This delightful Hummingbird Bundt Cake with Cream Cheese Glaze will be the star of the show! Made with bananas, pineapple, pecans and spiced with cinnamon, cloves and nutmeg – every bite of this easy cake is pure bliss!
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With Easter just around the corner, I wanted to share a few recipes this week that will really wow your guests. I’ve been sitting on this Hummingbird Bundt Cake recipe for ages and knew that now was the perfect time to share it. As most of you know, my Nana’s To Die For Carrot Cake is a top contender around here when it comes to cake requests. This Hummingbird Cake isn’t far behind. Made with many of the same ingredients, including pineapple and pecans, it’s decadently moist and perfectly spiced.
Cinnamon, nutmeg and cloves ensure that every bite of this delicious cake is filled with flavor. The bananas and pineapple ensure a moist cake no matter what – this cake is impossible to mess up.
The cream cheese glaze is something else entirely and over the years I started to add a bit of orange juice to my standard recipe. I love how the orange plays with the cinnamon and cloves in the cake. A bit of orange zest on top really brightens up the cake too.
I use the term “glaze” loosely here. It’s really a cross between a frosting and a glaze. Add more orange juice to the glaze for a thinner consistency.
There’s a lot to love about bundt cakes. First, you can pick from a variety of awesome pans. I have six or seven that I rotate through depending on the cake. For this particular recipe, I go with a simpler design because the cake is so incredibly moist that I don’t want to risk it sticking to the pan. Avoid all stickiness by thoroughly greasing and flouring your bundt pan or using a baking spray that has flour in it like this one.
As you know, I’m all about recipes that use up ripe bananas and this cake is definitely one you’re gonna want to add to the list. Make sure to check out my favorite cake recipes!
Hummingbird Bundt Cake with Cream Cheese Glaze
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3/4 cup salted butter softened
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 3 ripe bananas mashed (approximately 2 cups)
- 8.25 oz can crushed pineapple do not drain
- 1 cup chopped pecans
Cream Cheese Glaze
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 3 tbsp fresh orange juice 3 to 4 tbsp
- 1 orange zested
Instructions
- Preheat oven to 325F.
- Grease and flour a standard bundt pan.
- Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
- In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
- Beat in bananas and pineapple. Fold in pecans.
- Stir in flour mixture just until combined.
- Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely.
Cream Cheese Glaze
- Beat cream cheese and butter together until light and fluffy.
- Beat in powdered sugar until combined.
- Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
- Drizzle the glaze over the top of the cooled cake and top with orange zest.
Nutrition
More cake recipes!
Reese’s Peanut Butter Chocolate Chip Pound Cake
Zucchini Bundt Cake with Orange Glaze
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Kathy says
My grandmother used to make these, but she did it in 3 layers 🙂 They were wonderful! 🙂
Trish - Mom On Timeout says
YES! So beautiful that way!
Johanna says
What can I use in place of the orange juice in the hummingbird cake?
Trish - Mom On Timeout says
Water or milk will work.
Christel says
Hello, I have a question to the recipe “Hummingbird Bundt Cake with Cream Cheese Glaze”: When and how the flour comes in the dough, the wet ingredients come in the dry or vice versa? About an answer I would be happy!
Trish - Mom On Timeout says
Good question! Right in step 6 – after the pecans have been stirred in. Sorry about the confusion!
Kim Perez says
The cake looks fantastic but I also absolutely love your cake stand. Where did you get it?
Trish - Mom On Timeout says
Thanks Kim! You know, I think I actually got that cake stand at Target awhile ago…don’t hold me to it though 🙂
Ash says
I can’t have banana, could I sub in something else? Like applesauce, maybe?
Laura @ Laura's Culinary Adventures says
I was recently introduced to hummingbird cakes, and I feel like I have been missing out! This bundt looks so yummy! What a great Easter dessert!
Janet says
This looks delicious! Just wondered if you could leave out the pineapple & maybe sub something else? Don’t really like fruit in cake. Or would it totally alter the taste of the cake? Thanks!
Julie Evink says
I don’t care if you call it a frosting or a glaze! I’m thinking I could eat a bowl of that 🙂 And maybe a slice or two of cake!
Angela says
Approximately, how long would you bake this in a sheet pan, since I’d prefer to make it a sheet cake if I were to bring it to a pot luck. Thanks for yet another terrific recipe!
Trish - Mom On Timeout says
Yes! Love sheet cakes for potlucks 🙂 Hmm, I would normally say about 35 minutes but it’s a very moist cake so I would check at 35 but it might need up to 45 minutes. Just stick a toothpick in the center to check. Thanks so much for stopping by!
Mir says
I love that you turned this into a bundt. I’ve only seen the layer cake kind, and really, don’t wanna do all that frosting and stacking. This is so much better! The glaze is also incredible!
Karen @ The Food Charlatan says
I love that you have “6 or 7 pans” to rotate through for this recipe!! Haha only a food blogger 🙂 🙂 I’m LOVING the looks of this half glaze half frosting business going on. Bring on the orange zest!! YES!
Darlene says
You’re recipes are great. But you have so many instrutional pictures that it takes forever to load and print a recipe or even see it.
What you have done is fantastic, but waiting sometimes is so frustrating it is just not worth it.
Just saying sometimes simple is better.
Trish - Mom On Timeout says
Thank you so much for your feedback Darlene! It’s hard to please everyone unfortunately. I get so many requests for more shots that maybe I tend to go overboard. I took your request seriously though and removed one of the images. Also, this post loaded really fast for me so it might be an internet speed issue? I hope this helps!
Liz says
Thank you for the nice recipe.
Trish - Mom On Timeout says
You are so welcome Liz! Hope you’re having a wonderful week 🙂