Hummingbird Bundt Cake
This delightful Hummingbird Bundt Cake has a moist crumb, rich flavor and stunning presentation - a true celebration of sweet, spice and everything nice! Made with bananas, pineapple, pecans and spiced with cinnamon, cloves and nutmeg - every bite of this easy cake is pure bliss!
Servings 16 servings
Calories 484kcal
Ingredients
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup salted butter softened
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 ripe bananas mashed (approximately 2 cups)
- 8.25 ounces can crushed pineapple do not drain
- 1 cup chopped pecans
Cream Cheese Glaze
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons fresh orange juice
- 1 orange zested
Instructions
- Preheat oven to 325°F. Grease and flour a standard bundt pan (10 to 12 cups). Set aside.
- Whisk together all purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg and ground cloves in a large bowl. Set aside.3 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves
- In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.¾ cup salted butter, 3 large eggs, 1 tablespoon vanilla extract
- Beat in bananas and pineapple. Fold in pecans.3 ripe bananas, 8.25 ounces can crushed pineapple, 1 cup chopped 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.8 ounces cream cheese, ¼ cup butter
- Beat in powdered sugar until combined.2 cups powdered sugar
- 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.3 to 4 tablespoons fresh orange juice, 1 teaspoon vanilla extract
- Drizzle, pipe or spoon the frosting over the top of the cooled cake and top with orange zest.1 orange
Notes
Storage Information
- Make Ahead: This cake can be made a day in advance. The flavors intensify and meld over the first 24 hours. Let cool completely and then wrap tightly in plastic wrap and leave at room temperature. The frosting can also be made a day or two ahead of time and stored in the refrigerator.
- Leftovers: Leftover, frosted cake should be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: I recommend freezing the cake without the frosting. Wrap tightly in plastic wrap, then foil and place in an airtight, freezer safe container for up to 3 months. Thaw overnight in the refrigerator and and the frosting just before serving.
Nutrition
Calories: 484kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 312mg | Potassium: 190mg | Fiber: 2g | Sugar: 46g | Vitamin A: 624IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg