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.
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.
Hummingbird Bundt Cake
- 1 box spice cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup oil
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 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
- 1½ cups chopped pecans divided
- FOR GLAZE & TOPPING:
- 4 oz cream cheese softened to room temp
- 2 Tbsp butter softened
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 2 cups powdered sugar
- 1 cup toasted coconut
- Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
- 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.
- 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.
- 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.
- Store leftovers covered in the fridge.
Rich, moist, flavorful deliciousness all up in here!
Have a super sweet day!