Hummingbird Bundt Cake

Updated on: January 8, 2026

Delicious Hummingbird Bundt Cake with banana and pineapple, elegantly presented.

The warm smell of bananas, cinnamon, and toasted pecans fills the kitchen and brings me back to a slow Sunday morning with my little ones at the table. I remember the way the Bundt pan glinted in the light and how everyone waited with small hands for the thick cream cheese glaze to drip like honey over the top. That moment, when someone reaches for a slice and closes their eyes to taste it, is why I make this Hummingbird Bundt Cake over and over. If you love easy weekend baking, you might also enjoy my morning favorites like soft banana pancakes that pair so well with syrup and laughter.

Table of Contents

Why This Hummingbird Bundt Cake Means So Much

There is a story behind every recipe that stays in our family. For me, this cake arrived the way most good things do: handed over at a church potluck, wrapped in foil and warmth. I asked for the recipe, scribbled it in a notebook, and then, a few years later, I made it with my own small hands covered in batter.

Once I baked it in a Bundt pan, it became something different. The ridges held the glaze like tiny rivers. The center hole allowed steam to escape so the cake stayed tender and even. It became a showstopper that smelled like home and looked like celebration without fuss.

This cake is a mix of simple pantry items and small acts of care. Ripe bananas lend a sweet, fruity hum. Crushed pineapple adds a bright, juicy note that wakes the batter up. Pecans give a toasted crunch that reminds you of slow afternoons and old recipes. The cream cheese glaze ties it all together with a silky tang.

I make it when guests arrive, when we celebrate small wins, and when rain keeps us inside. It is a cake for sharing. It is a cake for quiet moments with a cup of tea. It invites conversation and makes any table feel complete.

The Story Behind Our Favorite Hummingbird Bundt Cake

I first learned this cake from a neighbor who brought a slice to our porch and left a corner of warmth I couldn’t stop thinking about. She told me the Hummingbird name came from a time when sweet, floral cakes were honored with small, joyful names. To her, the name meant brightness, something that buzzed in the mouth like a little bird.

Over the years I adapted the recipe for our family. I started to toast the pecans to make the kitchen smell like a festival. I learned that draining the pineapple just enough keeps the cake moist without being soggy. I swapped a bit of butter into recipes when I wanted that extra richness. These are small moves, but they matter.

Now my children have their own memories tied to the cake. My oldest remembers licking the bowl. My youngest remembers the way the glaze drips and how we always fight for the end piece. Those tiny memories are the reason I write recipes with the heart behind them. Food is more than fuel. It is memory, comfort, and the language we use to say I love you.

Bringing Hummingbird Bundt Cake Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this cake is a steady, joyful task. You start with soft, mashed bananas and the bright scent of pineapple. As you stir the batter, it becomes a ribbon of gold that hints at what will come. The texture moves from lumpy to glossy as the oil and eggs bind the dry ingredients.

You will hear a soft sizzle when the pecans toast. You will see the batter settle into the pan like a promise. While it bakes, the kitchen will fill with a warm perfume of cinnamon and banana. That smell is the signal that the cake is becoming more than ingredients. It is a small celebration.

This cake rewards patience. Wait for the edges to turn golden and for the toothpick to come out clean. Allow the cake to cool slightly so it keeps its shape when you flip it out. When you drizzle the cream cheese glaze, do it slowly so it makes soft waves on the surface.

Ingredients You’ll Need

3 ripe bananas, mashed
1 cup crushed pineapple, drained
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
3 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup toasted pecans, chopped
For the cream cheese glaze:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed)

A few warm notes as you gather these ingredients: a little extra vanilla if you love a cozy aroma, fresh butter gives this its richness, and ripe bananas are the heart of the cake. Toast your pecans until they smell nutty and warm, but watch them closely so they do not burn. Using crushed pineapple that has been drained well keeps the cake moist but not soggy.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan. I like to rub a little butter into the pan and dust it with flour so the cake releases easily. The pan will warm and shine as it heats.
In a large bowl, mix mashed bananas, crushed pineapple, granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Stir until glossy and smooth, and breathe in the sweet, fruity aroma that rises from the bowl.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Whisk until the spices blend into the flour and the mixture looks even and pale.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Use a gentle hand so the batter stays tender. Stop when you see no streaks of flour; do not overmix.
Fold in the toasted pecans. Fold with a spatula until the nuts are evenly spread and you see warm brown bits throughout the batter. The pecans add a soft crunch that plays against the cake’s tenderness.
Pour the batter into the prepared bundt pan and smooth the top. Tap the pan once or twice on the counter to settle the batter and release air bubbles. The batter should sit level and ready.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Wait for the edges to turn golden and for the center to spring back lightly when you press it. The kitchen will be full of cinnamon and banana warmth.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Use a thin knife to loosen the edges if needed and flip with care so the cake keeps its shape.
For the glaze, beat together cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Start slowly so the glaze does not splatter, then beat until glossy and silky. Add milk by the tablespoon if you need a thinner pour.
Drizzle the glaze over the cooled cake and sprinkle with extra pecans before serving. Let the glaze find the ridges and collect in the grooves. Serve slices at room temperature so the cream cheese has a soft, creamy texture.

Hummingbird Bundt Cake

How We Enjoy Hummingbird Bundt Cake at Home

At our house, the cake is never just dessert. It arrives at breakfast with coffee, at brunch with a pot of tea, and at evenings when friends stop by. I often slice it into thick pieces and place them on a simple white plate so the cake’s color and the glaze can speak for themselves.

We like to set small rituals around it. The end piece is saved for the person who cooks that day. We pour the coffee and put a small bowl of extra pecans on the table. Sometimes we add a scoop of mild vanilla ice cream for a special treat. Other times we have it with plain yogurt and a drizzle of honey for a lighter plate.

For family gatherings, I make two cakes and stack one on a cake stand. It fills the room with the scent and makes the house feel ready for company. Children crowd around curiously because the shape is playful and the glaze looks like frosting clouds. Those small smiles make the effort worthwhile.

If you want a small tradition to borrow, try serving each slice with a paper note tucked under it. Have guests write one line about a favorite memory while the cake cools. By the time dessert is gone, you will have a quiet collection of warmth to keep.

A warm brunch spread becomes even better when you add a cake that people can pass around and talk over. The Hummingbird Bundt Cake fits into those moments like a trusted friend.

Tips for Perfect Texture and Flavor

The most important detail is the ripeness of the bananas. They should be very soft and spotted because that is where the sweetest flavor lives. Mash them well so they blend into the batter and do not leave large lumps.

Drain the crushed pineapple well. I like to press it through a sieve or wrap it in a clean towel and squeeze gently to remove excess juice. Too much liquid will make the cake dense and heavy.

Toast the pecans in a dry pan for a few minutes until they release a nutty scent. Stir them often and remove them from heat when they are warm and fragrant. Cool them before chopping so the oils stay stable.

Room temperature eggs and cream cheese blend smoothly. Cold ingredients can cause the batter or glaze to look lumpy. Take items out of the fridge half an hour before you begin if you can.

The Bundt pan shape means this cake bakes more evenly. Do not overfill the pan; fill it about two thirds full to allow room for rising. Tap the pan once on the counter to settle the batter and help any large air pockets escape.

Bringing This into Everyday Cooking

This cake is forgiving and kind. It asks for simple attention rather than perfect technique. You can swap pecans for walnuts if that is what you have. You can use light brown sugar instead of dark to soften the flavor. You can add a small handful of shredded coconut to the batter if you like a tropical note.

When you make this cake with kids, give them safe tasks like stirring the wet ingredients or placing pecans on the counter. Let them watch the glaze drip and tell you stories about their day. These small moments matter more than a perfect crumb.

For a lighter weekday version, halve the glaze or serve thin slices with fruit. The cake keeps its charm whether you serve it grand or simple.

Storing Hummingbird Bundt Cake for Tomorrow

Place any leftover cake in an airtight container at room temperature for up to three days. The glaze will soften and settle, and the flavors will quiet into a gentle balance. I often wrap a slice in wax paper and then place it in a tin for an extra day.

If you need to keep it longer, refrigerate in an airtight container for up to five days. Bring it back to room temperature before serving so the cream cheese glaze is soft. If the cake feels a little firm, a short blast in the microwave for 10 to 15 seconds will revive it.

For longer storage, slice and freeze individual pieces on a tray until solid, then wrap them well and keep them in a freezer bag for up to three months. Thaw in the fridge overnight and warm gently before serving.

A gentle note: the flavors often deepen by the next day. The spices and banana settle into a mellow, richer profile. That is one of my favorite surprises when I open the tin for a second helping.

Baking Notes and Troubleshooting

If the cake sinks in the center, it was likely underbaked or the oven door was opened too early. Use a toothpick or skewer to test the center before you remove it.

If the top browns too fast, tent it with foil halfway through baking. This keeps the interior cooking while protecting the outside.

If the cake sticks to the pan, allow it to cool for a few more minutes. Run a thin knife around the edge and flip it with a confident, quick motion. If it still sticks, loosen with a warm towel on the bottom of the pan, then try again.

If the glaze is too thick, add milk one teaspoon at a time until it pours in ribbons. If it is too thin, add more powdered sugar by small amounts until it thickens.

Small problems are easy to fix. Baking is a practice of small adjustments and patient tasting. Trust the feel and the smell. When the cake smells right and the toothpick is clean, you are close.

Serving Hummingbird Bundt Cake With Family Warmth

When I bring this cake to the table, I like to make a small moment of it. I set a few simple plates, a small pitcher of strong coffee, and a bowl of extra pecans. We sit close, hands warm, and share pieces slowly so we can taste.

For a relaxed afternoon, I add a pot of chamomile tea and invite neighbors to stop by. They often leave with a slice wrapped in parchment and a promise to come again. That little exchange turns baking into a way of caring for people.

Children often insist on the end piece, so I make peace by offering small favors like letting them stir the glaze next time. This way, the cake becomes part of our family rituals rather than a prize to fight over.

If you plan to bring the cake to a potluck, drizzle the glaze just before you go so it looks fresh. Transport it on a flat board or cake carrier to prevent jostling. When you arrive, place it in the center and watch faces light up.

Serve it alongside a crisp fall dessert for a table that feels layered and generous. The contrast of textures and temperatures makes the event feel thoughtful.

A Note on Ingredients and Where to Start

If you are new to baking, start by gathering everything on the counter. Mise en place makes the process calm and clear. Measure your flour by spooning it into the cup and leveling it off rather than scooping directly from the bag. This keeps your cake from becoming too dense.

Use real butter in the glaze for a round, rich taste. If you only have margarine, the glaze will still work but the flavor will be different. Fresh spices make a big difference. Ground cinnamon that’s a year old will be flat, so buy small jars and use them up.

When it comes to nuts, buy them raw and toast them yourself. They will taste brighter and smell more alive. Keep the pantry stocked with basics like powdered sugar and vanilla so you can make the glaze without a trip to the store.

Final Thoughts on Making This Cake Your Own

This Hummingbird Bundt Cake is a recipe I return to not because it is perfect, but because it is forgiving and full of heart. It welcomes variations and holds memories. It asks for small loving acts and gives a lot in return.

I hope when you make it, you feel the same gentle joy I do. Let the batter be messy. Let the kids come by to taste a spoonful. Make a note in your recipe book about how you like it best.

When you slice into it later, notice how the crumb is soft and the glaze is cool. Listen to the small exclamations and the quiet contentment. That is the point of this cake: to make a room feel like home.

Conclusion

If you want a reference version or a different take on the same classic, I often look to trusted sources for inspiration and technique; a clear, well-tested version of this recipe that I turn to now and then is available at Sally’s Hummingbird Bundt Cake.

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.