Hummingbird Bundt Cake

Published on: December 20, 2025

Delicious Hummingbird Bundt Cake with tropical flavors of banana and pineapple.

Hummingbird Bundt Cake — a tender, sun-kissed loaf swirled with mashed bananas, juicy pineapple, and toasted pecans. Imagine a golden crust that cracks slightly when sliced, revealing a moist, warmly spiced crumb that smells of cinnamon and vanilla. This cake is special because it celebrates peak-season produce with pantry-friendly staples, is wonderfully easy to pull together, and makes sensible use of ripe bananas — try repurposing them like in this simple banana pancakes recipe for breakfast if you have extras.

Table of Contents

Why You’ll Love This Recipe

This Hummingbird Bundt Cake is perfect for weekend brunches, holiday dessert tables, or a cozy weeknight treat when you want something comforting but a little festive. It’s versatile — double it for a crowd or make a mini version for lunchbox treats — and the combination of banana, pineapple, and pecans offers sweet, tangy, and nutty notes in every bite. The method is straightforward and forgiving, so even busy cooks will appreciate how quickly it comes together and how reliably it yields a gorgeously moist cake with a crackly exterior.

Seasonal Ingredients Spotlight

This cake shines when you use peak-season fruit and freshly toasted nuts. Ripe bananas lend a sweet, caramel-like aroma and silky texture; look for bananas with a few brown spots for maximum flavor. Fresh pineapple (or well-drained canned if out of season) adds bright acidity and juicy flecks that cut through the cake’s sweetness, creating a lively balance. Toasted pecans contribute a buttery crunch and warm, nutty perfume that complements the cinnamon-scented batter. If blueberries are abundant where you are, try other morning treats for the same season like this blueberry breakfast cake for variety.

What You’ll Need

2 ripe bananas, mashed — use very ripe for best sweetness and soft, velvety texture.
1 cup crushed pineapple, drained — adds tangy moisture; fresh if possible.
1/2 cup toasted pecans, chopped — toasting deepens the nutty aroma and crunch.
2 cups all-purpose flour — for structure; substitute 1:1 gluten-free flour if needed.
1 cup granulated sugar — for sweetness and tender crumb.
1/2 cup brown sugar — adds molasses notes and moisture.
1 tsp baking soda — leavening for a light lift.
1/2 tsp salt — balances sweetness.
1 tsp ground cinnamon — warm, fragrant spice.
1/2 cup vegetable oil — keeps the cake moist; swap with neutral oil or melted coconut oil.
4 large eggs — provide structure and richness; for vegan, use flax eggs and more leavening.
1 tsp vanilla extract — rounds flavors.

For the glaze:

8 oz cream cheese, softened — tangy, creamy coating.
1/4 cup butter, softened — adds silkiness.
2 cups powdered sugar — for sweet, smooth glaze.
1 tsp vanilla extract — aroma booster.
Extra pecans for topping.

Substitutions & sensory notes: using brown butter instead of plain oil adds toasted, toffee notes; swap pecans for walnuts for earthier flavor. For dairy-free glaze, use vegan cream cheese and plant-based butter — expect a slightly different tang and creaminess.

How to Make This Recipe

Preheat & Prepare Pan — Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan. The pan should be well-greased so the cake releases easily and the exterior browns evenly.
Combine Fruit & Nuts — In a large bowl, combine the mashed bananas, crushed pineapple, and chopped pecans. The mixture should be wet and chunky; the pineapple adds bright, juicy pockets.
Mix Dry Ingredients — In another bowl, mix the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon. Whisking these together helps distribute the leavening and spice so the cake rises uniformly.
Whisk Wet Ingredients — In a separate bowl, whisk together the oil, eggs, and vanilla extract. Whisk until glossy and slightly aerated; this helps the batter bind and improves texture.
Combine Wet & Dry — Pour the wet ingredients into the dry ingredients, and gently fold in the banana and pineapple mixture until just combined. Avoid overmixing — fold until you no longer see streaks of flour to keep the crumb tender.
Bake the Cake — Pour the batter into the prepared Bundt pan and bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden with a slightly crackled crust.
Cool Slightly — Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. This short rest helps the cake set and makes unmolding easier.
Make the Glaze — For the glaze, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. If glaze is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
Glaze & Garnish — Once the cake is cooled, drizzle the glaze over the top, and sprinkle with extra pecans. Serve and enjoy! The glaze should be cool enough to hold some shape but soft enough to melt slightly into the cake’s crevices.

H3: Step Examples

Prepare the Base — Mash bananas until smooth with a few small chunks for texture; crushed pineapple should be drained but still juicy, giving little bursts of acidity when sliced.
Mix the Ingredients — When folding, look for a uniformly colored batter with flecks of banana and pineapple; it should be thick but pourable.
Shape or Cook — Pour into an evenly greased Bundt pan; tap gently to release air bubbles. Bake until the center springs back and a skewer comes out clean.
Finish or Garnish — The glaze should be glossy and slightly tangy; sprinkle toasted pecans immediately so they adhere.
Serve and Enjoy — Slice to reveal a moist interior studded with fruit and nuts; each bite should combine tender crumb, crunchy nuts, and creamy glaze.

Essential Tools

Bundt cake pan (10–12 cup capacity recommended)
Mixing bowls (large and medium)
Whisk and rubber spatula for folding
Electric mixer or sturdy whisk for glaze
Measuring cups and spoons
Wire rack for cooling

Optional: kitchen scale for accuracy, offset spatula for glazing, silicone brush to grease the pan. If you use affiliate or local gear, choose heavy, nonstick pans for even browning and easy release.

Meal Prep & Storage Tips

Cool the cake completely before glazing to prevent a runny finish. Store leftover slices in an airtight container in the refrigerator for up to 4 days; the cream cheese glaze means refrigeration is safest. For longer storage, freeze unfrosted slices wrapped tightly in plastic and foil for up to 3 months — thaw in the fridge overnight and add fresh glaze before serving. When transporting, keep the glaze in a separate container and drizzle just before serving to maintain a glossy finish.

Perfect Pairings

Serve Hummingbird Bundt Cake with a bright cup of medium-roast coffee or a lightly spiced chai to echo the cinnamon notes; a chilled glass of late-harvest Riesling pairs beautifully if you prefer wine. For a brunch spread, add creamy yogurt, citrus segments, and lightly toasted granola — the tangy yogurt cuts the cake’s sweetness and adds fresh texture. If you’re finishing a meal, pair with a slice of spiced dessert like Caramel Apple Cheesecake for an indulgent duo that highlights warm autumnal flavors and contrasts creamy and fruity textures.

Nutrition Facts

Estimated per serving (one slice):

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Values are approximate and will vary with portion size, specific ingredients, and whether glaze is included.

Avoid These Common Pitfalls

Overmixing the batter can lead to a dense, tough crumb — fold gently until combined. Not draining the pineapple well will add excess moisture that can make the center underbaked; squeeze or drain it thoroughly. Under-greasing the Bundt pan will cause sticking and torn edges when unmolding — be generous and even use a light dusting of flour. Baking at too high a temperature browns the exterior before the center cooks; trust the timer and toothpick test.

H3: Examples

Dough Too Dry — Add a splash of milk or an extra mashed banana until the batter reaches a thick, pourable consistency.
Chocolate Coating Breaks — If using melted chocolate for a variation, ensure it’s smooth and warm (not scorching) before coating.
Unevenly Shaped Balls — For even slices, tap the filled pan on the counter to level batter and eliminate large air pockets.

Pro Tips for Best Results

Use room-temperature eggs and dairy so they incorporate smoothly and the batter emulsifies, giving a uniform texture. Toast pecans until fragrant — about 5–7 minutes at 350°F — to boost nutty flavor. If your Bundt pan has intricate details, chill the batter briefly after filling to minimize sticking in nooks. For an extra glossy glaze, sift powdered sugar to remove lumps and beat the cream cheese until silky. Slice after glazing has set slightly for cleaner presentation.

Recipe Variations to Explore

Tropical Twist: Add shredded coconut (1/2 cup) to the batter for island notes and extra chew.
Spiced Upshift: Increase cinnamon to 1 1/2 tsp and add 1/4 tsp nutmeg for warming depth.
Citrus Brightness: Fold 1 tbsp grated orange zest into the batter and replace vanilla with orange extract for a citrus lift.
Mini Bundts or Muffins: Bake in mini Bundt or muffin tins; reduce bake time to 18–25 minutes.
Chocolate Swirl: Fold in 1/2 cup mini chocolate chips or swirl in cocoa batter for a marbled look.

Dietary Adaptations & Safety Info

Allergens: contains eggs, dairy, wheat, and tree nuts (pecans). For vegan adaptation, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based cream cheese and butter, and extra leavening for lift. For gluten-free, substitute a cup-for-cup gluten-free flour blend that contains xanthan gum. Always cool completely before slicing and store per food-safety guidelines because of the cream cheese glaze.

Frequently Asked Questions

Q: Can I use canned crushed pineapple?
A: Yes — canned crushed pineapple works well and is often used. Just be sure to drain it thoroughly to avoid excess moisture in the batter.

Q: My cake is dense in the middle — what went wrong?
A: Dense centers usually come from overmixing, underbaking, or too much moisture. Check your oven temperature with an oven thermometer and avoid overworking the batter.

Q: Can I skip the glaze?
A: Absolutely. The cake is delicious on its own; you can also dust with powdered sugar or a light drizzle of citrus glaze for a brighter finish.

Q: How do I prevent sticking in a Bundt pan?
A: Grease thoroughly with butter or nonstick spray and dust with flour, or use a baking release spray. For detailed pans, use softened butter pressed into crevices and a light dusting of flour.

Q: How long does the cake keep?
A: With the cream cheese glaze, keep refrigerated and consume within 3–4 days. Unfrosted, wrapped tightly, it freezes well for up to 3 months.

Q: Can I make this ahead for a party?
A: Yes — bake the cake a day ahead, store unfrosted in the fridge wrapped well, then glaze just before serving for the best texture.

Final Thoughts & Next Steps

This Hummingbird Bundt Cake is an easy, soulful bake that celebrates seasonal fruit and simple pantry staples — perfect for sharing. If you try it, leave a comment, snap a photo, and tag your post so others can see your results. Explore more dessert ideas in our recipe collection and enjoy baking!

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.

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