend this for carrot cake, too. You’ll use some in the batter and the rest as garnish on top.
- Flour: All-purpose flour is the base of this cake.
- Baking Soda + Baking Powder: We’re using both leaveners here, for double-duty to lift up this naturally heavy cake.
- Cinnamon + Allspice: These warm spices pair beautifully with the banana and pineapple.
- Salt: A little salt balances the sweet.
- Eggs (from chickens, not hummingbirds!): Eggs bind all the ingredients together.
- Vegetable Oil: A neutral-tasting oil makes this cake wonderfully moist while letting its main flavors shine.
- Sour Cream: Sour cream lightens up the crumb of this cake, so it isn’t overly dense.
- Granulated Sugar + Brown Sugar: A mix of both sugars sweetens the cake.
- Vanilla: Flavor-enhancer extraordinaire!
- Bananas: You want the super-ripe, brown and spotty ones like you use for banana cake. You can also use thawed, previously frozen bananas. See How to Freeze & Thaw Bananas for Baking.
- Pineapple + Juice: You can use fresh or canned pineapple in this cake. Finely chop it, and include a little pineapple juice in the batter, too.
Behind the Recipe Testing
After making at least half a dozen hummingbird Bundt cakes, my team and I are very happy with the final result. When I started developing this dessert recipe, I looked at a lot of other bakers’ recipes for hummingbird cake, as well as my own hummingbird cake recipe. For the most part, the recipes that exist online for the layer cake are all pretty similar. Here are the 4 notable changes I made for this Bundt cake variation, and why:
- Less banana: Our early attempts came out tasting kind of like banana bread, with some pineapple in it. While obviously I love banana bread, the banana flavor was overpowering everything else in this cake. Using equal amounts of banana, pineapple, and pecans in the batter results in a more balanced flavor profile, with no single flavor hogging the spotlight.
- Chopped pineapple instead of crushed: Most hummingbird cake recipes call for a can of crushed pineapple, but I prefer to chop it up myself. This way you can control how large you want the pieces to be, and choose whether you start with fresh pineapple, canned slices, or chunks/tidbits size. A couple spoonfuls of juice go in the batter, too, for even more moisture.
- Reduced the sugar: The majority of recipes seem to call for 2 cups of white sugar in the batter, but my taste testers and I thought this made the cake way too sweet. There’s a lot of natural sweetness coming from the pineapple and banana, so I reduced the amount of sugar. I also use some brown sugar, for a little extra moisture and that warm molasses flavor brown sugar provides (which pairs so well with the spice flavor).
- Added sour cream: This was a late addition in the recipe testing process, and my team and I could really taste the difference! Bundt cakes are generally pretty dense, and sour cream serves to lighten up the crumb.
I like to use pineapple chunks. Finely chop them on a cutting board. You can use canned or fresh:
The batter is thick and textured. Use a Bundt pan that holds 10 to 12 cups of batter, such as this one or this one. Because Bundt cake pans vary so much in depth and shape, the bake time will differ. I recommend you begin checking it at 50 minutes. It will most likely need more time, so continue checking every 3 minutes or so. My hummingbird Bundt cakes all took about 58 minutes.
Cinnamon-Spiced Cream Cheese Icing
To get the beautiful drippy look you see pictured here, beat together equal parts softened cream cheese and butter, then add in confectioners’ sugar, vanilla, and—the surprise addition—a little warm milk. This makes a cream cheese icing that is just the right consistency for decorating this hummingbird Bundt cake. I also stir in a sprinkle of cinnamon for an extra kiss of spice, but that’s completely optional.
Spoon the icing over the cake slowly; it will begin to drip down the sides, and you can use the spoon to help guide it where you want it to go.
Finish with a sprinkle of toasted pecans, and this hummingbird cake is ready to fly… right off the cake stand! (The one pictured is this one. It’s beautiful in person!) You could also decorate the iced cake with coconut, like I do with this coconut Easter cake.
Hummingbird Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes (includes nuts)
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This hummingbird Bundt cake has all the main components of the original hummingbird layer cake: banana, pineapple, toasted pecans, a little spice, and cream cheese icing. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required).
Ingredients
- 1 and 1/4 cups (160g) chopped pecans, divided
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup (180ml) vegetable oil (or canola oil)
- 2 Tablespoons (30ml) pineapple juice
- 1/2 cup (120g) sour cream, at room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1 cup (225g) finely chopped pineapple (canned or fresh, drained)
Cream Cheese Icing
- 4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45ml) whole milk, slightly warmed
- 1 teaspoon pure vanilla extract
- optional: pinch of cinnamon, to taste
Instructions
- Toast the pecans: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
- Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.
- Make the cake: In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together until combined. Add the granulated sugar, brown sugar, and vanilla extract and whisk until combined. Whisk or fold in the banana, pineapple, and 1 cup (130g) of the pecans.
- Pour the wet ingredients into the dry ingredients and fold with a silicone spatula until combined. Batter is thick. Spoon/pour the batter into the prepared Bundt pan.
- Bake for 55–60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
- Once done, remove from the oven and allow to cool for 1 hour in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a serving plate/cake stand. Allow to cool for at least 1 more hour before icing. Cake can still be slightly warm when icing it.
- Make the cream cheese icing: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and 2 Tablespoons (30ml) of warm milk. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely combined and smooth. Stir in cinnamon, if using. Thin out with 1 more Tablespoon of milk, if desired (I usually do). Spoon the icing over the top of the cake, and sprinkle with the remaining toasted pecans.
- Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days. I like to bring it to room temperature before serving.
Notes
- Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Cool completely, cover tightly, and keep it at room temperature until ready to ice and serve. To freeze, cool cake completely, wrap tightly, and freeze for up to 3 months. Thaw overnight at room temperature and bring to room temperature before icing and serving.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | 10- to 12-cup Bundt Cake Pan (I like this one and this one) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack | Electric Mixer (Handheld or Stand)
- Mini Bundt Pan: I don’t recommend using this batter for mini Bundts. The batter is too thick and chunky for the mini size.
- Nuts: Feel free to skip the pecans, or replace them with walnuts. No other changes necessary.
- Oil: This recipe is best with vegetable oil or canola oil. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
- Sour Cream: You can substitute plain Greek yogurt for sour cream, if needed.
- Can I Leave Out the Bananas? Instead of bananas, you can try applesauce and I’m sure shredded carrots would work as well (though I have not tested the carrots). Or you can make this pineapple carrot cake as a Bundt cake. See the recipe Notes in that recipe for making it a Bundt. It will still count as the challenge.
- More Topping Options: Brown butter icing from my peach Bundt cake; homemade whipped cream; brown sugar glaze from my apple Bundt cake; orange glaze from my cranberry orange Bundt cake
Reader Comments and Reviews
This recipe was amazing! Our family was so excited to have this moist, light, and delicious cake!
This was delicious! Thank you for the recipe
I quite like the cake – added about 1/3 of the required sugar and some cinnamon in the frosting (I love that stuff!), but otherwise just did it as is 🙂
Since we just moved, I couldn’t find the correct cake tin (where the hell is my bundt cake tin?!), so I had to supplement with my regular ones, but that doesn’t change the flavour luckily 🙂
I thought this tasted much the same as banana bread but it is a delicious cake. That cream cheese icing takes it to a whole other level!
I got lots of positive comments about this cake’s moistness from family and friends.
This was delicious! Loved the pineapple and banana combination. Toasting the pecans before really enhances their flavor. Family loved it too.
This cake turned out exactly like the cake I used to remember eating in my childhood at Easter gatherings. It was delicious and not overly sweet. Love the combination of nuts and fruit!
Very good cake! I loved that the banana was not overwhelming…
A great recipe for a fruity and light cake that is not overly sweet! I followed the recipe exactly and used canned pineapple, it turned out perfect!
One of the best bundt cake I’ve ever tried! Loved the banana & nuts combo in this cake. I replaced the pecans with some walnuts because I couldn’t find them where I live! Everyone was fighting for the mast piece !
Made this for the first time yesterday and served it at a family celebration, where it was a massive hit! The only thing I didn’t follow exactly from the recipe was that I didn’t notice I was supposed to chop my own pineapple, so I accidentally purchased a can of crushed pineapple…I crossed my fingers and used it anyway. The cake turned out perfectly — moist, delicious, and gorgeous to look at! Having also made Sally’s regular Hummingbird cake recipe (which is also wonderful!) previously, I love that I now have both of these in my rotation — I’ll use this one either when I’m in a time crunch (it’s a little less time consuming than the layer cake version) or for serving to people who are less into sweets or icing. Thanks for another absolute winner, Sally!
I really liked the flavors, my cake just turned out a bit dry on the edges. I may home overbaked it a little, or it’s because my bundt pan has a dark finish. My taste testers didn’t love the pineapple or the pecans, but they’re fussy!
This cake is so moist and so delicious. I will be making it again soon. My family and friends loved it.
This turned out really good! I didn’t have enough banana so I subbed in the extra few g’s with some applesauce and it worked so well.
I cut the sugar down a little to 1 cup of granulated and 1/4 cup of brown sugar. Also used avocado oil. Cake was moist and delicious!!
Super yummy!! I subbed cashew yogurt for sourcream and used glaze from orange bundt cake. Came out delicious!
Tasty! Loved the banana, spices and pineapple combo in this cake. Mine had the chewy edges just like a good banana bread. I had a different bundt cake split in half last week but following Sally’s instructions to brush the oil and wait an hour, this one popped out in one beautiful piece.
I really enjoyed making this baking challenge recipe. The recipe is so easy & the cake turned out beautiful.The banana/pineapple flavors are perfectly balanced.The cake tastes & texture is a lot like a carrot cake.The cream cheese frosting finishes it off perfectly.
Thank you for sharing!
I made this recipe in two small Bundt pans which fit my needs better since there is only two of us and had not frosted it since I will put it in the freezer until Easter. I sampled the other one and it was delightful. I will take it to church this week to share with others.
Thus was very easy to make and so delicious!!
Great recipe! The cake is moist and delicious.
Very yummy! Like a moist banana bread with pineapple and pecans. I added homemade cinnamon extract to the frosting which was nice
This recipe was delicious!!!! And it wasn’t super challenging going to make. I loved how moist the cake was- it was a hit for the whole family.
This hummingbird cake recipe yields a wonderfully moist and not-too-sweet cake. The addition of cinnamon to the cake and a cream cheese frosting is a genius combination which compliments the cake beautifully! Thanks for this recipe, Sally! Will be making this again <3
This recipe turned out fabulous! Baking a bundt cake intimidated me but the instructions were clear and helped me every step of the way. This is the perfect cake for an early spring day when you’re wishing for warmer weather!
I had actually made the layer cake version of this for Easter last year, and i think it’s superior to the bundt cake. Yes, bundt is a bit easier for baking, but the cake/frosting radio is better on the layer cake. I think crushed pineapple would be better. I chopped the pieces at least as finely as Sally did in the recipe but they didn’t mesh well. So still a really delicious hummingbird cake, but didn’t wow me as much as her layer cake which is literally out of this world. So if you’re looking to make one I vote you go the extra effort and make the traditional layer cake.
This was perfect! I loved how fluffy the icing is!
Such a great, tried and true recipe. Not too sweet, perfect morning sweet treat to bring to the office and enjoy with coffee. Thank you Sally for yet another great recipe.
Such a yummy recipe! I didn’t have time to get the sour cream to room temp but it didn’t seem to matter. And I didn’t have to time to cool the cake fully before icing it and it also wasn’t a huge deal. Love the flavors! And not very tricky to make.
Interesting recipe. Very easy to make. Great instructions. Kids loved it!