Hummingbird Bundt Cake

Hummingbird Bundt Cake | The Old Mill

This memorably-named cake started making the rounds in the 1960s and is as popular now as it was then. Though often layered and enrobed in heavy cream cheese frosting, it’s also wonderful baked in a Bundt pan — either lightly glazed with frosting, or simply dusted with powdered sugar, allowing its distinctive tropical flavors of banana, pineapple, and cinnamon to shine through. It’s moist, flavorful, and a good keeper.

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Hummingbird Bundt Cake

Hummingbird Bundt Cake | The Old Mill
  • Author: Anne Byrn for The Old Mill
  • Prep Time: 25 mins
  • Cook Time: 47 mins
  • Total Time: 1 hour 12 mins
  • Yield: 12 1x
  • Category: Dessert, Cakes
Scale

Ingredients

  • Vegetable shortening or butter and flour for prepping the pan
  • 3 cups The Old Mill unbleached all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 large eggs, slightly beaten
  • 8 ounces (1 cup) vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple packed in juice, drained
  • 2 cups mashed ripe bananas (about 4 medium)
  • Cream Cheese Glaze:
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature
  • Pinch of salt
  • 1 3/4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • Garnish:
  • 1/4 cup finely chopped toasted pecans, optional

Instructions

  1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. Shake out the excess flour, and set the pans aside.
  2. Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk to combine well. Add the eggs, oil, and vanilla, and blend with a wooden spoon or a mixer on low speed. Increase the speed to medium and blend until well combined, 1 minute. Or stir more briskly until well combined. Fold in the pineapple and the bananas. Turn the batter into the prepared pan, and place the pan in the oven.
  3. Bake until the top of the cake springs back when lightly touched, 45 to 50 minutes. Remove to a wire rack to cool 10 minutes. Run a knife around the edges of the cake, and give the cake pan a gentle shake to loosen it. Invert the cake onto the rack to cool completely, at least 30 minutes.
  4. Meanwhile, prepare the glaze. Place the cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until combined, 30 seconds. Add the pinch of salt and half of the confectioners’ sugar. Blend until smooth. Spread the glaze over the top of the cooled cake. Sprinkle with toasted pecans, if desired. Slice and serve.
  5. Note: If using the pecans as garnish, toast them in a 350-degree F oven for 4 to 5 minutes. Refrigerator the glazed cake to make slicing less messy.

 

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