Hummingbird Bundt Cake

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Can you believe this was the first time I’ve tried Hummingbird Cake?!

I know. Me either.

In my defense – and probably in many of yours – I hadn’t really known about Hummingbird Cake until recently. It’s a Southern cake, so if you’re from the South you’re probably way ahead of me. Allow me to catch up!

Most people know about red velvet cake – aka, the most Southern cake there is. But a lot of people overlook this beautiful Hummingbird Cake, which, by the way – I have no idea why they call it that. And no hummingbirds were involved in the making of this cake. Just FYI.

But there’s kinda something magical that happens when you bake up a Hummingbird Cake. First, it’s a spice cake base which automatically makes it awesome. Then you jazz it up with crushed pineapple, mashed banana and pecans. Lastly, I finished this off with a super thick, ultra rich cream cheese glaze, more chopped pecans and a sprinkling of toasted coconut.

JESUS TAKE THE WHEEEEEL.

The result is a supremely moist cake bursting with a bunch of different flavors and textures. You get the sweetness from the pineapple and banana, the crunch from the pecans, and the warmth from the cinnamon, nutmeg and cloves spicing the batter. Then you get the creaminess from that glaze – seriously, pass a straw – and a wonderful nuttiness from the toasted coconut.

And yes, toasting the coconut is mandatory. If you’ve ever had toasted coconut, you’ll know why. It’s only the bestthingever.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! With spring vastly approaching, Easter coming up and Mother’s Day along the way, I highly suggest bookmarking this cake to make for any of those events! It’s so simple – thanks to a cake mix – but is doctored up so much that no one will know you took a shortcut. It’s definitely a cake that wows!

Plus, you can pretend to be Southern when you make it. Accent required, obvi.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time!

Hummingbird Bundt Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Hummingbird Bundt Cake is filled with delicious flavors like pineapple, banana and pecans, then topped with a luscious cream cheese glaze and toasted coconut.
Ingredients
  • 1 box spice cake mix
  • 3 eggs
  • 1 cup buttermilk
  • ½ cup oil
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 small box instant banana pudding mix (just the dry mix)
  • 1 cup mashed banana (about 2 medium bananas)
  • 1 (8 oz) can crushed pineapple
  • 1 & ½ cups chopped pecans, divided
  • FOR GLAZE & TOPPING:
  • 4 oz cream cheese, softened to room temp
  • 2 Tbsp butter, softened
  • 1 tsp vanilla extract
  • ¼ cup heavy cream
  • 2 cups powdered sugar
  • 1 cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
  2. In a large bowl, beat the cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, cloves and dry pudding mix with an electric mixer for about 2 minutes or until combined. Fold in the mashed banana, crushed pineapple and one (1) cup of the chopped pecans.
  3. Pour the batter evenly into the prepared pan and bake for approx. 50-60 minutes, or until a toothpick or skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting onto a wire rack.
  4. Once cool, make your glaze. In a medium bowl, beat together the cream cheese, butter, vanilla and heavy cream until combined. Add in the powdered sugar, beating until smooth and pourable. Pour the mixture over the cake, allowing it to drip down the sides. Immediately sprinkle with the remaining chopped pecans and the toasted coconut.
  5. Store leftovers covered in the fridge.

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Rich, moist, flavorful deliciousness all up in here!

This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time! Have a super sweet day!

xo, Hayley

 

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Comments

  1. I have yet to try actual Hummingbird Cake because I’m not a huge fan of nuts in my baked goods, but this looks WAY too good to pass up!! By the way, I’m ECSTATIC about your cookbook!! <3

    • thedomesticrebel says:

      You could always leave out the nuts and keep them sprinkled on top! Either way, it’s a must-try for sure 🙂 thanks Marina!

  2. That is a seriously gorgeous cake! I don’t know why, but I just love bundt cakes. They are the best! Can’t wait to make this one 🙂

  3. I like the idea of this cake but it just didn’t work for my family.There are so many ingredients and they didn’t live up to a scrumptious, outstanding cake. Sorry

    • thedomesticrebel says:

      Oliv, I’m so sorry you didn’t like the cake! Perhaps next time you could omit the pineapple and coconut and stick with banana, or make it more of a pina colada themed cake instead!

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