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
My neighbor shared her humminbird cake from a 70’s cook book called , Taste of Texas.It was delicious. This sadly is not the same flavor profile and tastes much more like expensive banana bread. I will continue the search for a more authentic Hummingbird cake–Bundt style. For me, this isn’t it.
Made this just now, lovely texture and tastes delicious!
This recipe is way too dense and stodgy and comes out undercooked just like your other Hummingbird Cake recipe.
Hi Dawn, thank you for the feedback. I wonder if the cake needed more time in the oven?
How do you make cake flour. Is plain or self-raising flour the same I live in england
Hi Sandy, here is our DIY cake flour mix. Be sure to use all-purpose (or plain) flour, as self-raising flour has leavening ingredients and is not ideal for our recipes.
I’m hesitant to let the Humming Bird bundt cake cool in the pan. I usually turn Bundt cakes out at 15 minutes out of the oven. If I let it cool completely IN the pan, will it really come out?
Hi Sandra, that’s what works for us!
The recipe and all the explaining sound fantastic. Thank you
Looking forward to baking this cake on the weekend, but a question on timing – you recommend 1 hour cool/wait before inverting for removal. Many other Bundt recipes suggest 10-20 minutes cooling time, and I’ve seen other Bundt cakes on your site with 2 hour cooling times. Since this is for a family dinner party, I want to have best chance of clean removal from pan as possible, and am a little surprised at the variation in cooling time. How important a factor is it in getting a whole cake out of the pan? Thank you for any insights!
Hi Desiree, we found 1 hour to be just right for this cake. Hope the cake is a hit!
My coworkers devoured it. It was so delicious. My coworkers devoured this cake. Followed the recipe exactly and I was so proud to say I made it.
My son in law is allergic to tree nuts. How do you think it would turn out if just eliminated?
Hi Kathy, you can leave the nuts out!
This was such a delicious recipe! I’ve wanted to try a hummingbird cake for a while but didn’t want to make a layer cake so this was perfect. I want to make it in a 9×13 pan next so would you recommend using this recipe or your layer cake one for best results? Thanks as always for outstanding recipes and tutorials!
Hi Mary, we’d recommend following our Hummingbird Layer Cake recipe instead. There is too much batter for a 9×13 pan, but a 12×17 sheet pan would be perfect. Bake for about 20-25 minutes, keep a close eye to not over-bake. Or, you can use a 9×13 pan, filling halfway, and then use the leftover batter for a few cupcakes on the side. We’re unsure of the exact bake time for a 9×13, so keep a close eye on it and use a toothpick to test for doneness. Cupcake directions can be found in the recipe notes for the hummingbird layer cake.
Hi! Is there any way to incorporate a half cup of coconut flakes? Could this be used as a substitute for the nuts?
Hi Liel, we haven’t tested it, but it should be just fine to add 1/2 cup of sweetened shredded coconut flakes to the batter. Let us know if you try it!
I was curious about the lack of coconut because I thought hummingbird cakes traditionally have coconut in them.
Thank you so much for this delicious recipe. I didn’t enter the competition as I made it into a sheet cake. Baked for 35 mins.
It turned out perfectly, as all of your recipes do!!
This recipe is just beautiful and I am sure great. I made the angel food cupcakes this time. I have made many carrot and hummingbird cakes so I tried the other. I know there is software that picks the winner. Do they have to be picture perfect? What is the criteria. They are all beautiful. Do I need to take better pictures?
Hi Sherry, this is a great question. The application we use to collect all of the wonderful entries randomly selects the winner. When the campaign is over, the winner is selected at random. It has nothing to do with the photo, timing, or other factors. The chances of winning depend on the # of entries we receive. I have more information in the FAQ section on the Sally’s Baking Challenge page. 🙂
Another fantastic recipe. My first Bundt cake, and it even came out of the tin perfectly. Everyone loved it. Not too sweet, and totally yummy.
Really great recipe. The cake was SO moist! Bake time was perfect with convection oven. I liked how it’s mentioned you can adjust the size of the pineapple to your preference. I think I would have enjoyed some coconut in this cake! I did not choose an icing for this as we did ice cream, but the option for the brown butter glaze sounded like it would fit really well.
I was very pleased with this recipe. It produced a really yummy cake and it wasn’t too sweet! I don’t mind sweet desserts but this was a nice change to more sugary treats. I loved using the Bundt pan too since it’s less pans to clean! My husband said it reminded him a bit of banana bread, and I could see what he meant but it wasn’t a super strong banana only flavor. Overall, very good and I’d make it again!
Recipe was easy to follow and cake was delicious. It’s like a very fancy banana bread!
This cake was very easy to prepare, and still moist even though I over baked by a couple of minutes (definitely recommend to start checking at 50 minutes!). Nice banana and pecan flavour.
This was so good and not too difficult. I already had most of the ingredients to make it. Delicious!!!
Solid cake. Easy to make and tasty. Love the cinnamon in the frosting.
This is a great recipe for family Easter dinner. Love the pineapple and pecans!
The cake was moist and delicious. It came out of the bundt pan perfectly.
Yummy!
We enjoyed this recipe for our family Easter celebration! Great family feedback and fun to make!
My husband and I loved this recipe. The cake was moist and delicious. Definitely will be making this again.
So unexpected! Such a great cake for a brunch of with tea or coffee. Fairly easy to make as well.
This recipe was really good. I wanted more pineapple flavor, but I think that was more just preference. My spouse loved it.
I loved the way the finished cake looked and it was easy to make. The taste was great, but I gave it four stars because it was a bit dense for a dessert cake. I think it would be a great addition to any brunch! It was more of a banana bread texture than a moist cake.
Overall, this recipe was easy and yummy. I think I would add a bit more Cinnamon. Mine took about 63 minutes but was still very moist.
Well, mine doesn’t look as good as yours but I will keep on trying. Pretty simple recipe but I think we needed a breather after last month. LOL. As always, looking forward to the next challenge!