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Hummingbird Bundt Cake

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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 via Bakers Royale 210x260

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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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Comments

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

  23. 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!

  25. 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!

  28. 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. 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. 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. 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…?

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

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

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

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

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

Naomi Robinson

Avatar for Naomi RobinsonWelcome 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. More about Naomi »

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