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Hummingbird Bundt Cake with Cream Cheese Glaze

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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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

For the Hummingbird Bundt Cake
  1. Preheat oven to 350°F. Grease and lightly flour a 10 cup capacity bundt pan and set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, allspice, and salt together.
  3. 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).
  4. Pour batter into the greased bundt pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  5. 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!
  6. High altitude adjustments for the recipe are in the notes.
For the Cream Cheese Glaze
  1. 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.
  2. 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.
  3. Spread onto hummingbird bundt cake and enjoy!

Notes

To cool cake more quickly, I like to stick the cake in the refrigerator! This helps the glaze not to melt right off of the cake.
For the pineapple, you will want to drain some of the liquid but not all of it! This will keep the cake moist.
High Altitude Adjustments -
  • 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.
Helpful Tools
KitchenAid Stand Mixer | Mixing Bowls | Pam for Baking | Rodelle Vanilla Extract | Nordicware Bundt Pan