Savory Hummingbird Bundt Cake

Here’s my tried-and-true hummingbird bundt cake recipe, with a rich cream cheese frosting and a perfect blend of bananas, pineapple, pecans, and warm spices that make every bite feel like a little piece of the South.

This cake has become our go-to dessert for spring gatherings and family celebrations. I often get asked to make two of them – one for the party and one for people to take home. And honestly, who doesn’t love having a slice of this sweet, comforting cake with their morning coffee?

What Kind of Bananas Should I Use?

For a hummingbird cake, you’ll want to use really ripe bananas – the ones with lots of brown spots or that are even completely brown on the outside. These overripe bananas are much sweeter and mash more easily than yellow or partly green ones. If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two, or pop them in a 300°F oven for about 15-20 minutes until the skins turn black. Just make sure to let them cool completely before using them in your cake batter. When mashing, you can use a fork or potato masher – either way works great as long as you get them nice and smooth.

Options for Substitutions

This tropical cake has some wiggle room when it comes to ingredients. Here’s what you can swap:

• Pecans: Not a fan of pecans or have an allergy? Walnuts make a great substitute, or you can use macadamia nuts for a tropical twist. You can also skip the nuts entirely if needed.
• Sour cream: Plain Greek yogurt works perfectly in place of sour cream. You can also use buttermilk, but reduce the amount to 1/3 cup to maintain the right moisture balance.
• Vegetable oil: Any neutral-flavored oil works here – try canola, grapeseed, or even melted coconut oil (though this might add a slight coconut flavor).
• Cream cheese frosting: If you’re out of cream cheese, you can make a simple vanilla glaze using just the powdered sugar, milk, and vanilla. Mascarpone cheese is another good substitute for cream cheese.
• Pineapple: Fresh or canned both work well, just make sure it’s well-drained. If you’re in a pinch, you can use crushed pineapple instead of chopped – just drain it really well.
• Bananas: This is a key ingredient that gives the cake its signature flavor – try to use very ripe bananas as they’re sweeter and more flavorful. There’s really no good substitute here!

Watch Out for These Mistakes While Baking

The success of your hummingbird bundt cake heavily depends on properly preparing your pan – skipping or rushing the greasing and flouring process can lead to the cake sticking and breaking apart when you try to remove it. A common error is not bringing your eggs and sour cream to room temperature, which can result in a lumpy batter and uneven texture – take them out of the fridge at least an hour before baking. Another crucial mistake is overmixing the batter once you’ve added the flour, which can make your cake tough and dense instead of tender – mix just until the ingredients are combined. For the best flavor and texture, make sure your bananas are very ripe (with lots of brown spots) and drain the pineapple thoroughly, as excess moisture can make your cake heavy and wet. Finally, resist the urge to remove the cake from the pan too quickly – letting it cool for exactly 10 minutes gives you the perfect window for successful removal.

What to Serve With Hummingbird Bundt Cake?

This sweet Southern cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s already rich with fruit and nuts, keep the accompaniments simple – a scoop of vanilla ice cream on the side lets the cake’s flavors shine while adding a nice temperature contrast. For brunch gatherings, I like serving this cake alongside fresh fruit like berries or sliced peaches, and a dollop of lightly whipped cream adds just the right finishing touch. If you’re serving this for dessert after dinner, consider offering both regular and decaf coffee since the cake’s cream cheese glaze makes it quite rich.

Storage Instructions

Counter Storage: Your hummingbird bundt cake can hang out on the counter for up to 2 days when kept in a cake carrier or under a cake dome. If your kitchen runs warm, it’s better to pop it in the fridge since the cream cheese frosting can get soft.

Refrigerate: This cake stays fresh in the fridge for up to 5 days when stored in an airtight container. The cream cheese frosting actually helps keep the cake moist! Just remember to let it sit at room temperature for about 30 minutes before serving to get the best texture.

Freeze: Want to make this cake ahead? You can freeze the unfrosted cake for up to 3 months! Wrap it well in plastic wrap and then foil. When you’re ready to serve, let it thaw overnight in the fridge, then bring to room temperature and add the frosting fresh.

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	1-2 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 450-480 g

Ingredients

• 1 1/4 cups chopped pecans (160g), separated
• 3 cups all-purpose flour (375g, measured by spoon and level method)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup vegetable or canola oil (180ml)
• 2 tablespoons pineapple juice (30ml)
• 1/2 cup sour cream (120g), at room temperature
• 1 1/4 cups granulated sugar (250g)
• 1/4 cup packed light or dark brown sugar (50g)
• 2 teaspoons vanilla essence
• 1 cup mashed banana (230g, about 3 medium or 2 large ripe ones)
• 1 cup finely chopped pineapple (225g, canned or fresh, drained)
• 4 ounces cream cheese, full-fat and softened (113g)
• 4 tablespoons unsalted butter, softened (56g)
• 1 cup powdered sugar (120g)
• 2–3 tablespoons whole milk, slightly warmed (30–45ml)
• 1 teaspoon vanilla extract
• Optional: dash of cinnamon, to taste

Step 1: Toast the Pecans

Preheat your 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 them in the oven for 7–8 minutes.

Once done, remove from the oven and allow them to cool for about 10–15 minutes.

Step 2: Prepare the Bundt Pan and Dry Ingredients

Increase the oven temperature to 350°F (177°C) for baking the cake.

Grease a 10- to 12-cup Bundt pan and set it aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt until well combined.

Set this dry mixture aside for later use.

Step 3: Mix the Wet Ingredients and Combine

In a medium bowl, whisk together the eggs, oil, pineapple juice, and sour cream until thoroughly combined.

Add the granulated sugar, brown sugar, and vanilla extract, whisking until smooth.

Incorporate the banana, pineapple, and 1 cup (130g) of the cooled pecans.

Pour the wet ingredients into the bowl of dry ingredients and fold them together using a silicone spatula until fully combined.

The batter will be thick.

Step 4: Bake the Cake

Carefully spoon or pour the thick batter into the prepared Bundt pan, ensuring it’s evenly distributed.

Bake the cake in the preheated oven for 55–60 minutes or until a toothpick inserted in the center comes out clean with a few lightly moist crumbs.

Once baked, remove the cake from the oven and let it cool in the pan for 1 hour on a wire rack, then invert it onto a serving plate or cake stand.

Allow the cake to cool for at least 1 more hour before applying icing.

Step 5: Prepare and Apply the 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.

Start beating on low speed for 30 seconds, then increase to high speed and beat for 2 more minutes until the icing is smooth.

Stir in cinnamon if desired.

You may thin out the icing with 1 additional tablespoon of milk if needed.

Spoon the icing over the top of the cooled cake, and sprinkle with the remaining toasted pecans.

Step 6: Serve and Store

Enjoy your delicious Bundt cake!

For storage, cover any leftover cake tightly and keep it at room temperature for up to 1 day or in the refrigerator for up to 5 days.

For best flavor, bring the cake to room temperature before serving.