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Hummingbird Cake on a white platter with a fork.
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5 from 3 votes

Hummingbird Bundt Cake with Cream Cheese Frosting

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Hummingbird Cake, Tropical Bundt Cake
Servings: 12 slices
Calories: 840cal
Author: Amy Desrosiers
Cost: $5

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
  • 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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1slice | Calories: 840cal | Carbohydrates: 107g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 341mg | Potassium: 242mg | Fiber: 3g | Sugar: 78g | Vitamin A: 586IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg