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overhead shot of Hummingbird bundt cake
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5 from 1 vote

Hummingbird Bundt Cake

A darling of Southern desserts, Hummingbird Bundt Cake combines sliced bananas, crushed pineapples and chopped with a spiced cake batter. The slightly sweet cake is then topped with decadent cream cheese icing and more chopped pecans.
Course Desserts
Cuisine American
Cook Time 1 hour
Calories 450kcal
Author Lisa B.


For the cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs lightly beaten
  • 1 ½ cups vegetable or canola oil
  • 1 ½ teaspoons vanilla
  • 1 8 ounce can of crushed pineapple, undrained
  • 2 cups chopped pecans divided
  • 2 cups chopped bananas

For the cream cheese frosting:

  • 1 8 ounce package cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup unsalted butter softened
  • 1 teaspoon vanilla extract


For the cake:

  • Preheat the oven to 350 degrees.
  • Whisk together the flour, sugar, salt, baking soda and cinnamon in a large mixing bowl.
  • Stir in the eggs and the oil. Mix, by hand, just until the dry ingredients are moist.
  • Add the vanilla extract, pineapple with juice, one cup chopped pecans and bananas. 
  • Grease a 9-inch bundt or tube pan with cooking spray. Coat with a fine layer of granulated sugar.
  • Pour the batter into the prepared pan. Bake for 1 hour until a toothpick inserted near the center of the cake comes out clean. 
  • Gently run a knife around the edges and the center of the pan to loosen the edges of the cake. Allow the cake to cool in the pan for five minutes before inverting it onto a cooling rack. Allow the cake to cook completely before icing.

For the cream cheese frosting:

  • In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed. 
  • Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Continue to beat until the mixture is smooth and creamy.
  • Spread or pipe the cream cheese over the cooled cake. Sprinkle the top with additional chopped pecans.


Serving: 1slice | Calories: 450kcal | Carbohydrates: 78g | Protein: 4g | Fat: 14g | Sodium: 148mg | Sugar: 55g | Calcium: 310mg | Iron: 0.2mg