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Hummingbird Bundt Cake with Cream Cheese Icing Recipe

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4.1 from 6 reviews

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.

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.

Find it online: https://bitezly.com/hummingbird-bundt-cake-with-cream-cheese-icing-recipe/