Hummingbird Bundt Cake

I was searching online for a recipe when I stumbled upon this delicious looking cake.  I was initially looking for a recipe that will make use of the over ripe bananas and a bunch of carrots that I have. This recipe will only make use of the bananas but I decided to make this irresistible cake anyway and use the carrots for some other recipe instead. Hummingbird cake is a popular layer cake which consists of mashed bananas, crushed pineapples, pecans and cream cheese frosting. This recipe uses the same ingredients but was made simple and easy by using a Bundt pan instead of two round cake pans. This cake was enjoyably delicious; the cream cheese glaze with the toasted pecans was my favorite. This cake is a big hit with my family, as well as with some friends who I was able to share this delightful cake with. 🙂

Cooking Tips for the Perfect Hummingbird Bundt Cake

To ensure your Hummingbird Bundt Cake turns out perfectly, start by measuring your ingredients accurately. Use a kitchen scale for the flour and sugar, as this can make a big difference in texture. Make sure your bananas are very ripe, as their sweetness and moisture are key to a flavorful cake. When mixing the batter, avoid overmixing, which can lead to a dense cake. Mix until just combined, and then gently fold in the crushed pineapple and pecans. Greasing your Bundt pan is essential; use a generous amount of butter and then sprinkle flour, or use a non-stick spray designed for baking. This will help the cake release easily after baking. Lastly, allow the cake to cool in the pan for about 10 to 15 minutes before inverting it onto a wire rack. This waiting time helps the cake firm up a bit, making it less likely to break apart.

Serving Suggestions and Variations

This Hummingbird Bundt Cake is versatile, making it perfect for various occasions. For a casual gathering, serve it plain or with a light dusting of powdered sugar. If you want to elevate it for a special occasion, drizzle a rich cream cheese glaze over the top and add some toasted pecans for crunch. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors. You can also experiment with variations; try adding shredded coconut for extra texture or swapping pecans with walnuts for a different nutty flavor. If you prefer a more tropical twist, consider adding a bit of shredded mango or even a splash of coconut extract to the batter. Each variation adds its own unique flair, making this cake a delightful treat every time.

Frequently Asked Questions

Can I substitute the pecans with another nut?

Pecans bring a lovely flavor, but walnuts or almonds can work as great alternatives. Just chop them up the same way and they’ll add a nice crunch.

How should I store the Hummingbird Bundt Cake?

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week.

Can I make this cake ahead of time?

Making the cake a day ahead is a smart move since it tastes even better after sitting for a bit. Just keep it covered to maintain moisture.

What can I serve with Hummingbird Bundt Cake?

This cake pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea is also a lovely complement.

What are common mistakes to avoid when making this cake?

One common mistake is overmixing the batter, which can lead to a dense cake. Another is not greasing the Bundt pan well enough, which might cause the cake to stick.

Hummingbird Bundt Cake

Liza A

Hummingbird Bundt Cake is a moist, fruity treat packed with bananas, pineapple, and crunchy pecans. It's easy to whip up and so irresistible with every slice.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 10 to 12 servings

Calories 400 kcal

Ingredients

  

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• 1 1/2 cups chopped pecans
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs lightly beaten
• 3 large bananas mashed
• 1 14-oz. can crushed pineapple (do not drain)
• 3/4 cup canola oil
• 1 1/2 teaspoons vanilla extract

Glaze

• 4 ounces cream cheese cubed and softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 2 Tbsp. milk

Instructions

 

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Set aside.
• In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt; stir in beaten eggs, mashed bananas, pineapple, oil and vanilla, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
• Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
• Prepare glaze by beating cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk until well blended. Slowly add remaining 1 Tbsp. milk, beating until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
• Enjoy!

Notes

Recipe adapted from: February 2012 issue of Southern Living

Nutrition

Calories: 400kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 3gCholesterol: 50mgSodium: 200mgFiber: 2gSugar: 30g

Keyword banana cake, bundt cake, hummingbird cake, pecan dessert, tropical flavors

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