With its signature flavors of banana, pineapple, pecans, and spice, this hummingbird Bundt cake will fly your tastebuds off to someplace warm and sunny. Top with a cinnamon-spiced cream cheese icing and more toasted pecans for a cake that will disappear as quickly as the bird it’s named after. 😉
There are lots of fantastic recipes out there for hummingbird cake, and they’re all pretty similar. I adapted this Bundt cake variation from Southern Living‘s ever-popular recipe. It has all the main components of the classic hummingbird layer cake:
- Banana
- Pineapple
- Toasted pecans
- A little spice
- Cream cheese icing
…but in Bundt form. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required). Here is my hummingbird layer cake if you ever want to try it, too!
FAQ: Why Is It Called Hummingbird Cake?
When I first began making this cake from scratch, I was curious about its name and origins. The cake flavor originated in Jamaica. A version of the recipe was published by Southern Living magazine in the late 1970s, which led to the cake’s popularity in the American South. Now hummingbird cake is often referred to as a Southern classic. And as for its name, the cake was named for Jamaica’s national bird!
Hummingbird Bundt Cake Ingredients:
- Pecans: Toast them first. It makes a world of difference, trust me! I always recommend this for carrot cake, too. You’ll use some in the batter and the rest as garnish on top.
- Flour: All-purpose flour is the base of this cake.
- Baking Soda + Baking Powder: We’re using both leaveners here, for double-duty to lift up this naturally heavy cake.
- Cinnamon + Allspice: These warm spices pair beautifully with the banana and pineapple.
- Salt: A little salt balances the sweet.
- Eggs (from chickens, not hummingbirds!): Eggs bind all the ingredients together.
- Vegetable Oil: A neutral-tasting oil makes this cake wonderfully moist while letting its main flavors shine.
- Sour Cream: Sour cream lightens up the crumb of this cake, so it isn’t overly dense.
- Granulated Sugar + Brown Sugar: A mix of both sugars sweetens the cake.
- Vanilla: Flavor-enhancer extraordinaire!
- Bananas: You want the super-ripe, brown and spotty ones like you use for banana cake. You can also use thawed, previously frozen bananas. See How to Freeze & Thaw Bananas for Baking.
- Pineapple + Juice: You can use fresh or canned pineapple in this cake. Finely chop it, and include a little pineapple juice in the batter, too.
Behind the Recipe Testing
After making at least half a dozen hummingbird Bundt cakes, my team and I are very happy with the final result. When I started developing this recipe, I looked at a lot of other bakers’ recipes for hummingbird cake, as well as my own hummingbird cake recipe. For the most part, the recipes that exist online for the layer cake are all pretty similar. Here are the 4 notable changes I made for this Bundt cake variation, and why:
- Less banana: Our early attempts came out tasting kind of like banana bread, with some pineapple in it. While obviously I love banana bread, the banana flavor was overpowering everything else in this cake. Using equal amounts of banana, pineapple, and pecans in the batter results in a more balanced flavor profile, with no single flavor hogging the spotlight.
- Chopped pineapple instead of crushed: Most hummingbird cake recipes call for a can of crushed pineapple, but I prefer to chop it up myself. This way you can control how large you want the pieces to be, and choose whether you start with fresh pineapple, canned slices, or chunks/tidbits size. A couple spoonfuls of juice go in the batter, too, for even more moisture.
- Reduced the sugar: The majority of recipes seem to call for 2 cups of white sugar in the batter, but my taste testers and I thought this made the cake way too sweet. There’s a lot of natural sweetness coming from the pineapple and banana, so I reduced the amount of sugar. I also use some brown sugar, for a little extra moisture and that warm molasses flavor brown sugar provides (which pairs so well with the spice flavor).
- Added sour cream: This was a late addition in the recipe testing process, and my team and I could really taste the difference! Bundt cakes are generally pretty dense, and sour cream serves to lighten up the crumb.
I like to use pineapple chunks. Finely chop them on a cutting board. You can use canned or fresh:
The batter is thick and textured. Use a Bundt pan that holds 10 to 12 cups of batter, such as this one or this one. Because Bundt cake pans vary so much in depth and shape, the bake time will differ. I recommend you begin checking it at 50 minutes. It will most likely need more time, so continue checking every 3 minutes or so. My hummingbird Bundt cakes all took about 58 minutes.
Cinnamon-Spiced Cream Cheese Icing
To get the beautiful drippy look you see pictured here, beat together equal parts softened cream cheese and butter, then add in confectioners’ sugar, vanilla, and—the surprise addition—a little warm milk. This makes a cream cheese icing that is just the right consistency for decorating this hummingbird Bundt cake. I also stir in a sprinkle of cinnamon for an extra kiss of spice, but that’s completely optional.
Spoon the icing over the cake slowly; it will begin to drip down the sides, and you can use the spoon to help guide it where you want it to go.
Finish with a sprinkle of toasted pecans, and this hummingbird cake is ready to fly… right off the cake stand! (The one pictured is this one. It’s beautiful in person!) You could also decorate the iced cake with coconut, like I do with this coconut Easter cake.
Hummingbird Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes (includes nuts)
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This hummingbird Bundt cake has all the main components of the original hummingbird layer cake: banana, pineapple, toasted pecans, a little spice, and cream cheese icing. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required).
Ingredients
- 1 and 1/4 cups (160g) chopped pecans, divided
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup (180ml) vegetable oil (or canola oil)
- 2 Tablespoons (30ml) pineapple juice
- 1/2 cup (120g) sour cream, at room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1 cup (225g) finely chopped pineapple (canned or fresh, drained)
Cream Cheese Icing
- 4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30–45ml) whole milk, slightly warmed
- 1 teaspoon pure vanilla extract
- optional: pinch of cinnamon, to taste
Instructions
- Toast the pecans: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
- Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.
- Make the cake: In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together until combined. Add the granulated sugar, brown sugar, and vanilla extract and whisk until combined. Whisk or fold in the banana, pineapple, and 1 cup (130g) of the pecans.
- Pour the wet ingredients into the dry ingredients and fold with a silicone spatula until combined. Batter is thick. Spoon/pour the batter into the prepared Bundt pan.
- Bake for 55–60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
- Once done, remove from the oven and allow to cool for 1 hour in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a serving plate/cake stand. Allow to cool for at least 1 more hour before icing. Cake can still be slightly warm when icing it.
- Make the cream cheese icing: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and 2 Tablespoons (30ml) of warm milk. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely combined and smooth. Stir in cinnamon, if using. Thin out with 1 more Tablespoon of milk, if desired (I usually do). Spoon the icing over the top of the cake, and sprinkle with the remaining toasted pecans.
- Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days. I like to bring it to room temperature before serving.
Notes
- Make Ahead & Freezing Instructions: Prepare cake 1 day in advance. Cool completely, cover tightly, and keep it at room temperature until ready to ice and serve. To freeze, cool cake completely, wrap tightly, and freeze for up to 3 months. Thaw overnight at room temperature and bring to room temperature before icing and serving.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | 10- to 12-cup Bundt Cake Pan (I like this one and this one) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack | Electric Mixer (Handheld or Stand)
- Mini Bundt Pan: I don’t recommend using this batter for mini Bundts. The batter is too thick and chunky for the mini size.
- Nuts: Feel free to skip the pecans, or replace them with walnuts. No other changes necessary.
- Oil: This recipe is best with vegetable oil or canola oil. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
- Sour Cream: You can substitute plain Greek yogurt for sour cream, if needed.
- Can I Leave Out the Bananas? Instead of bananas, you can try applesauce and I’m sure shredded carrots would work as well (though I have not tested the carrots). Or you can make this pineapple carrot cake as a Bundt cake. See the recipe Notes in that recipe for making it a Bundt. It will still count as the challenge.
- More Topping Options: Brown butter icing from my peach Bundt cake; homemade whipped cream; brown sugar glaze from my apple Bundt cake; orange glaze from my cranberry orange Bundt cake
Do you have a recommendation for cinnamon replacement? Allergy in our household.
You can leave it out, or try adding 1/4 teaspoon each of ground ginger and ground nutmeg, in addition to the allspice.
An unusual Bundt Cake Recipe and I couldn’t wait to try it. It was delicious!
I like pineapple flavor but not chunks. Can I just use a cup of crushed pineapple? Do I still add water?
You certainly can, and there is enough liquid in the can that you don’t need to add water.
Looking forward to the challenge! Notes indicated we could include sprinkling of coconut – what about adding coconut directly to the batter?
Hi Amy, I haven’t tried that but let me know if you do!
Can this be made without the nuts? Tree nuts are problematic in my house.
Hi Kelly, feel free to skip the pecans. No other changes necessary.
Hi! Can I cut this recipe in half and make in a meatloaf pan?
Hi Amy, I haven’t tested it.
This recipe was very straightforward and easy to follow.
This sounds wonderful. Do you think I could try applesauce to replace the oil?
Hi Georgina, no, I do not recommend replacing all of the oil with applesauce. By removing all or some of the fat, your Bundt cake will taste more like quick bread, and be quite heavy and/or even a little dry.
Would it be possible to use butter instead of the canola or vegetable oil.
Hi Carolann, we don’t recommend it. A neutral-tasting oil like vegetable oil or canola oil is best for a supremely moist cake.
I love Hummingbird Cakes and I can’t wait to try your recipe out! I’ll report back soon. (and your cake plate in the photo is beautiful, too.)
So easy and fun to make. This is a go to cake to share with friends and family.
Hi Sally. Can I substitute applesauce for the banana? I cannot stand the taste of banana in anything.
Hi Toni, that could be fine. See recipe Note.
I would like to make this on a 13×9 pan. What would be the temperature and how long would I bake it?
Hi Alice, we’d recommend following our Hummingbird Layer Cake recipe instead. There is too much batter for a 9×13 pan, but a 12×17 sheet pan would be perfect. Bake for about 20-25 minutes, keep a close eye to not over-bake. Or, you can use a 9×13 pan, filling halfway, and then use the leftover batter for a few cupcakes on the side. We’re unsure of the exact bake time for a 9×13, so keep a close eye on it and use a toothpick to test for doneness. Cupcake directions can be found in the recipe notes for the hummingbird layer cake.
Before I make this delicious sounding recipe, I’m curious to know something. Conventional wisdom (and the good people at Nordic Ware, makers of the bundt pans I use), advise to invert and remove bundt cakes from their pans after 10 minutes to avoid sticking difficulties. Sally would have us wait a full hour. This seems counter-intuitive, but knowing how exhaustively Sally’s recipes are tested, I am sure her directions are correct for this cake. May I ask, please, why the extra long time in the pan for this particular cake?
Hi John, I find cakes come out when they are too warm, but can stick (depending on the recipe). I like to wait a full hour to be safe. Feel free to try to invert earlier, but you may want to flour the pan in addition to greasing it just to be certain.
Amazing!!
Can the pecans be eliminated? My child is allergic to them.
Hi Julie, yes, you can eliminate the nuts.
What could be used in place of sour cream or yogurt if I need to avoid dairy
Hi Dianna, can you find a plant-based plain yogurt? That would be your best bet here.
Looks delicious! Could I use avocado oil instead if vegetable oil?
Hi Megan, while that should work in a pinch, vegetable oil or canola oil are preferred since they have a more neutral taste.
Can I eliminate the nuts
Hi Sandra, yes, you can eliminate the nuts.
Could almond flour (or another gluten free option) be substituted for the all purpose?
Hi Doris, we don’t recommend almond flour in this recipe. It has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. Your best bet would be to try a 1:1 gluten free all-purpose flour blend, but we haven’t tested it ourselves and are unsure of the exact results. If you decide to give it a try, please do let us know how it goes!
Question – is there any possible substitution for the pineapple? I have an allergy but love everything else about this cake!
Hi Dottie, we haven’t tested it, but I think personally I would try swapping shredded apple for the pineapple, and apple or orange juice for the pineapple juice. You could probably also use shredded zucchini. If you try it, please let us know how it goes!
Hi! I want to make this cake but am wondering if the pineapple needs to be drained before adding it to the cake batter? Thank you!
This recipe sounds so good! I have questions before I make it. Can I use some applesauce for part of the oil? If so how much to substitute. Also if I use the cream cheese icing do I need to keep the cake in the refrigerator once it is iced.
Hi Donna, the more fat you remove from the cake, the more bread-like and even dry it can taste. For ideal taste and texture, I don’t recommend reducing. Keeping that in mind, if you’d still like to take that chance, you can replace perhaps around 1/4 cup with applesauce. The cake is fine for 1 day covered at room temperature, and then in the refrigerator after that. If you are more comfortable with refrigerating the whole time, you can do that.
Is there nutrition information for this recipe?
Hi Marie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi Sally!
My family loves hummingbird cake, but my young son has recently developed a banana/latex allergy. What would you recommend to use in place of the bananas?
Thank you!! 🙂
Hi Jamie! Instead of bananas, you can try applesauce and I’m sure shredded carrots would work as well (though I have not tested the carrots). Or you can make this pineapple carrot cake as a Bundt cake. See the recipe Notes in that recipe for making it a Bundt. It will still count as the challenge. 🙂
I would love to try this recipe. Would there be a substitute for cream cheese icing?
Hi Deb, see recipe Notes for other icing options. Enjoy!
Hi, I hate mashed banana in baked goods. Do you think this would be ok with unsweetened applesauce?
Hi Susan, Hi Instead of bananas, you can try applesauce and I’m sure shredded carrots would work as well (though I have not tested the carrots). Or you can make this pineapple carrot cake as a Bundt cake. See the recipe Notes in that recipe for making it a Bundt. It will still count as the challenge.
Could this recipe be made into mini Bundt cakes? My pan makes 4” cakes.
Hi Carolyn, we don’t recommend using this batter for mini Bundts. The batter is too thick and chunky for the mini size.
This looks amazing! I’d love to try it, but I have family members who dislike bananas. Would it be ridiculous to substitute for carrots or applesauce?
Not ridiculous at all. Instead of bananas, you can try applesauce and I’m sure shredded carrots would work as well (though I have not tested the carrots). Or you can make this pineapple carrot cake as a Bundt cake. See the recipe Notes in that recipe for making it a Bundt. It will still count as the challenge.
I have never made a Hummingbird cake but this recipe sounds divine. Might have to be an Easter dessert.