This Hummingbird Bundt Cake is a rich, moist, and flavorful Southern dessert loaded with ripe bananas, crushed pineapple, warm cinnamon, and crunchy pecans. Finished with a luscious cream cheese glaze, this classic cake is soft, tender, and packed with comforting homemade flavor.
If you love banana cake, carrot cake, or pineapple desserts, this hummingbird bundt cake will quickly become one of your favorites. It’s perfect for holidays, family gatherings, Easter, brunches, birthdays, and anytime you want a beautiful dessert that tastes as impressive as it looks.
The best part? This easy bundt cake recipe comes together with simple pantry ingredients and stays wonderfully moist for days.
In this article, you’ll learn everything you need to know about making the perfect hummingbird bundt cake, including baking tips, ingredient substitutions, storage instructions, and expert tricks for bakery-style results.
What Is Hummingbird Cake?
Hummingbird cake is a traditional Southern cake made with bananas, pineapple, pecans, and warm spices. Originally popularized in the Southern United States, the cake is known for its incredibly moist texture and naturally sweet tropical flavor.
Traditional hummingbird cake is often layered with cream cheese frosting, but this bundt cake version offers the same classic flavor in a simpler and equally beautiful presentation.
The combination of fruit, nuts, and cinnamon creates a cake that’s rich, soft, and perfectly balanced.
Why You’ll Love This Hummingbird Bundt Cake
There are so many reasons this cake is beloved:
- Ultra moist texture
- Sweet banana and pineapple flavor
- Warm cinnamon spice
- Crunchy pecans
- Easy bundt cake presentation
- Cream cheese glaze
- Perfect make-ahead dessert
- Great for holidays and celebrations
- Tastes even better the next day
It’s the kind of homemade cake that feels comforting, nostalgic, and absolutely irresistible.
Ingredients for Hummingbird Bundt Cake
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can crushed pineapple, undrained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
Cream Cheese Glaze Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
How to Make Hummingbird Bundt Cake
Step 1: Prepare the Oven and Pan
Preheat oven to 350°F (175°C).
Grease and flour a bundt pan thoroughly to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Cinnamon
- Salt
Step 3: Add Wet Ingredients
Add:
- Eggs
- Vegetable oil
- Vanilla
- Crushed pineapple
- Mashed bananas
Stir until just combined.
Fold in chopped pecans.
Do not overmix.
Step 4: Bake
Pour batter into prepared bundt pan.
Bake for 50–60 minutes or until a toothpick inserted comes out clean.
Step 5: Cool the Cake
Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack.
Cool completely before glazing.
Step 6: Make the Cream Cheese Glaze
Beat together:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
- Milk
Mix until smooth and pourable.
Drizzle over cooled cake.
Tips for the Best Hummingbird Bundt Cake
Use Very Ripe Bananas
The riper the bananas, the sweeter and more flavorful the cake becomes.
Don’t Drain the Pineapple
The pineapple juice adds moisture and helps create the cake’s signature texture.
Grease the Bundt Pan Well
Bundt cakes can stick easily, so thoroughly grease every detail of the pan.
Avoid Overmixing
Overmixing can make the cake dense instead of soft and tender.
Let the Cake Cool Before Glazing
Warm cake can melt the cream cheese glaze too quickly.
What Does Hummingbird Cake Taste Like?
Hummingbird cake tastes like a cross between:
- Banana bread
- Pineapple cake
- Spice cake
- Carrot cake
It’s sweet, moist, lightly spiced, fruity, and rich with buttery nut flavor.
The cream cheese glaze adds tangy sweetness that perfectly balances the tropical fruit.
Why Is It Called Hummingbird Cake?
There are several stories behind the name, but many believe it comes from the cake’s sweet tropical flavor, which is said to attract hummingbirds like nectar-rich flowers.
The cake originated in Jamaica before becoming a Southern dessert classic in the United States.
Variations to Try
Coconut Hummingbird Cake
Add shredded coconut for extra tropical flavor.
Walnut Hummingbird Cake
Replace pecans with chopped walnuts.
Pineapple Cream Cheese Frosting
Add crushed pineapple directly into the frosting.
Mini Bundt Cakes
Bake the batter in mini bundt pans for individual desserts.
Hummingbird Cupcakes
Turn the batter into cupcakes with cream cheese frosting.
How to Store Hummingbird Bundt Cake
Refrigerator
Store covered in the refrigerator for up to 5 days because of the cream cheese glaze.
Room Temperature
Unglazed cake can stay at room temperature for up to 2 days.
Freezing
Freeze the cake without glaze for up to 3 months.
Wrap tightly in plastic wrap and foil before freezing.
What to Serve with Hummingbird Cake
This cake pairs beautifully with:
- Coffee
- Tea
- Vanilla ice cream
- Fresh fruit
- Whipped cream
It’s especially popular for brunches, showers, and holiday dessert tables.
Frequently Asked Questions
Can I Make Hummingbird Cake Ahead of Time?
Yes. In fact, the flavor becomes even better the next day.
Can I Use Fresh Pineapple?
Yes, but crushed canned pineapple provides more consistent moisture.
Do I Have to Add Nuts?
No. You can leave out pecans if preferred.
Why Is My Bundt Cake Sticking?
The pan likely wasn’t greased thoroughly enough or the cake didn’t cool properly before removing.
Can I Use Cream Cheese Frosting Instead of Glaze?
Absolutely. Thick cream cheese frosting works wonderfully.
Expert Baking Tips
Measure Flour Correctly
Too much flour can make the cake dry.
Spoon flour into measuring cups and level it off.
Toast the Pecans
Toasted pecans add richer flavor and crunch.
Use Room Temperature Ingredients
This helps the batter mix more evenly.
Tap the Pan Before Baking
This removes large air bubbles for a smoother cake texture.
Nutritional Information
Approximate values per serving:
- Calories: 520
- Carbohydrates: 65g
- Fat: 27g
- Protein: 5g
Values vary depending on ingredients used.
Easy Hummingbird Bundt Cake Recipe Card
Ingredients
Cake
- Flour
- Sugar
- Baking soda
- Cinnamon
- Salt
- Eggs
- Oil
- Vanilla
- Crushed pineapple
- Bananas
- Pecans
Glaze
- Cream cheese
- Butter
- Powdered sugar
- Milk
- Vanilla
Instructions
- Preheat oven to 350°F.
- Grease bundt pan thoroughly.
- Mix dry ingredients.
- Add wet ingredients and stir gently.
- Fold in pecans.
- Bake 50–60 minutes.
- Cool completely.
- Drizzle with cream cheese glaze.
Final Thoughts
This Hummingbird Bundt Cake is moist, rich, fruity, and filled with classic Southern flavor. The combination of bananas, pineapple, cinnamon, and pecans creates an incredibly soft cake that tastes homemade in the very best way.
Finished with silky cream cheese glaze, this easy bundt cake recipe is perfect for holidays, celebrations, brunches, or anytime you want a beautiful dessert that everyone will remember.
Print
Hummingbird Bundt Cake – Moist Southern Classic with Pineapple, Banana & Pecans
Ingredients
Cake base:
- 1½ cups almond flour (you love almond flour—memory #25!)
- ½ cup coconut flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup melted butter or coconut oil
- ¾ cup granulated monk fruit sweetener (you love blood sugar friendly!)
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3—you love banana desserts!)
- ½ cup unsweetened crushed pineapple, well-drained (you love tropical fruit!)
- ½ cup chopped pecans or walnuts (you love nuts!)
Cream cheese glaze:
- 2 oz (¼ block) full-fat cream cheese, softened (you love cream cheese!)
- 2 tbsp powdered monk fruit sweetener
- 1–2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
Instructions
Whisk almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
Bake 40–45 minutes until golden and a toothpick comes out clean. Cool in pan 15 min; invert onto rack.
💡 Pro Tips for Perfection:
✅ Drain pineapple thoroughly—squeeze in a towel to remove excess liquid (prevents soggy cake).
✅ Use very ripe bananas—sweeter and easier to mash.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 5g per slice
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Already compliant!
✅ Make ahead:
→ Keeps 4 days covered at room temp or 1 week refrigerated
→ Freezes 3 months (unglazed—add glaze after thawing)
→ Serving ideas:
→ With coffee or tea for afternoon treat
→ As a brunch centerpiece
→ For holiday gatherings (naturally festive!)
Calories: 220 | Protein: 6g | Net Carbs: 5g | Fats: 19g | Fiber: 4g | Gluten-Free • Keto-Friendly • Blood Sugar Friendly