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Delicious Hummingbird Bundt Cake with cream cheese glaze topped with pecans and pineapple.

Hummingbird Bundt Cake

A moist and delicious Bundt cake featuring banana and pineapple, perfect for any special occasion or potluck.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
Wet Ingredients
  • 3 large Eggs
  • 1/2 cup Oil or melted butter Oil keeps it extra moist.
  • 1 teaspoon Vanilla extract
  • 2 cups Mashed ripe bananas Very ripe bananas preferred.
  • 1 cup Crushed pineapple Drained a little, but not bone dry.
Optional Ingredients
  • 1/2 cup Chopped pecans or walnuts Optional, for added crunch.

Method
 

Preparation
  1. Preheat your oven and prepare your Bundt pan by greasing it thoroughly and dusting with flour.
  2. In a bowl, mix the dry ingredients: flour, sugar, baking soda, salt, and cinnamon. Whisk to blend.
  3. In another bowl, combine the wet ingredients: eggs, oil, vanilla, mashed bananas, and crushed pineapple.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Fold in nuts if using.
Baking
  1. Pour the batter into the prepared Bundt pan and bake until a toothpick comes out with a few moist crumbs, about 50-60 minutes.
  2. Allow the cake to cool in the pan for about 15 minutes before inverting onto a rack.
Frosting (Optional)
  1. Top with a cream cheese frosting or a simple glaze. A thick glaze can add a beautiful finish.

Notes

For best results, use very ripe bananas and do not rush the cooling step. Store unfrosted at room temperature for up to 2 days or refrigerated for up to 5 days if frosted. It also freezes well for up to 3 months.