Best Hummingbird Bundt Cake Recipe

Hummingbird cake is a Southern classic for a reason – it’s just that good. But I used to think it just meant this huge, layered affair, something you’d make for a big family gathering.

But life’s busy, right? One day, I stumbled across this bundt cake version, and honestly, it changed the game. The same amazing flavors, but in a manageable, everyday format. Stick with me, and I’ll walk you through this homemade Hummingbird Bundt Cake recipe step by step.

Why You’ll Love This Easy Hummingbird Bundt Cake Recipe

I can’t say enough good things about this cake:

• The bundt pan bakes the cake into a gorgeous shape that’s perfect for any get-together, from casual potlucks to fancy celebrations. I’ve even used it for wedding dessert tables – it always gets compliments!
• The blend of banana, pineapple, and pecans gives this cake a unique tropical twist. It’s a refreshing change from the usual chocolate or vanilla.
• This recipe comes with a healthy dose of Southern history, and baking it somehow feels like connecting to a comforting tradition. It’s the kind of cake that makes you want to sit on a porch swing with a glass of iced tea.

3 Simple Steps to Make Hummingbird Bundt Cakes

Ingredients

I’ve tweaked and tested this basic recipe over time, so the ingredients below are pretty foolproof.

For the cake itself:

• Pecans: Toast these beforehand – it adds a depth of flavor that’s totally worth it. I use this trick for carrot cake, too.
• All-Purpose Flour: The base
• Baking Powder and Baking Soda: They make the cake rise beautifully. 
• Ground Cinnamon and Allspice: I personally love the combination of cinnamon and allspice. They add warmth that complements the
• Granulated Sugar and Brown Sugar: Combined with brown sugar, this provides the right level of sweetness and moisture.
• Salt: Just a pinch to balance out all that sweetness and enhance the other flavors.
• Sour Cream: It keeps the cake from getting too dense and makes the texture lighter and more pleasant. I started adding this later on in my testing, and it made a noticeable improvement.
• Vegetable Oil: A neutral oil like vegetable or canola adds moisture without overpowering the fruit flavors.
• Pure Vanilla Extract: A classic flavor enhancer that adds a touch of warmth. Never skip the vanilla!
• Pineapple Juice: This adds a boost of pineapple flavor and helps keep the cake moist.
• Large Eggs (3, room temperature): These bind the ingredients together and create structure. Bringing them to room temperature first helps them mix in more evenly.
• Mashed Banana: Use those really ripe, spotty bananas for the best flavor. You can also use frozen and thawed bananas if that’s what you have.
• Finely Chopped Pineapple (fresh or canned): I like using chopped pineapple rather than crushed so I can control the size of the pieces. 
• Pineapple Extract: A few teaspoons of extract make the pineapple flavor stand out without being overwhelming.

You’ll also need these for the cream cheese icing: full-fat brick-style cream cheese, unsalted butter, confectioners’ sugar, whole milk, pure vanilla extract, and ground cinnamon.

Instructions

Step 1. Toast the Pecans

Heat up your oven to 300°F (around 149°C). At the same time, prep a large baking sheet—parchment paper or a silicone baking mat works great. Spread those chopped pecans out in a single layer so they toast evenly.

Pop the pecans in the oven for 7–8 minutes, keeping an eye on them so they don’t burn. You’ll know they’re ready when they’re fragrant and lightly browned.

Take them out and let them cool while you move on to the next steps. I find they cool down faster if I transfer them to a cool plate.

Make the Cake

Crank up your oven to 350°F or 177°C. Grab your bundt pan—a 10- to 12-cup one is perfect—and give it a good greasing.  I’ve found that using baking spray with flour helps. Set the pan aside for now.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, allspice, and cinnamon. A good whisk helps everything blend evenly. Set this dry mix aside.

Grab another bowl – a medium one this time – and whisk together the eggs, oil, pineapple juice, and sour cream.

Once those are combined, add in both sugars (granulated and brown) and the vanilla extract. Whisk it all together until it’s nice and smooth.

Now, gently fold in the banana, pineapple, and most of the toasted pecans (save some for decorating). I like to use a silicone spatula for folding.

Carefully pour the wet ingredients into the dry ingredients and gently fold them until combined. Don’t overmix—a few lumps are okay. The batter will be pretty thick, which is exactly what you want.

Spoon or pour the batter into your prepared bundt pan, spreading it evenly. Bake for an hour. Poke the center with a toothpick; if it comes out mostly clean, you’re all set.

When it’s finished baking, take the cake out of the oven and let it cool in the pan on a wire rack for about an hour. This helps it firm up.

Then, carefully invert it onto a serving plate or cake stand and let it cool completely for at least another hour. It’s fine if it is a little warm while you’re frosting it. 

Make the Cream Cheese Icing

In a large bowl, beat the cream cheese and butter together until smooth and creamy. I use my stand mixer for this, but a hand mixer works just as well.

Stir in the vanilla, sugar, and most of the milk (2 tablespoons – I like to warm the milk up a tad first). Beat on low speed first to incorporate the sugar, then crank it up to high speed for a couple of minutes until everything is light and fluffy.

You can add a dash of cinnamon for an extra warm spice flavor; it’s optional but delicious. If the icing is too thick, add another tablespoon of milk. I usually do this because I like a more drizzle-able consistency.

Once the cake is completely cool, spoon or drizzle the icing over the top and sprinkle with the remaining toasted pecans.

Some Notes on Making Hummingbird Bundt Cakes

Serving

Wrap it up tightly and keep it at room temperature for about a day. For longer storage, pop it in the fridge for up to five days. I always prefer it at room temperature, though, so I usually take it out of the fridge a bit before serving.

Making Ahead

Bake it a day in advance, let it cool completely, and then wrap it tightly and store it at room temperature.

If you want to freeze it, that works too! Just make sure it’s completely cool before wrapping and freezing – it’ll keep for up to three months. When you’re ready to enjoy it, thaw it overnight at room temperature and then let it sit out a bit before icing.

Ingredients & Substitutions

I’ve found that canola or vegetable oil works best in this recipe. You can use melted coconut oil, but it can be a bit tricky.

Make sure all your ingredients are at room temperature and work quickly because the coconut oil will start to solidify as it cools, which can make your batter too dense.

If you don’t have sour cream, plain Greek yogurt is a good substitute. And if you’re not a fan of pecans, you can easily omit them or use walnuts instead – no other changes needed.

Pan Size

I wouldn’t recommend using this recipe for mini bundt pans. The batter is pretty thick and chunky, and it just doesn’t bake well in the smaller size. Stick to a standard bundt pan for best results.

Frequently Asked Questions

Why Is It Called Hummingbird Cake?

The most popular theory is that the cake started out in Jamaica, where it’s named after their national bird. It really took off in the US after Southern Living magazine shared a recipe in the late 70s. Now, it’s pretty much a Southern staple.

Can I Skip the Bananas?

Sure thing. Applesauce works as a good swap, and I’d bet shredded carrots would do the trick, too, although I haven’t tried that myself.

You could also check out my pineapple carrot cake recipe and bake it in a Bundt pan. I’ve got notes on how to do just that in that recipe.

What Other Toppings Can I Use?

My brown butter icing is delicious, while homemade whipped cream is always a winner. Or try the caramel buttercream.

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Now go on, get baking! Can’t wait to hear how this recipe for Hummingbird Bundt Cake turns out for you.