Go Back
–+ servings
Hummingbird Bundt Cake complete

Hummingbird Bundt Cake

A moist and flavorful Hummingbird Bundt Cake recipe bursting with banana, pineapple, and pecans, topped with a tangy cream cheese frosting.
No ratings yet
Print Recipe Pin
Course: Cake
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Servings: 12
Calories: 590kcal
Author: Brenda Maher

Ingredients

Cake:

  • 1 ¼ cups chopped pecans
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ⅓ tsp ground cinnamon
  • ⅔ tsp allspice
  • ¼ cup packed light or dark brown sugar
  • 1 ¼ cups granulated sugar
  • ½ tsp salt
  • ½ cup sour cream (room temperature)
  • ¾ cup vegetable oil
  • 1 ⅔ tsp pure vanilla extract
  • 2 tbsp pineapple juice
  • 3 large eggs (room temperature)
  • 1 cup mashed banana
  • 1 cup pineapple (finely chopped, fresh or canned, drained)
  • 2 tsp pineapple extract (optional)

Cream Cheese Frosting:

  • 4 oz softened full-fat brick-style cream cheese
  • ¼ cup softened unsalted butter
  • 1 cup confectioners' sugar
  • 3 tbsp slightly warmed whole milk
  • 1 tsp pure vanilla extract
  • pinch ground cinnamon (optional)

Instructions

  • Set your oven to 300°F or 149°C). Line a baking sheet with parchment paper.
  • Spread pecans on a baking sheet and toast for 7–8 minutes, until fragrant and lightly browned. Cool completely.
  • Increase the oven's temperature to 350°F (around 177°C). Grease and flour a 10- to 12-cup bundt pan.
  • In a bowl, combine the flour, baking powder, baking soda, salt, allspice, and cinnamon, giving it a good whisk.
  • Whisk together eggs, oil, pineapple juice, and sour cream. Add sugars and vanilla; whisk them until smooth. Fold in banana, pineapple, and most pecans.
  • Gently fold wet ingredients into dry ingredients until just combined.
  • Add the batter to the pan. Bake for 1 hour or until a toothpick inserted in the middle comes out clean or with just a little moisture.
  • Cool in pan for 1 hour. Invert onto a wire rack and cool completely.
  • Beat butter and cream cheese until smooth. Gradually add vanilla, sugar, and 2 tablespoons milk; beat until light and fluffy. Add cinnamon (optional). Add more milk if needed.
  • Once the cake is cool, frost it with icing and sprinkle with the remaining pecans.

Notes

  • Store tightly wrapped at room temperature (1 day) or in the refrigerator (up to 5 days).
  • Bake 1 day ahead, cool completely, wrap tightly, and store at room temperature. Freeze (unfrosted) for up to 3 months; thaw overnight before frosting.
  • Use canola, vegetable, or melted coconut oil (work quickly). Substitute plain Greek yogurt for sour cream. Omit or substitute walnuts for pecans.
  • Use a standard 10- to 12-cup bundt pan. Do not use mini bundt pans.

Nutrition

Calories: 590kcal | Carbohydrates: 66.95g | Protein: 7.2g | Fat: 34.16g | Saturated Fat: 8.51g | Cholesterol: 72.25mg | Sodium: 258.79mg | Potassium: 206.2mg | Fiber: 2.81g | Sugar: 39.03g | Calcium: 77.43mg | Iron: 2.24mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!