Hummingbird Bundt Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 16
This tropical cake is filled with bananas, pineapple, and pecans then topped off with a cream cheese glaze.
For the cake:
  • 3 c. flour
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 t. baking powder
  • 1 t. cinnamon
  • ½ t. salt
  • 3 eggs, beaten
  • 3 bananas, mashed
  • 12 oz. crushed pineapple in juice
  • ½ c. vegetable oil
  • 1 t. vanilla
  • 1 c. pecans, chopped
For the Glaze:
  • 2 oz. cream cheese
  • 4 T. butter
  • 2 c. powdered sugar
  • 1 t. vanilla
  • 2 T. milk
  1. Preheat the oven to 350 degrees. Prepare your Bundt pan by spraying it with cooking spray and then lightly dusting with flour.
  2. In a large bowl combine the flour, sugars, baking powder, cinnamon, and salt. Mix well.
  3. Stir the eggs, bananas, pineapple, oil, and vanilla into the flour mixture. Mix until the ingredients are just combined. Fold in half the pecans.
  4. Pour prepared batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  5. Cool the cake on a wire rack for 20 minutes. Run a knife around the edges and then flip the pan over and remove the cake. Cool for at least 1 hour on a wire rack.
  6. To make the glaze combine the cream cheese and butter in a bowl and beat until smooth. Add in the powdered sugar, vanilla, and milk and mix until desired consistency is reached.
  7. Spread the glaze over top of the cake. It will drip down the sides which is fine. Sprinkle with remaining pecans.
  8. I also made some chocolate flowers to decorate the cake which I think made the cake look really festive!
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at