Don’t have the time (or patience) to assemble a traditional 3 layer hummingbird cake? Try this twist on a Southern classic – a Hummingbird Bundt Cake with Cream Cheese Glaze! Filled with loads of bananas, pineapple chunks and pecans for an amazingly delicious and moist cake that is the perfect Spring dessert!
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In honor of Easter weekend coming up soon, I thought I’d share an easy little bundt cake recipe that is super simple to assemble! This Hummingbird Bundt Cake with Cream Cheese Glaze is delicious any time of year of course, but something about it just reminds me of spring!
How to Make Hummingbird Bundt Cake
I’ve seen a lot of recipes for hummingbird cake that require a cake mix, but this one is made from scratch and is just as easy! All you need to do is mix the dry ingredients and wet ingredients in separate bowls, and then fold the wet ingredients into the dry. See? No mixer required and super simple!
The one thing I find a bit intimidating about bundt cakes is making sure they don’t stick to the pan. You don’t want all of your hard work to crumble (literally) the moment you flip that pan over!
To keep the Hummingbird Bundt Cake from sticking to the pan, here are your options:
- Coat the entire pan with butter or shortening, making sure to get into all of the tiny places of your pan. Then, dust the entire pan with flour.
- My favorite and, in my opinion, the easiest way to grease a bundt pan – use Pam for Baking! I haven’t had a single issue with getting my cakes out of their pans since using this product. It’s great!
- Always cool your cake IN the pan on a wire rack for 10 minutes after removing from the oven, unless the recipe says otherwise! Then simply invert the pan onto the wire rack to let the cake finish cooling. This will keep the cake from crumbling!
Once your bundt cake has cooled, you’ll want to drizzle thick cream cheese glaze all over it. Trust me, it is just the “icing on top”!
High Altitude Adjustments
For those of you living at high altitude (3,000 feet elevation and above), I have included a few adjustments that kept my cake from falling flat! For reference, I live at around 5,800 feet above sea level, and you may need to slightly adjust based on higher/lower elevation:
- Flour – increase by 1 tbsp. for extra structure.
- Baking Soda – decrease by 1/4 tsp. so that the batter does not rise as quickly when cooking. This will prevent a sunken cake!
- Eggs – use 4 large eggs instead of 3 for extra moisture since things dry out at higher elevations faster.
- Granulated Sugar – decrease by 1 tbsp. so that the concentration of sugar is less. More sugar weakens the structure of the cake.
- Oven Temperature – increase to 360° F. The higher temperature helps your cake set faster which decreases the risk for sinking!
- Cook Time – I cooked mine for 50 minutes. Watch your cake closely because you will need to cook for less time due to the higher temperature!
For more tips on high altitude baking, you can check out this article!
Make This Hummingbird Bundt Cake for Easter!
I hope that you enjoy making this Hummingbird Bundt Cake with Cream Cheese Glaze for your Easter dessert or any springtime occasion!
This Easter is especially different because of the global pandemic situation we find ourselves in. But, remember to soak in the moments with your friends and family at home while you can! We may never be blessed with such an opportunity to slow down like this again! Baking this Hummingbird Bundt Cake would be a great activity to do with your family this Easter weekend!
And as always, tag me on social media if you make this recipe because I love to see what you are baking!
Hummingbird Bundt Cake with Cream Cheese Glaze
For the Hummingbird Bundt Cake
- 2 cups chopped pecans
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp salt
- 2 cups mashed bananas (about 4 ripe bananas)
- one 8 oz. can of crushed pineapple (slightly drained with some liquid reserved)
- 3 large eggs (room temperature)
- ⅔ cup vegetable or canola oil
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
For the Cream Cheese Glaze
- 4 oz. block cream cheese (room temperature)
- 3 tbsp unsalted butter (room temperature)
- 1 cup powdered sugar
- 2 tbsp whole milk (or more if you like thinner glaze)
- 1 tsp vanilla extract
- salt to taste
For the Hummingbird Bundt Cake
- Preheat oven to 350°F. Grease and lightly flour a 10 cup capacity bundt pan and set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, allspice, and salt together.
- In a medium bowl, whisk the rest of the cake ingredients together. Pour the wet ingredients into the dry ingredients and fold with a spatula until completely combined. Fold in 1½ cup of the pecans (reserve the rest for garnish).
- Pour batter into the greased bundt pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and cool on a wire rack in the pan for 10 minutes. Then, carefully invert the pan onto the wire rack and continue to cook cake until room temperature. Once completely cooled, top with cream cheese glaze and serve!
- High altitude adjustments for the recipe are in the notes.
For the Cream Cheese Glaze
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high until smooth and creamy.
- Add the powdered sugar, vanilla, milk and salt. Beat on low speed for 30 seconds and then switch to medium-high speed and beat for 2 minutes. Add more salt or milk if needed to get the sweetness and consistncy you like.
- Spread onto hummingbird bundt cake and enjoy!
- Flour – increase by 1 tbsp.
- Baking Soda – decrease by 1/4 tsp.
- Eggs – use 4 large eggs
- Granulated Sugar – decrease by 1 tbsp
- Oven Temperature – increase to 360° F.
- Cook Time – I cooked mine for 50 minutes.