Hummingbird Bundt Cake

Why You’ll Love This Recipe

This cake is a celebration of flavors and textures. The combination of ripe bananas, crushed pineapple, and toasted pecans creates a moist, flavorful base, while the warm spices of cinnamon and allspice add depth. The cream cheese icing, infused with a hint of cinnamon, provides a sweet and tangy finish. Perfect for gatherings, brunches, or as a special treat, this cake is sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 and ¼ cups (160g) chopped pecans, divided

• 3 cups (375g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 and ½ teaspoons ground cinnamon

• ½ teaspoon allspice

• ½ teaspoon salt

• 3 large eggs, at room temperature

• ¾ cup (180ml) vegetable oil

• 2 tablespoons (30ml) pineapple juice

• ½ cup (120g) sour cream, at room temperature

• 1 and ¼ cups (250g) granulated sugar

• ¼ 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)

For the 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

Directions

1. 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.

2. Prepare the Bundt Pan: Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.

3. Mix Dry Ingredients: In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.

4. Mix Wet Ingredients: 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.

5. Combine Wet and Dry Ingredients: Fold in the mashed banana, chopped pineapple, and 1 cup (130g) of the toasted pecans.

6. Bake the Cake: 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.

7. Cool the Cake: 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.

8. Prepare 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.

9. Ice the Cake: Spoon the icing over the cooled cake, allowing it to drip down the sides.

10. Garnish and Serve: Sprinkle the remaining toasted pecans over the top before serving.

Servings and Timing

• Servings: 12

• Prep Time: 15 minutes

• Cook Time: 55–60 minutes

• Cooling Time: 2 hours

• Total Time: Approximately 3 hours 15 minutes

Variations

• Vegan Version: Substitute eggs with flax eggs and use plant-based sour cream and butter.

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.

• Nut-Free: Omit the pecans and substitute with sunflower seeds for crunch.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: To enjoy warm slices, microwave individual pieces for 15–20 seconds.

FAQs

1. Can I make this cake ahead of time?

Yes, you can prepare the cake a day ahead and store it in an airtight container at room temperature or in the fridge.

2. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean with just a few moist crumbs, it’s ready.

3. Can I use a different type of nut in the cake?

Yes, you can substitute pecans with walnuts or macadamia nuts for a different flavor.

4. How can I make this cake without sour cream?

You can substitute sour cream with plain yogurt or buttermilk.

5. Can I use frozen pineapple?

Yes, just be sure to thaw and drain the pineapple before adding it to the cake batter.

6. Can I skip toasting the pecans?

Toasting the pecans enhances their flavor, but if you’re short on time, you can skip this step.

7. Can I make this cake into cupcakes?

Yes, divide the batter among muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean.

8. How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 5 days.

9. Can I make this cake without icing?

You can make the cake without the icing, but it will be less sweet. You can also sprinkle powdered sugar on top.

10. Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Thaw it in the refrigerator overnight before serving.

Conclusion

This Hummingbird Bundt Cake is a tropical delight that combines a moist, spiced cake with a creamy, cinnamon-infused icing. Whether you're serving it at a party or enjoying it as an afternoon treat, this cake is sure to become a favorite.