Hummingbird Bundt Cake with Cream Cheese Icing Recipe

If you are searching for the perfect blend of moist, fragrant, and downright irresistible dessert, this Hummingbird Bundt Cake with Cream Cheese Icing Recipe is going to steal your heart. It’s bursting with warm spices, lush bananas, and juicy pineapple, creating a tropical twist that’s nestled inside a golden, tender Bundt cake. What really sets this cake apart is the luscious cream cheese icing that crowns it, adding a smooth tangy sweetness that complements every bite. Whether you’re baking for a special occasion or simply craving a slice of comfort, this cake promises to be your go-to treat that friends and family will rave about.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this cake lies in its simple yet thoughtfully chosen ingredients, each one playing a crucial role in delivering texture, flavor, and that classic moist crumb we adore. From the toasted pecans that add a fragrant crunch to the combination of bananas and pineapple that keep the cake irresistibly tender and sweet, every component is essential.

• Chopped pecans: Toasted pecans bring a fragrant crunch that enhances texture wonderfully.
• All-purpose flour: The sturdy base that holds all your delicious flavors together in a tender crumb.
• Baking soda and baking powder: Essential leavening agents that help the cake rise beautifully light and fluffy.
• Ground cinnamon and allspice: Warm spices that deliver nostalgic depth and aromatic warmth.
• Salt: Balances sweetness and brightens the overall flavor of the cake.
• Large eggs: Provide structure and richness while binding the ingredients perfectly.
• Vegetable oil: Keeps the cake incredibly moist without weighing it down.
• Pineapple juice: Adds a lovely tropical tang and moisture to the batter.
• Sour cream: Adds moisture and a slight tang that enhances the cake’s richness.
• Granulated sugar and brown sugar: Both contribute sweetness and a touch of caramel depth.
• Pure vanilla extract: Infuses the cake with a warm, aromatic sweetness.
• Mashed ripe bananas: Naturally sweet and moist, these are the star fruit component.
• Finely chopped pineapple: Juicy bursts of tropical flavor that keep every bite exciting.
• Cream cheese: For the icing, delivering that signature tang and creamy texture.
• Unsalted butter: Adds richness and smoothness to the cream cheese frosting.
• Confectioners’ sugar: Sweetens the icing while keeping it silky smooth.
• Whole milk: Used to adjust icing consistency for the perfect drizzle.
• Optional cinnamon: A pinch to sprinkle into the icing for extra spice warmth.

How to Make Hummingbird Bundt Cake with Cream Cheese Icing Recipe

Step 1: Toast the Pecans

Preheat your oven to 300°F (149°C) and line a baking sheet with parchment paper. Spread the pecans evenly and let them toast for 7–8 minutes until fragrant and golden. Toasting nuts before adding them to your batter amplifies their flavor and crunch, making every bite more delightful. Set them aside to cool.

Step 2: Prepare the Bundt Pan and Dry Ingredients

Increase the oven temperature to 350°F (177°C). Grease your 10- to 12-cup Bundt pan thoroughly to ensure the cake releases easily once baked. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly combined. This dry mix forms the spiced foundation for the cake’s warm flavor profile.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the eggs, oil, pineapple juice, and sour cream until smooth. Then add the granulated sugar, brown sugar, and vanilla extract, mixing well to incorporate all the sweetness and aroma. Finally, fold in the mashed bananas, finely chopped pineapple, and one cup of the toasted pecans. This fruity, moist mixture is what makes the Hummingbird Bundt Cake with Cream Cheese Icing Recipe so special.

Step 4: Combine and Bake

Gently fold the wet ingredients into the dry mixture using a silicone spatula, being careful not to overmix. The batter should be thick and luscious. Pour it evenly into the Bundt pan and bake for 55 to 60 minutes. You’ll know it’s ready when a toothpick inserted comes out mostly clean with a few moist crumbs clinging to it. Once baked, allow the cake to cool in the pan for an hour on a wire rack before inverting it onto your cake stand.

Step 5: Make the Cream Cheese Icing

Using an electric mixer, beat the softened cream cheese and butter on medium-high speed until perfectly smooth, about 2 minutes. Slowly add the confectioners’ sugar, vanilla extract, and warm milk. Mix on low, then increase speed to high and beat until luscious and silky. Add the pinch of cinnamon if you like a hint of spice in your icing. Adjust the consistency with extra milk if needed. Now, spoon this dreamy icing over the top of the Bundt cake and sprinkle the remaining toasted pecans for an inviting finish.

How to Serve Hummingbird Bundt Cake with Cream Cheese Icing Recipe

Garnishes

To elevate your cake presentation, consider adding a few extra toasted pecans on top or a light dusting of cinnamon for a rustic charm. Fresh mint leaves or thinly sliced banana can also add a pop of color and freshness.

Side Dishes

This cake pairs beautifully with a cup of hot coffee or a creamy latte. For a refreshing contrast, serve alongside a simple fresh fruit salad featuring tropical fruits like mango and kiwi. A scoop of vanilla ice cream on the side also never hurts!

Creative Ways to Present

For a crowd-pleaser, slice the Bundt cake and serve on individual dessert plates with a drizzle of caramel or a dollop of whipped cream. You can also layer slices with fresh pineapple and banana for a build-your-own dessert experience. No matter how you serve it, this cake’s charming look and incredible flavor will steal the spotlight.

Make Ahead and Storage

Storing Leftovers

To keep your Hummingbird Bundt Cake with Cream Cheese Icing Recipe at its best, store leftovers covered tightly at room temperature for up to 1 day. For longer freshness, refrigerate for up to 5 days, bringing it back to room temperature before serving to enjoy the full flavor and texture.

Freezing

This cake freezes well when wrapped tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and then bring it to room temperature. You can also freeze the cake without icing and frost it fresh after thawing for best texture.

Reheating

While you can enjoy this cake at room temperature, if you prefer it slightly warm, gently reheat individual slices in the microwave for 10-15 seconds. This will enhance the flavors and soften the cream cheese icing just a bit without melting it completely.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple should be finely chopped and drained well to avoid excess moisture. It adds a bright, fresh flavor that complements the cake beautifully in this Hummingbird Bundt Cake with Cream Cheese Icing Recipe.

Can I substitute the vegetable oil?

Yes, you can use canola oil or even melted coconut oil (for a subtle tropical twist). Just ensure it’s not too strongly flavored so it doesn’t overpower the delicate balance of the cake.

How ripe should the bananas be?

The bananas should be very ripe with a few brown spots. This natural sweetness and softness contribute to the cake’s moist, tender crumb perfectly.

Can this cake be made gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, but results may vary slightly in texture. Be sure to use a blend that includes xanthan gum or another binder for the best structure.

What’s the best way to get the icing smooth and creamy?

Make sure both the cream cheese and butter are softened to room temperature before mixing. Beat them well to eliminate lumps, then slowly add the sugar and milk for a silky smooth cream cheese icing that’s perfect for this Hummingbird Bundt Cake with Cream Cheese Icing Recipe.

Final Thoughts

There’s something truly special about the Hummingbird Bundt Cake with Cream Cheese Icing Recipe that makes it a keeper in any baker’s repertoire. The combination of tropical fruits, warming spices, crunchy pecans, and that luscious cream cheese frosting is simply irresistible. Once you try baking this, it will quickly become one of your favorite cakes to share with loved ones or enjoy with a quiet cup of tea. I can’t wait for you to give it a whirl and experience all the joy in every forkful!

Hummingbird Bundt Cake with Cream Cheese Icing Recipe

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This Hummingbird Bundt Cake is a moist, flavorful dessert packed with bananas, pineapple, and pecans, finished with a rich cream cheese icing. Toasting the pecans enhances their nutty flavor, and the warm spices like cinnamon and allspice provide a warm, comforting aroma. Perfect for special occasions or a decadent everyday treat, this cake delivers a perfect balance of fruitiness, nuttiness, and sweetness.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 4 hours 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

For the Cake

• 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)

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

1. Toast the pecans: Preheat the oven to 300°F (149°C). Spread the chopped pecans evenly on a parchment-lined or silicone baking mat-covered large baking sheet. Toast in the oven for 7–8 minutes, then remove and allow to cool for 10–15 minutes. This brings out their flavor and crunch.
2. Prepare the Bundt pan: Increase the oven temperature to 350°F (177°C). Grease a 10- to 12-cup Bundt pan thoroughly and set it aside to be ready for the batter.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, allspice, and salt until fully combined and aerated. Set this mixture aside.
4. Mix wet ingredients: In a medium bowl, whisk the eggs, vegetable oil, pineapple juice, and sour cream together until smooth. Add the granulated sugar, brown sugar, and vanilla extract, whisking until fully incorporated. Fold in the mashed bananas, chopped pineapple, and 1 cup (130g) of the cooled toasted pecans.
5. Combine dry and wet ingredients: Pour the wet ingredient mixture into the dry ingredients. Using a silicone spatula, gently fold the batter until just combined—avoid overmixing. The batter will be thick.
6. Pour and bake: Transfer the batter into the prepared Bundt pan, smoothing the top as needed. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs attached.
7. Cool the cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 1 hour. Then invert the Bundt pan onto a serving plate or cake stand to release the cake. Allow the cake to cool for at least another hour before icing. The cake may still be slightly warm when you apply the icing.
8. Prepare the cream cheese icing: In a large bowl, beat the softened cream cheese and butter together on medium-high speed with a mixer until smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons of warmed milk. Beat on low speed initially, then increase to high for 2 minutes until smooth and well combined. Stir in a pinch of cinnamon if desired. If the icing is too thick, thin it with an additional tablespoon of warm milk.
9. Ice the cake and garnish: Spoon or spread the cream cheese icing evenly over the top of the cooled Bundt cake. Sprinkle the remaining toasted pecans over the icing for added texture and decoration.
10. Storage: Cover any leftover cake tightly. Store at room temperature for up to 1 day or refrigerate for up to 5 days. For best flavor and texture, bring refrigerated cake to room temperature before serving.

Notes

• Ensure bananas are very ripe for maximum sweetness and moisture.
• Drain canned pineapple well to prevent excess moisture in the cake.
• Use room temperature eggs, sour cream, cream cheese, and butter for best mixing and texture results.
• To toast pecans perfectly, watch closely after 7 minutes as they can burn quickly.
• Optional cinnamon in the icing adds a nice warm spice note but can be omitted if preferred.
• The cake can be made a day ahead; store chilled and bring to room temperature before icing and serving.