When I think about cake recipes, one that always comes to the forefront is my hummingbird bundt cake. It’s a winner among Easter recipes with its moist, decadent, fruity cake and tangy cream cheese glaze.
Like most bundt cake recipes, this is a very dense cake. The traditional version is made in layers, but this version makes it even easier. It’ll be the star of the show for Easter dessert recipes! Fire up the oven, and let’s bake!
You’ll love both the tropical fruit flavor and texture of this recipe. Some other cakes that deliver on both dense texture and winning flavor are hummingbird cake, coconut buttermilk cake, lemon pound cake, and Kentucky butter cake!
They’re all amazing and very straightforward to make!
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What I Love About This Recipe
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.
- Tons of fruit
- The cream cheese glaze
- So dense and moist
- This recipe is like a cross between hummingbird cake and a banana bread
How To Make Hummingbird Bundt Cake Recipe
Begin by toasting the pecans. Then, combine dry ingredients in one bowl. Add in the wet ingredients and nuts until everything is combined. Pour into the pan and bake until a toothpick inserted in the center comes out clean.
Mix the cream cheese, powdered sugar, and vanilla together with a mixer. Add in the milk until you get a glaze consistency. Pour over the cooled cake and sprinkle with additional pecans.
Recipe Notes
Making this recipe is pretty straightforward, but here are a few things to make it even easier!
Don’t overmix – stop mixing just when the dry ingredients are well-incorporated. If you keep stirring, particularly with an electric mixer, you’ll develop gluten in the batter and make the cake tough and rubbery.
Toasting the nuts – Do NOT skip this! Toasting nuts is essential to get their best flavor! It only takes a minute, but makes a big difference in your final product!
Ingredient Notes
Thinning the icing- I prefer whole milk to thin the icing for this cake. It gives a nice creamy texture. Heavy cream would work too. Add a little at a time! You don’t want it too runny. Just loose enough to drip slightly over the edges.
Storing Tips
Be sure to store this cake in a well-sealed container to maintain its moisture.
Can You Freeze This?
This cake freezes well. If you’re freezing as a make-ahead measure, I suggest holding off on the icing until you’re ready to serve.
I like to defrost in the fridge overnight and then set it out on the counter for a couple of hours to bring it to room temperature. Glaze and top with nuts when you’re ready for it!
Make Ahead Tips
This cake comes together quickly and there isn’t a lot of make-ahead prep. The cake stores well for a day or two. I’d hold off on icing until you’re ready to serve.
How Long Can You Keep This In The Fridge?
This recipe will hold for 3-4 days in the fridge, according to food handling suggestions.
Hummingbird Bundt Cake
Ingredients
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 cup mashed bananas
- 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
Glaze:
- 4 ounces cream cheese cubed and softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon whole milk
Instructions
- 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.
- 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.
- 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.
- 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.
Fans Also Made:
Nutrition
More Easter Cakes Recipes
Here are my top picks for Easter Cakes!
- Pig Pickin Cake – super fun cake with mandarin oranges and loads of taste
- Harvey Wallbanger Cake – uses a doctored cake mix for easy, quick preparation!
- Strawberry Pound Cake – tart berries settle beautifully in a butter cake
Conclusion
This Hummingbird Cake has loads of fruit, nuts, and flavor. You’ll love the dense, moist texture of the bundt cake and the tangy cream cheese icing! I can’t wait for you to try it!
Be sure to let me know how it goes for you and leave a comment below!
Source: Adapted From Southern Living
Do you grease and flour the bundt pan?
Hi, Sandi! Just to be sure that your cake comes out perfectly, you spray it with non-stick cooking spray. Don’t coat it with flour and don’t use butter too. Best to use a non-stick bundt pan. Hope this helps!
I love everything about this cake
Sweetened or unsweetened coconut??
Hi Victoria. Both will work. I used sweetened coconut <3
Just read through your recipe and though your description says that there are bananas in the cake there are no bananas in the list of ingredients.
Holy Cow! I just updated the recipe. Sorry about that. I hope you give the cake a try it’s really lovely!
The recipe says mix cream cheese, but does not list it in the ingredients. How much cream cheese?
Hi Cassey. Sorry about that. It’s 4 ounces and I’ve amended the recipe <3