The Best Hummingbird Bundt Cake Recipe (Easy & Moist)

A Slice of Southern Heaven

Imagine slicing into a golden cake that’s warm with spice, dotted with banana and pineapple, and crowned in a velvety cream cheese glaze. Each bite delivers a soft crumb, a whisper of cinnamon, and the satisfying crunch of toasted pecans. This is more than just a dessert—it’s a Southern tradition with roots that run deep and flavors that feel like home.

This guide gives you more than just another recipe. You’ll get the exact method for a perfectly moist Hummingbird Bundt Cake made from scratch, plus the little tricks that bakers swear by but rarely write down—like how to stop it from sticking to the pan, or how to keep the texture just right for days.

Whether you’re a seasoned baker or just starting out, everything you need is here. From ingredient swaps to storage tips, it’s all laid out to make sure your cake looks and tastes like it came straight from a bakery.

Ready to bake something unforgettable? Let’s get into it.

This recipe is part of our Ultimate Bundt Cake Recipe Hub – your go-to guide for rich, moist Bundts and old-fashioned pound cakes.

What Is a Hummingbird Cake? (And Why Is It Called That?)

Hummingbird cake isn’t just another sweet treat—it’s a dessert with a story. Its roots trace back to Jamaica, where it was originally called “Doctor Bird Cake,” named after the island’s national bird, a type of hummingbird. The cake gained popularity in the American South after Southern Living published the recipe in the late 1970s, and it’s been a staple at potlucks, holidays, and Sunday dinners ever since.

And no, there are no hummingbirds involved. The name likely comes from how irresistibly sweet and fragrant the cake is—something even a hummingbird might be drawn to.

So what does it taste like? Think of it as banana bread’s elegant cousin. It’s rich and moist from mashed bananas and crushed pineapple, with warm spices that give it depth. Toasted pecans add a little crunch, while the cream cheese glaze brings just the right amount of tang. It’s sweet, soft, and surprisingly light for something so decadent.

Why This Is the BEST Hummingbird Bundt Cake Recipe

Here’s what sets this version apart. It’s not just good—it’s dependable, balanced, and downright delicious. Every ingredient earns its place, and the method is designed to deliver consistent results every single time.

• Unbeatable Moisture: Oil keeps the crumb tender, while undrained crushed pineapple locks in extra moisture. No dry slices here—even on day three.
• Perfectly Spiced: A mix of cinnamon and nutmeg gives warmth without overpowering the fruit. Add a pinch of cloves if you like a deeper spice note.
• Foolproof & Forgiving: No stand mixer required. This is a bowl-and-whisk kind of recipe. Stir gently, bake, and let the ingredients do the work.
• Showstopper Appeal: That beautiful bundt shape and glossy glaze? It’s the kind of cake that looks fancy without the stress.

This isn’t just the best hummingbird bundt cake—it’s the one you’ll come back to, time and time again.

The Baker’s Toolkit: Ingredients & Equipment

Before you get started, let’s round up everything you’ll need. These ingredients work together to give you a cake that’s soft, flavorful, and just sweet enough. No fluff, no filler—just solid basics done right.

Ingredients

• All-Purpose Flour: The base of the batter. Stick with plain flour—no need for cake flour here.
• Granulated Sugar + Light Brown Sugar: A combo that gives the cake sweetness and a hint of molasses depth.
• Baking Soda: Helps the cake rise and stay light.
• Cinnamon & Nutmeg: Adds warmth. If you want a bit more spice, toss in a tiny pinch of cloves.
• Salt: Just enough to balance the sweetness.
• Large Eggs: Lightly beaten and at room temp, so they mix in smoothly.
• Mashed Ripe Bananas: Use bananas with dark, spotty skins—they’re sweeter and softer.
• Crushed Pineapple (undrained): Adds moisture and a subtle tartness. Don’t drain it.
• Vegetable or Canola Oil: Keeps the cake tender and moist longer than butter would.
• Vanilla Extract: Just a touch for background flavor.
• Toasted Pecans: Toasting makes a big difference—it brings out their natural flavor. You’ll use most in the batter and save a handful for garnish.

For the Cream Cheese Glaze

• Cream Cheese (softened): Full-fat, for the best texture and taste.
• Powdered Sugar (sifted): Makes the glaze smooth and lump-free.
• Vanilla Extract: Adds a subtle richness.
• Milk: Just a splash or two to thin the glaze until it pours easily.

Tools You’ll Need

• A 10 or 12-cup Bundt pan (nonstick is best)
• Mixing bowls (one large, one medium)
• Whisk and spatula
• Wire cooling rack
• Measuring cups and spoons
• A hand mixer (for the glaze, optional but helpful)

How to Make Hummingbird Bundt Cake: A Step-by-Step Guide

You don’t need fancy tools or complicated steps—just a little care and the right technique. Follow these steps and you’ll have a cake that slides out clean, smells incredible, and tastes even better.

Step 1: Prep Your Pan (The No-Stick Guarantee)

Preheat your oven to 350°F. Grease every curve and corner of your bundt pan using baking spray or solid shortening. Then dust it with granulated sugar instead of flour—this not only prevents sticking but also adds a thin, crisp crust that caramelizes as it bakes.

Step 2: Toast the Pecans

Spread the chopped pecans on a baking sheet and pop them into the oven for about 8 minutes. Give them a stir halfway through. You’ll know they’re ready when your kitchen starts to smell nutty and warm. Set them aside to cool.

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, combine the flour, both sugars, baking soda, cinnamon, nutmeg, and salt. Stir them together well so everything’s evenly distributed.

Step 4: Mix the Wet Ingredients

In another bowl, mix together the mashed bananas, undrained crushed pineapple, eggs, oil, and vanilla. Stir until it looks uniform—no need to beat it hard.

Step 5: Combine the Batter

Pour the wet mixture into the dry ingredients and gently fold them together with a spatula. Don’t overdo it. Mix just until you don’t see streaks of flour. Overmixing is the fastest way to end up with a dense cake. Fold in 1 cup of the toasted pecans.

Step 6: Bake

Scoop the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes. Start checking around the 60-minute mark. A toothpick inserted into the center should come out mostly clean—with a few moist crumbs sticking is just right.

Step 7: Cool (This Part Matters)

Once it’s out of the oven, let the cake rest in the pan on a wire rack for 10 to 15 minutes. This helps it set up and release cleanly. After that, gently flip it onto the rack and let it cool completely before you even think about adding the glaze.

The Silkiest Cream Cheese Glaze

This glaze is the finishing touch that pulls everything together. It’s smooth, slightly tangy, and just sweet enough to complement the cake without overpowering it. You can make it thick for a frosting-like layer or thin it out for a delicate drizzle.

What You’ll Need

• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk
• 2 cups powdered sugar, sifted

How to Make It

1. In a medium bowl, beat the cream cheese, vanilla, and 1 tablespoon of milk until completely smooth. A hand mixer makes this easier, but a sturdy whisk and some patience will get the job done too.
2. Add the powdered sugar, one cup at a time, beating until smooth after each addition. If it feels too thick, add a splash more milk. If it’s too thin, sift in a bit more sugar.
3. Once your cake is fully cooled, spoon the glaze over the top, letting it drip down the sides naturally. Sprinkle the remaining toasted pecans on top while the glaze is still slightly wet so they stick.

That’s it—nothing fussy, just a simple glaze that adds a creamy contrast to the rich, spiced cake.

Variations and Dietary Swaps (A Small but Mighty Section)

Every baker’s got their own twist, and this cake is no different. Whether you’re working around allergies or just want to try something new, here are a few easy ways to make this recipe your own.

For Nut Lovers (and Haters)

• No Pecans? No problem. Walnuts work just as well, or you can skip the nuts entirely.
• Extra Crunch? Stir in a few tablespoons of toasted coconut flakes or even some chopped almonds for a different texture.

Add a Tropical Twist

• Coconut Fans: A handful of shredded coconut in the batter brings even more of that island flavor. Sweetened or unsweetened both work—go with what you like.

Short on Time? Try the Box Mix Version

If you’re in a hurry or just don’t feel like hauling out all the ingredients, this shortcut still delivers a moist, flavorful cake with way less prep.

What You’ll Need:

• 1 box of 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 (dry) instant banana pudding mix
• 1 cup mashed ripe banana
• 1 (8 oz) can crushed pineapple, undrained
• 1½ cups chopped pecans, divided

Quick Instructions:

1. Preheat oven to 350°F. Grease your bundt pan well.
2. In a large bowl, mix everything except the banana, pineapple, and pecans with an electric mixer for about 2 minutes.
3. Fold in the mashed banana, pineapple, and 1 cup of pecans.
4. Bake for 50–60 minutes or until a toothpick comes out clean.
5. Cool completely before glazing and topping with the rest of the pecans.

This version won’t disappoint. It’s a solid backup when time’s tight but you still want a crowd-pleaser.

The Baker’s Troubleshooting Guide

Even experienced bakers run into the occasional bundt cake mishap. If something goes wrong, don’t worry—here’s how to fix (or prevent) the most common issues.

Problem: The Cake Stuck to the Pan

Solution:
This is the big one. Always grease your bundt pan thoroughly, making sure to get into every crease. Then, dust it with granulated sugar instead of flour. If your cake still won’t budge, try this trick: place the warm pan upside down on a cooling rack and drape a damp towel over it. Let it sit for 10 minutes. The steam often helps release the cake without damage.

Problem: The Cake Turned Out Dry

Solution:
Overmixing is usually the culprit. Stir gently—just until everything’s combined. Another sneaky issue? Measuring flour by scooping directly from the bag. Instead, spoon flour into your measuring cup and level it off. Too much flour = dry cake.

Problem: It Sunk in the Middle

Solution:
This often means it was underbaked or the oven temp was off. Always check doneness with a toothpick—if it comes out clean or with a few crumbs, it’s done. And consider using an oven thermometer; many home ovens run a little hot or cold.

Problem: The Glaze Is Too Runny

Solution:
Add a bit more sifted powdered sugar until it thickens up. If it’s too thick, stir in a teaspoon of milk at a time until it loosens.

Problem: The Cake Cracked on Top

Solution:
Totally normal—and it doesn’t affect the flavor. In a bundt cake, the top becomes the bottom anyway. Once you flip it and glaze it, no one will ever notice.

Storing and Freezing Your Cake

A cake this good deserves to be enjoyed more than once. Here’s how to store it so it stays moist and flavorful, whether you’re saving it for later in the week or a future occasion.

Should Hummingbird Cake Be Refrigerated?

Yes—especially if it’s glazed. The cream cheese glaze needs to be kept chilled for food safety. Once the glaze sets, cover the cake loosely with foil or plastic wrap and store it in the fridge. It’ll stay fresh for up to 4–5 days.

Let it sit at room temperature for about 30 minutes before serving again so the texture softens up and the flavors shine.

How to Freeze It

If you want to freeze the whole cake or just a few slices, it’s best to do it before adding the glaze. Wrap the cooled cake tightly in plastic wrap, then again in foil. You can freeze it for up to 3 months.

To serve, let it thaw in the fridge overnight. Bring it to room temp before glazing and serving. If you’re freezing individual slices, wrap them the same way and place them in a freezer bag—easy to pull out one at a time.

Hummingbird Bundt Cake Recipe Card (From Scratch)

Best Ever Hummingbird Bundt Cake (From Scratch)

Yield: 12–14 servings

Prep Time: 1 hour

Cook Time: 15 minutes

Cool Time: 25 minutes

Total Time: 1 hour 40 minutes

This classic Southern hummingbird bundt cake is packed with ripe bananas, crushed pineapple, and toasted pecans, all wrapped in a moist, cinnamon-spiced crumb and finished with a rich cream cheese glaze. Simple, nostalgic, and always a crowd favorite.

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Ingredients

Cake:

• 1½ cups chopped pecans
• 3 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, lightly beaten
• 1¾ cups mashed ripe bananas (about 3–4)
• 1 (8 oz) can crushed pineapple, undrained
• ¾ cup vegetable or canola oil
• 1½ teaspoons vanilla extract

Glaze:

• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk
• 2 cups sifted powdered sugar

Instructions

Preheat oven to 350°F. Grease and sugar a bundt pan.

Toast pecans for 8 minutes, then let cool.

In one bowl, mix flour, sugars, baking soda, cinnamon, and salt.

In another bowl, mix eggs, bananas, pineapple, oil, and vanilla.

Combine wet and dry ingredients, fold gently. Add 1 cup pecans.

Pour batter into pan and bake for 60–70 minutes.

Cool in pan for 10–15 minutes. Invert and cool completely.

Mix glaze ingredients until smooth. Adjust thickness with milk.

Drizzle glaze over cooled cake and top with remaining pecans.

Notes

Use very ripe bananas: The darker the peel, the sweeter and softer the fruit. This makes the cake moister and adds better flavor.

Don't drain the pineapple: The juice is key to the texture and adds subtle tartness that balances the sweetness.

No stand mixer needed: This batter is best mixed by hand to avoid overworking the flour. A few gentle stirs is all it takes.

Greasing the pan: Use a baking spray with flour or go old-school with shortening and a dusting of sugar—not flour—for a caramelized crust and smooth release.

Freezing tip: For best texture, freeze the cake without glaze. Wrap it tightly in plastic wrap, then foil. Add glaze after thawing.

Mini bundt variation: This recipe works well in mini bundt pans too—just reduce the baking time to around 20–25 minutes, depending on size.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 490Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 55mgSodium: 280mgCarbohydrates: 66gNet Carbohydrates: 64gFiber: 2gSugar: 42gSugar Alcohols: 0gProtein: 5g

Nutrition information is automatically generated and should be considered an estimate. For exact numbers, use a certified nutrition calculator with your specific brands and measurements. Always consult your doctor or a registered dietitian for dietary guidance.

Hummingbird Bundt Cake FAQ

Still have questions? You’re not alone. Here are a few of the most common ones people ask before (and after) baking this cake.

Final Thoughts

There’s something special about a cake that’s been passed down, adapted, and shared for decades. Hummingbird cake brings comfort and celebration in every slice. Whether you’re baking it from scratch or using the quick mix version, the end result is the same: a moist, flavorful cake that feels like it came straight from someone’s family recipe box.

Make it for a holiday, a birthday, or just because it’s the weekend and you feel like baking. Either way, it’s the kind of dessert that people remember—and ask you to make again.

And now, you’ve got the complete guide. So tie on your apron, grab those ripe bananas, and bake the cake that never goes out of style.

More Bundt Cakes in the Collection

• Lemon Glazed Bundt Cake – Bright, citrusy, and draped in sweet lemon glaze.
• Million Dollar Pound Cake – Rich, buttery Southern classic with no baking powder.
• Chocolate Fudge Bundt Cake – Deep cocoa flavor with a tender, melt-in-your-mouth crumb.