This recipe for Hummingbird Bundt Cake with Cream Cheese Frosting is a classic Southern dessert. It’s easy to make with most ingredients you already have in your pantry and it can be made ahead of time! Don’t forget to share this recipe with anyone in your life who loves tropical flavors or banana bread.
I have a recipe for you today, and it’s one of my favorites. It’s an old fashioned Hummingbird Bundt Cake with Cream Cheese Frosting! I know this is not the healthiest thing in the world but sometimes we need to indulge ourselves without feeling guilty about it. This cake has all the flavor of your favorite banana bread with a little bit of pineapple, nuts, and coconut thrown in there too. Who doesn’t like bananas and pineapple? And then on top of that it has cream cheese frosting which will make you feel like Julia Childs as you whip up this delicious dessert that everyone will love (even those who are watching their weight). It’s something sweet to do on a when the baking mood strikes.
What is a Hummingbird Bundt Cake?
One of the most popular desserts in America, Hummingbird Bundt Cake was invented by L H Wiggin. The cake is said to have been created as a last-minute bake sale addition because her children were asking for something with more fruit than chocolate.
A Hummingbird Bundt Cake is a moist cake that has been baked in the shape of a bundt, or layered cake. It can be made with or without frosting and usually contains pineapple, bananas, nuts (usually walnuts), coconut flakes, pecans or macadamia nuts as well as cinnamon. They are often served at holiday gatherings and birthday parties for good reason!
Ingredients
Cake
- All purpose flour – This is the primary flour blend this cake uses. You can use bleached or unbleached.
- Granulated Sugar – Sweetens this dessert.
- Baking soda – Helps the batter to rise.
- Salt – Enhances the flavors of the cake.
- Cinnamon – Adds a desirable warm spice to this cake.
- Vegetable Oil – This will allow the cake to stay moist and get a fluffy inner.
- Vanilla Extract – Used to enhance flavor.
- Eggs – Room temperature eggs help to make this cake springy and will bind the ingredients.
- Banana – You will need 4 ripe bananas or 2 cups of mashed banana.
- Pineapple – 8 ounces of DRAINED pineapple is a must! Use a strainer and paper towel to remove moist of the moisture.
- Nuts – You will need whole and crushed pecans. Walnuts can also be used as a substitute.
Frosting
- Cream Cheese – One 8-ounce package at room temperature is a must for a creamy, lump-free frosting.
- Butter – 8 tablespoons or one stick of unsalted, room temperature butter make this frosting spectacular!
- Milk – Just one to 2 tablespoons helps this get creamy & spreadable!
- Vanilla extract – A little goes a long way for a delish flavor!
- Powdered Sugar – Yes, this recipe uses 1 pound of sugar!
Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup Bundt pan with nonstick baking spray generously to coat all inner surfaces.
2. In a large bowl, or stand mixer, mix together sugar, flour, baking soda and salt.
3. Add eggs and vanilla extract; beat until well combined
4. Add oil, mashed banana, and pineapple; stir just enough to combine ingredients. Fold in the nuts.
5. Pour batter into prepared pan.
6. Bake for 6-70 minutes or until toothpick inserted in center comes out clean. The outside with be darker on the outside due to the sugars and baking spray. It will feel springy when touched.
7. Allow cake to fully cool for 2 hours before removing it from the pan, and frosting.
Cream Cheese Frosting
To prepare frosting, add cream cheese, and butter to a stand mixer with a whisk attachment. Combine over medium speed until creamy, and fluffy. Reduce speed and slowly add in the powdered sugar cup by cup. Add in the milk as needed, and extract. Combine until creamy, light, and fluffy. There should be no lumps in your frosting if you use room temperature ingredients.
Place cooled cake on a stand or platter. Using a frosting spatula, cover all surfaces with a generous amount of frosting. Sprinkle coconut, and place whole pecans around the frosted cake.
Storing this Cake
Store all leftovers in the refrigerator covered tightly. If unfrosted, you can store this on the counter, covered for up to 3 days for best taste.
If you would like to freeze this cake, I recommend freezing it unfrosted in multiple layers of plastic wrap and foil to protect it against freezer burn. Store in a deep freezer for up to 30 days for best taste.
Bundt Cake Recipes to Try!
Hummingbird Bundt Cake with Cream Cheese Frosting
Equipment
- 12-cup Bundt pan
- rubber spatula
- Wooden Spoon
- Whisk
- stand mixer with whisk attachment
- frosting spatula
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups vegetable oil
- 8 ounces crushed pineapple drained, and patted dry to remove excess moisture
- 2 cups banana mashed
- ½ cup walnuts or pecans chopped
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 8 tablespoons butter unsalted at room temperature
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1-2 tablespoons milk
- ¼ cup sweetened coconut flakes
- ½ cup pecans whole
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup Bundt pan with nonstick baking spray generously to coat all inner surfaces.
- In a large bowl, or stand mixer, mix together sugar, flour, baking soda and salt. Add eggs and vanilla extract; beat until well combined
- Add oil, mashed banana, and pineapple; stir just enough to combine ingredients. Fold in the nuts. Pour batter into prepared pan.
- Bake for 6-70 minutes or until toothpick inserted in center comes out clean. The cake with be darker on the outside due to the sugars and baking spray. It will feel springy when touched.
- Allow cake to fully cool for 2 hours before removing it from the pan, and frosting.
Frosting
- To prepare frosting, add cream cheese, and butter to a stand mixer with a whisk attachment. Combine over medium speed until creamy, and fluffy. Reduce speed and slowly add in the powdered sugar cup by cup. Add in the milk as needed, and extract. Combine until creamy, light, and fluffy. There should be no lumps in your frosting if you use room temperature ingredients.
- Place cooled cake on a cake stand or platter. Using a frosting spatula, cover all surfaces of the cake with a generous amount of frosting. Sprinkle coconut, and place whole pecans around the frosted cake.
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