Our Hummingbird Bundt Cake is made from scratch and is fabulously moist, dense and full of all the right goodies then topped with a Cream Cheese Glaze!

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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!!!!

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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

Our Hummingbird Bundt Cake is made from scratch and is fabulously moist, dense and full of all the right goodies then topped with a Cream Cheese Glaze!

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 675 kcal
Author Kathleen



  • 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 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


  • 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 stir just until dry ingredients are moistened.

  3. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until wooden pick inserted in center comes out clean.  Cool cake in pan for 15 minutes then 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.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Hummingbird Bundt Cake
Amount Per Serving
Calories 675 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 61mg 20%
Sodium 310mg 13%
Potassium 184mg 5%
Total Carbohydrates 121g 40%
Dietary Fiber 7g 28%
Sugars 86g
Protein 8g 16%
Vitamin A 2.3%
Vitamin C 3.9%
Calcium 6.9%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.