Hummingbird Bundt Cake
The Hummingbird Bundt Cake is a delightful dessert bursting with tropical flavors and a moist, tender crumb. This cake is a stunning centerpiece for any occasion, blending the sweetness of ripe bananas, crushed pineapple, and the crunch of chopped pecans. Its rich, dense texture is complemented beautifully by a luscious cream cheese glaze, making it a perfect treat for family gatherings, holiday celebrations, or whenever you need a show-stopping dessert to impress. Whether you’re new to baking or a seasoned pro, this cake’s combination of simple ingredients and unforgettable taste makes it a go-to favorite.
The unique blend of fruits and nuts brings warmth and comfort, making every bite an experience. Not only does it taste divine, but its impressive presentation also makes it a beautiful addition to any dessert table.
Ingredients Breakdown
The magic of the hummingbird bundt cake lies in its carefully chosen ingredients, each adding a distinct layer of flavor and texture.
Key ingredients such as ripe bananas, undrained crushed pineapple, and chopped pecans are the soul of this recipe. The bananas add natural sweetness and moisture, creating a soft and fluffy texture that melts in your mouth. Crushed pineapple, packed with its juices, infuses the hummingbird bundt cake with a burst of tropical flavor while keeping it wonderfully moist. Pecans contribute a delightful crunch and a hint of nuttiness that balances the sweetness, adding depth and a touch of Southern charm.
Choosing the right flour is crucial to achieving the perfect consistency. Opt for all-purpose flour, which gives the cake the ideal structure neither too dense nor too light. Accurate measurement is key: spoon the flour into your measuring cup and level it off with a knife to avoid adding too much, which can make the cake dry and heavy.
This hummingbird bundt cake recipe is versatile, and substitutions are easy. Swap pecans for walnuts or almonds if you prefer a different nutty flavor, or replace the vegetable oil with melted butter or coconut oil for a richer taste. If you’re feeling adventurous, you can even add shredded coconut or a handful of dried fruits for an extra twist.
Step-by-Step Instructions
Proper preparation is essential for the best results. Start by preheating your oven to 350°F (175°C) and thoroughly grease and flour your bundt pan. This step ensures that your hummingbird bundt cake releases effortlessly, maintaining its beautiful shape without sticking or tearing. If your bundt pan is particularly intricate, consider using a baking spray with flour to get into all the crevices.
Mixing the batter requires a gentle hand. After whisking together your dry ingredients flour, sugar, baking soda, salt, and cinnamon stir in the wet ingredients carefully. Avoid using a stand mixer; overmixing can lead to a dense cake. Instead, fold in the eggs, oil, vanilla, pineapple, pecans, and bananas with a spoon or spatula until just combined. This approach keeps the cake light and tender.
Baking can be tricky; the cake should bake for about 60 minutes, but start checking at 55 minutes. Insert a toothpick into the center if it comes out clean or with a few crumbs, the cake is ready. Avoid overbaking to keep the cake moist. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack. This brief cooling period allows the cake to firm up slightly, making it easier to remove without breaking.
Making the Cream Cheese Glaze
The cream cheese glaze is the finishing touch that elevates this cake from delicious to irresistible. Start by beating the softened cream cheese until it’s silky smooth. Gradually add powdered sugar, vanilla extract, and milk, mixing until the glaze is creamy and pourable. You can easily adjust the consistency add more powdered sugar for a thicker glaze or a little extra milk if you prefer it thinner.
Decorating the cake is where you can get creative. Drizzle the glaze generously over the cooled cake, letting it cascade down the sides for a dramatic effect. For a more controlled look, transfer the glaze into a piping bag and pipe it in elegant lines. Top with extra crushed pecans to enhance the cake’s texture and add a beautiful contrast to the creamy glaze.
Recipe Tips & Frequently Asked Questions
- Make Ahead and Storage: This cake is best stored in the refrigerator due to the cream cheese glaze. Cover it tightly with plastic wrap or place it in an airtight container. The cake can be made a day in advance, allowing the flavors to meld and intensify.
- Freezing Tips: To freeze, wrap the unglazed cake in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator, and glaze before serving.
- Common Mistakes to Avoid: Ensure all ingredients are at room temperature before starting, especially the eggs, to create a smooth and cohesive batter. Be gentle when mixing to avoid a dense, tough texture.
- Can I Use a Different Pan?: While a bundt pan is ideal for presentation, this recipe can be adapted for other pans, like a tube pan or loaf pans. Adjust baking times accordingly, and always test for doneness with a toothpick.
- Can I Substitute Pecans?: Feel free to swap pecans with walnuts, almonds, or even omit them for a nut-free version without compromising the cake’s integrity.
- What If My Cake Sticks to the Pan?: To rescue a stuck cake, let it cool longer, then run a knife along the edges. Invert it onto a plate and give the pan a firm tap. Using a nonstick bundt pan and thorough greasing are your best defenses against sticking.
What to Serve With This Recipe
The Hummingbird Bundt Cake pairs beautifully with a variety of beverages and accompaniments. A steaming cup of coffee or tea complements the cake’s warm, spiced notes. For a more indulgent pairing, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side, which enhances the cake’s moist texture and creamy glaze. Adding fresh berries or fruit compote can add a refreshing tartness that balances the cake’s sweetness.
Final Thoughts
The Hummingbird Bundt Cake is a delightful fusion of flavors that brings a sense of joy to any occasion. Its tropical notes, combined with the rich, creamy glaze, make it a treat that stands out. Whether served at a special event or enjoyed as an everyday indulgence, this Hummingbird Bundt Cake is sure to impress and satisfy. Embrace the process of creating this lovely dessert, and relish in the pleasure of each bite shared with loved ones.
Hummingbird Bundt Cake
Ingredients
- 3 large eggs lightly beaten and at room temperature
- 1 cup 215g vegetable oil
- 1 ¾ cups 392g mashed ripe bananas (approximately 4 large bananas)
- 1 teaspoon 5g baking soda
- 3 cups 363g all-purpose flour
- 8 oz 227g crushed pineapple, undrained
- 1 teaspoon 3g ground cinnamon
- 2 cups 400g granulated sugar
- 1 cup 100g chopped pecans
- 1 ½ teaspoons 6g vanilla extract
- ½ teaspoon 3g salt
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan with a 12-cup capacity, ensuring the cake doesn’t stick.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
- Add the beaten eggs and oil to the dry mixture, stirring gently with a spoon until just moistened. Avoid overmixing.
- Stir in the vanilla extract, undrained crushed pineapple, chopped pecans, and mashed bananas, blending until the ingredients are fully incorporated.
- Pour the batter evenly into the prepared bundt pan, spreading it out smoothly. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully turn it out onto the rack to cool completely.
For the Cream Cheese Glaze
- Using an electric mixer, beat the softened cream cheese in a medium-sized bowl until smooth and creamy.
- Gradually add the sifted powdered sugar, vanilla extract, and milk, mixing until you achieve a smooth, pourable consistency. Adjust by adding more powdered sugar to thicken or more milk to thin, as needed.
Decorating the Cake
- Once the cake has fully cooled, drizzle the cream cheese glaze over the top. For a polished finish, transfer the glaze into a piping bag, snip off the tip, and pipe the glaze evenly over the cake. Garnish with extra crushed pecans for added texture and presentation.
Refrigerate
- Store the cake in the refrigerator due to the cream cheese glaze. For best results, bring the cake to room temperature a few hours before serving to ensure it reaches the ideal softness and flavor.