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Hummingbird Bundt Cake

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This Hummingbird Bundt Cake is a moist, tropical treat with the delightful flavors of banana, pineapple, and toasted pecans. Topped with a creamy cinnamon-spiced cream cheese icing, it’s a perfect dessert for any occasion. A Bundt cake version of the classic Southern hummingbird cake, it combines warm spices and tropical sweetness in every bite. Ideal for brunches, gatherings, or a special dessert.

Ingredients

For the Cake:

1 and 1/4 cups (160g) chopped pecans, divided

3 cups (375g) all-purpose flour

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

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)

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

Instructions

  • Toast the Pecans:
    Preheat the oven to 300°F (149°C). Spread the chopped pecans on a baking sheet and toast for 7–8 minutes. Allow them to cool for 10–15 minutes.

  • Prepare the Bundt Pan:
    Turn the oven temperature to 350°F (177°C). Grease a 10- to 12-cup Bundt pan.

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

  • Mix Wet Ingredients:
    In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together. Add the granulated sugar, brown sugar, and vanilla extract, then whisk until well combined.

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

  • Bake the Cake:
    Pour the batter into the prepared Bundt pan and bake for 55–60 minutes or until a toothpick comes out clean with just a few moist crumbs.

  • Cool the Cake:
    Let the cake cool for 1 hour in the pan, then invert it onto a cake stand or serving plate. Let it cool for an additional hour before icing.

  • Prepare the Cream Cheese Icing:
    Beat the softened cream cheese and butter on medium-high speed until smooth. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons of warm milk. Beat until smooth and creamy. If desired, add a pinch of cinnamon.

  • Ice the Cake:
    Spoon the icing over the cooled cake, allowing it to drip down the sides. Garnish with the remaining toasted pecans.

Notes

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

  • For a vegan version, substitute eggs with flax eggs and use plant-based sour cream and butter.

  • For a gluten-free option, use a 1:1 gluten-free flour blend.

  • The cake can be made in advance and stored in an airtight container for up to 5 days.

Find it online: https://recipesbyjanet.com/hummingbird-bundt-cake/