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Hummingbird Bundt Cake

May 13, 2014 By Naomi Robinson | Bakers Royale 42 Comments

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.

Hummingbird Bundt Cake

Hummingbird Bundt Cake

Yield: Serves 10-12
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients

  • 1 cup  Diamond of California chopped Pecans, toasted

Diamond of California 

  • 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

Instructions

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.
© Naomi Robinson | Bakers Royale
Category: Cakes

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

Filed Under: Cakes, Sweet

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Comments

  1. Deborah @ Delicious Happens says

    May 13, 2014 at 10:45 pm

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

  2. Averie @ Averie Cooks says

    May 14, 2014 at 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 🙂

  3. [email protected] says

    May 14, 2014 at 2:02 am

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

  4. FoodNerd says

    May 14, 2014 at 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

  5. Jess @ Sweet Menu says

    May 14, 2014 at 2:40 am

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

  6. Taylor @ Food Faith Fitness says

    May 14, 2014 at 2:45 am

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

  7. Alice // Hip Foodie Mom says

    May 14, 2014 at 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!

  8. Chloe Cramer says

    May 14, 2014 at 3:46 am

    This cake looks amazing 🙂

  9. Anna @ Crunchy Creamy Sweet says

    May 14, 2014 at 4:42 am

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

  10. Julie @ Table for Two says

    May 14, 2014 at 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!!

  11. Tieghan Gerard says

    May 14, 2014 at 4:54 am

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

    Love this gorgeous cake!

  12. marla says

    May 14, 2014 at 4:57 am

    Beautiful cake! These flavors are my favorites 🙂

  13. Jennie @themessybakerblog says

    May 14, 2014 at 4:58 am

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

  14. Maria says

    May 14, 2014 at 4:59 am

    Such a pretty cake!

  15. Kevin @ Closet Cooking says

    May 14, 2014 at 5:03 am

    That looks so good! Love hummingbird cake!

  16. molly yeh says

    May 14, 2014 at 5:18 am

    YEAH FOR SHORTCUTS! love hummingbird cake.

  17. Heather Christo says

    May 14, 2014 at 5:33 am

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

  18. Brenda @ a farmgirl's dabbles says

    May 14, 2014 at 6:03 am

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

  19. Sophia @ NY Foodgasm says

    May 14, 2014 at 6:04 am

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

  20. Megan {Country Cleaver} says

    May 14, 2014 at 6:43 am

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

  21. Lauren @ Climbing Grier Mountain says

    May 14, 2014 at 8:01 am

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

  22. Jennifer says

    May 14, 2014 at 8:25 am

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

  23. marcie says

    May 14, 2014 at 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!

  24. Alida Ryder says

    May 14, 2014 at 9:33 am

    Gorgeous as always Naomi. Love hummingbird cake!

  25. Kayley | The Kitchen McCabe says

    May 14, 2014 at 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!

  26. Laura (Tutti Dolci) says

    May 14, 2014 at 10:15 am

    Love that cream cheese glaze, so pretty!

  27. Pamela @ Brooklyn Farm Girl says

    May 14, 2014 at 11:51 am

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

  28. Danae @ Recipe Runner says

    May 14, 2014 at 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!

  29. Paula says

    May 14, 2014 at 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!

  30. Kate @ Diethood says

    May 14, 2014 at 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.

  31. Ele says

    May 14, 2014 at 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…?

  32. Gaby says

    May 14, 2014 at 4:36 pm

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

  33. Carrie says

    May 14, 2014 at 6:03 pm

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

  34. Skye says

    May 14, 2014 at 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. 🙂

  35. Natasha @ The Cake Merchant says

    May 15, 2014 at 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.

  36. Jessi G says

    May 15, 2014 at 9:37 am

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

  37. Zainab @ Blahnik Baker says

    May 16, 2014 at 6:33 am

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

  38. Todd says

    May 16, 2014 at 6:40 am

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

  39. Sommer @ASpicyPerspective says

    May 17, 2014 at 3:42 am

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

  40. Masha says

    June 15, 2014 at 10:13 am

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

  41. YH says

    November 26, 2014 at 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

    Thanks for the recipe!

  42. Rachel+Page says

    February 5, 2015 at 6:42 am

    This is a gorgeous cake. The memories that come with family recipes really make them treasures.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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