Hummingbird Bundt Cake 1-0957

This Hummingbird Bundt Cake has become a new favorite of mine. It’s a wonderful cake flavored with bananas, pineapple, coconut and cinnamon then topped with a cream cheese glaze. It’s deeeelicious.

This recipe is like a cross between Hummingbird cake and a banana bread. The standard layer cake version is not as dense, is a bit sweeter and there’s more frosting to cake ratio because of the layers. This one is a more casual, friendly, yes, I want a piece of that even for breakfast, kinda cake!!!!

Hummingbird Bundt Cake 4-1066

More Cakes Like This!

Kentucky Butter Cake -Tender, moist and deliciously unique, soaked with a wonderful Butter Sauce and topped with an amazing Butter Glaze

Lemon Pound Cake – Moist and tender with the perfect lemon flavor!

Coconut Buttermilk Cake – Tender cake balanced with sweetness and a subtle tang!

Source: Adapted From Southern Living

Hummingbird Bundt Cake



  • 3 Cups All Purpose Flour
  • 2 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Dried Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 3 Large Eggs Beaten
  • 1 3/4 Cups Very Ripe Bananas Mashed
  • 1 Cup Coconut Shredded
  • 8 Ounces Can Crushed Pineapple-Do NOT Drain
  • 3/4 Cup Vegetable Oil
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 1/2 Cups Pecans Chopped


  • 4 Ounces Cream Cheese at Room Temperature, Cubed
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1-2 Tablespoon Whole Milk


  1.  Preheat oven to 350 degrees.  Bake pecans in a single layer on a cookie sheet until toasted and fragrant about 8-10 minutes, stirring halfway through.
  2.  In a large bowl stir together flour and the next 4 ingredients; add in eggs and the next 6 ingredients.  Add 1 cup of the chopped pecans and stirring just until dry ingredients are moistened.
  3.  Bake at 350 degree for 1 hour to 1 hour 10 minutes or until wooded pick inserted in center comes out clean.  Cool cake in pan for 15 minutes the remove from pan and cool completely.
  4. Prepare the glaze by mixing cream cheese, powdered sugar and vanilla in a medium bowl with a hand held mixer.  Add milk 1 tablespoon at a time to get desired consistency.  Pour glaze over cooled cake.  Sprinkle remaining 1/2 cup chopped pecans on cake and serve.