Hummingbird Bundt Cake Recipe With Cream Cheese Glaze

Why You’ll Love This Hummingbird Bundt Cake

Imagine pulling a warm, moist Hummingbird Bundt Cake from the oven, full of tropical flavors that make any day feel like a celebration. This Hummingbird Bundt Cake recipe brings together simple ingredients for a dessert that’s easy to whip up, even if you’re just starting out in the kitchen. You’ll appreciate how it packs in nutrients from bananas and pineapple while delivering that comforting sweetness we all crave after a long day. Whether you’re baking for a family gathering or a quiet night in, this cake is sure to become a favorite.

One of the best parts is its straightforward prep, which fits into a busy schedule without much fuss. The mix of ripe bananas, juicy pineapple, and toasted pecans creates a balance that’s both healthy and delicious, making it a smart choice for anyone watching their diet. Plus, you can tweak it for different needs, like going gluten-free or vegan, so everyone can enjoy a slice. It’s that kind of flexibility that keeps things exciting in the kitchen.

Key Features and Benefits

• Quick and simple to make, ideal for beginners or those short on time.
• Filled with wholesome elements like fresh fruit for added vitamins.
• Easy to adapt, whether you need a lighter version or something special for guests.
• Its unique taste from spices and fruits makes it stand out at any event.

To learn more about how fruits like pineapple add to your health, check out this guide to pineapple benefits. This Hummingbird Bundt Cake not only tastes great but also brings a bit of that tropical vibe right to your table.

Essential Ingredients for Hummingbird Bundt Cake

Gathering the right ingredients is the first step to creating a perfect Hummingbird Bundt Cake, and this section covers everything you need. Each item plays a key role in building the cake’s moist texture and bold flavors. We’ll focus on the exact measurements to ensure your bake turns out just right every time.

Ingredients List for the Cake

Here’s a complete, structured list of all the ingredients required for the cake portion. Make sure to measure carefully for the best results:

• 1 and 1/4 cups chopped pecans, divided (toast before use)
• 3 cups 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 vegetable oil or canola oil
• 2 tablespoons pineapple juice
• 1/2 cup sour cream, at room temperature (can substitute with plain Greek yogurt)
• 1 and 1/4 cups granulated sugar
• 1/4 cup packed light or dark brown sugar
• 2 teaspoons pure vanilla extract
• 1 cup mashed banana (about 3 medium or 2 large ripe bananas)
• 1 cup finely chopped pineapple, fresh or canned, drained

Ingredients for the Cream Cheese Icing

Don’t forget the icing, which adds a creamy finish. Here’s the full list with precise amounts:

• 4 ounces full-fat cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• 2 3 tablespoons whole milk, slightly warmed
• 1 teaspoon pure vanilla extract
• Optional: A pinch of cinnamon

These ingredients come together to make a cake that’s full of flavor, and remember, toasting those pecans really brings out their taste. For tips on toasting, visit this pecan toasting guide.

How to Prepare the Perfect Hummingbird Bundt Cake: Step-by-Step Guide

Diving into this Hummingbird Bundt Cake recipe feels like a fun adventure in your kitchen, and I’ll walk you through it one step at a time. Start by getting all your ingredients ready so the process goes smoothly. This guide uses the exact directions from our tried-and-true method to help you bake with confidence.

Step-by-Step Directions

1. Toast the 1 and 1/4 cups chopped pecans in a 300°F oven for 7 8 minutes, then let them cool.
2. Preheat the oven to 350°F and grease a 10- to 12-cup Bundt pan.
3. In a bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt.
4. In another bowl, whisk 3 large eggs, 3/4 cup vegetable oil or canola oil, 2 tablespoons pineapple juice, and 1/2 cup sour cream; then add 1 and 1/4 cups granulated sugar, 1/4 cup packed light or dark brown sugar, and 2 teaspoons pure vanilla extract, and whisk again.
5. Fold in 1 cup mashed banana, 1 cup finely chopped pineapple, and 1 cup of the toasted pecans.
6. Combine the wet and dry ingredients until just mixed.
7. Pour the batter into the prepared Bundt pan and bake for 55 60 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
8. Cool the cake in the pan for 1 hour, then invert it onto a serving plate and cool for another hour before adding the icing.
9. For the icing, beat 4 ounces softened full-fat cream cheese and 4 tablespoons softened unsalted butter until smooth. Add 1 cup confectioners’ sugar, 2 3 tablespoons slightly warmed whole milk, and 1 teaspoon pure vanilla extract; beat until combined and smooth. Stir in a pinch of cinnamon if desired.
10. Spoon the icing over the cooled cake and sprinkle with the remaining 1/4 cup toasted pecans.
11. Store the cake covered at room temperature for up to 1 day or refrigerated for up to 5 days; bring to room temperature before serving.

This approach keeps the cake light and fluffy, and it only takes about 4 hours total, including prep and cooling. If you’re looking for more banana-based ideas, try our blueberry banana muffins recipe for a quick twist.

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Dietary Substitutions to Customize Your Hummingbird Bundt Cake

Everyone has different needs, so customizing your Hummingbird Bundt Cake is a great way to make it your own. You can swap ingredients to fit various diets without losing that wonderful taste. Let’s look at some easy changes based on the tips we’ve gathered. Perhaps start with the basics like using Greek yogurt instead of sour cream for a lighter touch.

For protein and main components, consider replacing eggs with flaxseed meal mixed with water or using plant-based oils. When it comes to fruits and spices, options like nutmeg or even mango can add a fresh spin. These tweaks help keep the cake moist and flavorful while meeting your preferences.

Common Swaps

• Replace eggs with flaxseed meal mixed with water or commercial egg replacers to make the cake vegan.
• Use plant-based oils such as coconut or avocado oil instead of vegetable oil.
• Swap traditional cinnamon with nutmeg or pumpkin spice.
• Use applesauce or mashed pear for extra moisture.
• Adjust crushed pineapple with mango for a different fruit flavor.

Mastering Hummingbird Bundt Cake: Advanced Tips and Variations

Once you’re comfortable with the basics, it’s time to level up your Hummingbird Bundt Cake game with some pro tips. Things like letting ingredients sit at room temperature can make a big difference in how the batter mixes. We’ve pulled in advice from our recipe summary to help you get it just right.

Tips for Success

• Toast pecans for enhanced flavor and texture to avoid a dominant banana flavor.
• Use equal amounts of banana, pineapple, and pecans for balance.
• Chop pineapple yourself for better control; both fresh and canned work well.
• This recipe reduces sugar for balanced sweetness, so taste as you go.
• Sour cream lightens the texture; Greek yogurt is a great substitute.

For flavor variations, add toasted pecans or shredded coconut to the batter. Presentation ideas include dusting with powdered sugar or drizzling with syrup. If you enjoy experimenting, our cinnamon bread recipe offers similar warm vibes to inspire you.

How to Store Hummingbird Bundt Cake: Best Practices

After all that baking, keeping your Hummingbird Bundt Cake fresh is key to enjoying it later. Proper storage helps maintain its moist texture and flavors for days. Follow these steps to keep your cake tasting great, whether you’re saving it for tomorrow or freezing for later.

Meal prep tips include cutting the cake into portions for easy access. The cake freezes well, so don’t hesitate to make extras.

FAQs: Frequently Asked Questions About Hummingbird Bundt Cake

Hummingbird Bundt Cake

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🍰 Experience the moist and flavorful Hummingbird Bundt Cake featuring banana, pineapple, and toasted pecans with warm spices for a delightful treat.
🍯 The cream cheese glaze adds a rich, smooth finish that makes this cake perfect for celebrations or any special occasion.

• Total Time: 4 hours
• Yield: 12 servings

Ingredients

– 1 and 1/4 cups chopped pecans, divided (toast before use)

– 3 cups 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 vegetable oil or canola oil

– 2 tablespoons pineapple juice

– 1/2 cup sour cream, at room temperature (can substitute with plain Greek yogurt)

– 1 and 1/4 cups granulated sugar

– 1/4 cup packed light or dark brown sugar

– 2 teaspoons pure vanilla extract

– 1 cup mashed banana (about 3 medium or 2 large ripe bananas)

– 1 cup finely chopped pineapple, fresh or canned, drained

– 4 ounces full-fat cream cheese, softened

– 4 tablespoons unsalted butter, softened

– 1 cup confectioners’ sugar

– 2 3 tablespoons whole milk, slightly warmed

– 1 teaspoon pure vanilla extract

– Optional: A pinch of cinnamon

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Instructions

1-Toast the 1 and 1/4 cups chopped pecans in a 300°F oven for 7 8 minutes, then let them cool.

2-Preheat the oven to 350°F and grease a 10- to 12-cup Bundt pan.

3-In a bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt.

4-In another bowl, whisk 3 large eggs, 3/4 cup vegetable oil or canola oil, 2 tablespoons pineapple juice, and 1/2 cup sour cream; then add 1 and 1/4 cups granulated sugar, 1/4 cup packed light or dark brown sugar, and 2 teaspoons pure vanilla extract, and whisk again.

5-Fold in 1 cup mashed banana, 1 cup finely chopped pineapple, and 1 cup of the toasted pecans.

6-Combine the wet and dry ingredients until just mixed.

7-Pour the batter into the prepared Bundt pan and bake for 55 60 minutes, or until a toothpick inserted comes out clean or with a few crumbs.

8-Cool the cake in the pan for 1 hour, then invert it onto a serving plate and cool for another hour before adding the icing.

9-For the icing, beat 4 ounces softened full-fat cream cheese and 4 tablespoons softened unsalted butter until smooth. Add 1 cup confectioners’ sugar, 2 3 tablespoons slightly warmed whole milk, and 1 teaspoon pure vanilla extract; beat until combined and smooth. Stir in a pinch of cinnamon if desired.

10-Spoon the icing over the cooled cake and sprinkle with the remaining 1/4 cup toasted pecans.

11-Store the cake covered at room temperature for up to 1 day or refrigerated for up to 5 days; bring to room temperature before serving.

Last Step:

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Notes

🌰 Toast pecans to enhance their flavor and crunchy texture.
🍌 Use balanced amounts of banana, pineapple, and pecans to avoid overpowering flavors.
🍍 Chop pineapple fresh for best texture, or use quality canned drained well.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cooling Time: 3 hours
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 1 slice