Hummingbird Bundt Cake

I decided to shortcut the traditional Hummingbird Cake by simplifying it into a Hummingbird Bundt Cake recipe. This way I could skip cutting and layering a cake and getting away with making a cream cheese glaze instead of frosting.

Hummingbird Bundt Cake | Bakers Royale

I’m taking shortcuts wherever I can lately—15 days and counting until the little man arrives. And I can’t wait.

Although, I’ll pass on the exhaustion, the sleepless nights, and all the other new parent traps that come with it. I’m sure if I believe that hard enough all things will be smooth and pleasant, right?

Oh, alright, the reality—he’ll be rested on my hip as I cook, shoot and tethered to me for whatever other madness I signed up for.

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Hummingbird Bundt Cake

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 cup  Diamond of California chopped Pecans, toasted
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs, lightly beatened
  • 1 teaspoon vanilla
  • 1 1/2 cup mashed bananas (about 3 medium, total 14oz)
  • 1 8 oz. can of crushed pineapple, undrained

Cream cheese glaze

  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 2-3 tablespoon milk

Directions:

Preparation: Heat oven to 365 degrees F. Cover bundt pan with non-stick spray and dust with flour.

  1. Place toasted pecans, flour, baking soda and salt in a bowl and mix until combined. Add in remaining ingredients and mix until combined. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tester inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes. Invert the cake onto wire a rack to cool completely before glazing.
  2. To make glaze: Place cream cheese, powdered sugar and vanilla in a bowl and mix until combined. Add milk in one tablespoon at a time, mixing after each addition. Add more if necessary to achieve a pouring consistency. Drizzle on top of bundt cake. *Optional: Finish with finely chopped pecans.

Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.

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41 Responses to “Hummingbird Bundt Cake”

  1. #
    1
    Deborah @ Delicious Happens — May 13, 2014 @ 10:45 pm

    Pretty photo as usual, Naomi! Could go for a slice right now. Looking forward to seeing photos of your little man.

    Reply

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    Averie @ Averie Cooks — May 14, 2014 @ 12:45 am

    I’ve always wanted to make a hummingbird cake and yours is just gorg! And only 15 more days….so close! You’re almost there :)

    Reply

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    3
    Belinda@themoonblushbaker — May 14, 2014 @ 2:02 am

    Oh this is shot so pretty and light, totally love your light photos now. They simply perfect!

    Reply

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    FoodNerd — May 14, 2014 @ 2:39 am

    I have a mountain of bananas that need using up and have never made one of these beauties. Will have to give it a go tonight!

    FoodNerd x

    http://www.foodnerd4life.com

    Reply

  5. #
    5
    Jess @ Sweet Menu — May 14, 2014 @ 2:40 am

    Fabulous twist on the traditional Hummingbird Cake. Loving that your baking right up until the finish line!

    Reply

  6. #
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    Taylor @ Food Faith Fitness — May 14, 2014 @ 2:45 am

    15 days?! So exciting!
    This is one gorgeous cake, and I am ALL about recipes that easy it up! Pinned!

    Reply

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    Alice // Hip Foodie Mom — May 14, 2014 @ 2:50 am

    Making this into a bundt cake is brilliant in my opinion. Looks fabulous. . and enjoy the last few days until the new baby arrives! so happy for you!

    Reply

  8. #
    8
    Chloe Cramer — May 14, 2014 @ 3:46 am

    This cake looks amazing :-)

    Reply

  9. #
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    Anna @ Crunchy Creamy Sweet — May 14, 2014 @ 4:42 am

    Beautiful bundt cake! 15 days – so excited for you!!!

    Reply

  10. #
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    Julie @ Table for Two — May 14, 2014 @ 4:53 am

    This is such a stunning bundt cake!! It looks perfect! Ahh I’m getting so excited for you!! Can’t believe it’s already almost time!!

    Reply

  11. #
    11
    Tieghan Gerard — May 14, 2014 @ 4:54 am

    Only 15 days!! So exciting. I cannot wait to see photos! :)

    Love this gorgeous cake!

    Reply

  12. #
    12
    marla — May 14, 2014 @ 4:57 am

    Beautiful cake! These flavors are my favorites :)

    Reply

  13. #
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    Jennie @themessybakerblog — May 14, 2014 @ 4:58 am

    It’s coming up so fast. How exciting! This cake looks amazing, and, as usual, your photos are stunning

    Reply

  14. #
    14
    Maria — May 14, 2014 @ 4:59 am

    Such a pretty cake!

    Reply

  15. #
    15
    Kevin @ Closet Cooking — May 14, 2014 @ 5:03 am

    That looks so good! Love hummingbird cake!

    Reply

  16. #
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    molly yeh — May 14, 2014 @ 5:18 am

    YEAH FOR SHORTCUTS! love hummingbird cake.

    Reply

  17. #
    17
    Heather Christo — May 14, 2014 @ 5:33 am

    this is beautiful Naomi- my mom would just flip for it.

    Reply

  18. #
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    Brenda @ a farmgirl's dabbles — May 14, 2014 @ 6:03 am

    Just 15 days?! Oh, man. Put your feet up, girl! (With another slice of this beautiful cake, of course.)

    Reply

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    Sophia @ NY Foodgasm — May 14, 2014 @ 6:04 am

    Absolutely gorgeous, I have been wanting to try an hummingbird cake and this is a perfect recipe to try YUMMMM!

    Reply

  20. #
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    Megan {Country Cleaver} — May 14, 2014 @ 6:43 am

    Hummingbird cakes are one of my favorites, EVER! I’ve never thought to try it in a bundt before!

    Reply

  21. #
    21
    Lauren @ Climbing Grier Mountain — May 14, 2014 @ 8:01 am

    Naomi, this is beautiful!! I would gladly take a slice or two!

    Reply

  22. #
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    Jennifer — May 14, 2014 @ 8:25 am

    Only 15 days! It’s amazing how fast time flies. This cake looks spectacular.

    Reply

  23. #
    23
    marcie — May 14, 2014 @ 8:42 am

    I love hummingbird cake, and you can never beat a homey bundt cake with a luscious glaze! 15 days is going to go by fast — best of luck!

    Reply

  24. #
    24
    Alida Ryder — May 14, 2014 @ 9:33 am

    Gorgeous as always Naomi. Love hummingbird cake!

    Reply

  25. #
    25
    Kayley | The Kitchen McCabe — May 14, 2014 @ 9:44 am

    I can’t believe you are two weeks away and still posting! or even cooking, for that matter. I love the bright white of this photo and the elegantly dripping glaze. Gorgeous!

    Reply

  26. #
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    Laura (Tutti Dolci) — May 14, 2014 @ 10:15 am

    Love that cream cheese glaze, so pretty!

    Reply

  27. #
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    Pamela @ Brooklyn Farm Girl — May 14, 2014 @ 11:51 am

    Perfect sweetness happening here, can’t wait to take a bite!

    Reply

  28. #
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    Danae @ Recipe Runner — May 14, 2014 @ 12:22 pm

    You are amazing! 15 days away from having your baby and still making incredible desserts! I love this hummingbird bundt cake, so much easier than messing with layers!

    Reply

  29. #
    29
    Paula — May 14, 2014 @ 1:35 pm

    15 Days! How exciting! Then you’ll really be exhausted and sleep deprived ;) but it’s all worth it!

    Your cake is beautiful, Naomi! I keep striving for photos as gorgeous as yours!

    Reply

  30. #
    30
    Kate @ Diethood — May 14, 2014 @ 3:16 pm

    2 more weeks! Eeeep! And you’re still working?! Rock Star!! If I were you, I’d freeze this gorgeous cake and eat it during those sleepless nights.

    Reply

  31. #
    31
    Ele — May 14, 2014 @ 4:10 pm

    I think making it as a bundt cake was a great idea! I have the hummingbird cake in my mind since the first time i’ve seen it but i don’t seem to ever have enough time to make it. now, THIS, i can find the time! Specially if it’s with a cream cheese glaze!!! Sounds perfect. My god, is it time already!?? wish you good luck with the first encounter with your new little one :) Will he have a sweet tooth? Or will he join the other men of the family…?

    Reply

  32. #
    32
    Gaby — May 14, 2014 @ 4:36 pm

    Hummingbird cake is one of my very favorites, so smart to bake it in a bundt!

    Reply

  33. #
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    Carrie — May 14, 2014 @ 6:03 pm

    Gorgeous photos! I love that you did this in a bundt form. Hummingbird Cake has always been one of my favorites.

    Reply

  34. #
    34
    Skye — May 14, 2014 @ 11:33 pm

    I just bought a bundt tin and am making bundt everything at the moment. Love that you’ve made a bundt hummingbird. :)

    Reply

  35. #
    35
    Natasha @ The Cake Merchant — May 15, 2014 @ 5:17 am

    Beautiful twist on a traditional hummingbird cake. I love how elegant bundt cakes look, without all the work of a layer cake.

    Reply

  36. #
    36
    Jessi G — May 15, 2014 @ 9:37 am

    Beautiful pics and a great idea! I love humingbird cake! Hope your feeling well ^.^

    Reply

  37. #
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    Zainab @ Blahnik Baker — May 16, 2014 @ 6:33 am

    Only two weeks!! Yay!! Can’t wait to see the pictures. Hope you are doing great :)

    Reply

  38. #
    38
    Todd — May 16, 2014 @ 6:40 am

    This is just gorgeous, Naomi. I don’t know what else to say. I want a slice SO bad!!

    Reply

  39. #
    39
    Sommer @ASpicyPerspective — May 17, 2014 @ 3:42 am

    I want a big piece of this beautiful cake! Yum! Pinned

    Reply

  40. #
    40
    Masha — June 15, 2014 @ 10:13 am

    Hummingbird is my lovely love!
    Do you mean adding all the syrup from the can to the batter?

    Reply

  41. #
    41
    YH — November 26, 2014 @ 12:45 am

    Such an easy recipe, and tastes great (left overs are just far too addictive…)

    I posted it on my blog! If you are interested, you can take a look at it
    http://aroundleglobe.blogspot.com.au/2014/11/hummingbird-bundt-cake.html

    Thanks for the recipe!

    Reply

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