Updated on |By Kate|7 Comments
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Classic Hummingbird Bundt Cake recipe is a moist cake studded with coconut, pecans, and pineapple. Perfect for using up overripe bananas!
Hummingbird Bundt Cake is sort of a hidden gem in the dessert world. If you’ve never had this cake, it’s like banana bread meets carrot cake.
This version issuper easy to make because it’s made in a bundt pan instead of in layers. Top it with a bit of cream cheese icing, toasted coconut, and pecans, and you have yourself a delicious dessert!
How to make
Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a separate large bowl, lightly beat eggs. Stir in mashed banana and coconut oil until combined.
Add pineapple and vanilla; stir until combined.
Stir in flour mixture just until combined.
Add 1 cup toasted coconut, and stir to combine.
Chop toasted pecans, and sprinkle into prepared bundt pan.
Pour batter over pecans.
Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
To prepare icing, beat cream cheese. Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
Continue adding milk to reach desired consistency. Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
Tips
Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.You can also use a larger toasted coconut chip on top of the cake if you prefer.
Pecans: Feel free to omit the pecans if needed.
Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.
Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don’t recommend using fat-free cream cheese.
Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
How to freeze
The unfrosted cake freezes really well.
>>To freeze the entire cake: Bake the cake as-directed, and let the cake cool completely.
Once the cake has cooled, wrap it tightly in plastic wrap and place the cake in a large freezer bag.
>>To freeze slices: You can also freeze slices of the unfrosted cake. Once the cake has cooled, slice into pieces.
Wrap the slices tightly in plastic wrap and place in a large freezer bag.
Storage
The frosted cake should be stored, covered, in the fridge. The cake will keep for up to 4 days.
More bundt cake recipes!
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5 from 12 votes
Hummingbird Bundt Cake Recipe
Author Kate @ I Heart Eating
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour 5 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Hummingbird bundt cake recipe
Equipment
Bundt Pan
Ingredients
Hummingbird Cake
- 1 ¼ cups shredded sweetened coconut
- 1 cup pecans
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups mashed ripe banana
- 1/2 cup coconut oil melted
- 8 ounce can crushed pineapple undrained
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk
Instructions
Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
Place coconut and pecans in a single layer on a cookie sheet.
Bake for 5-10 minutes, or until fragrant and toasted.
Set aside to cool.
Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a separate large bowl, lightly beat eggs.
Stir in mashed banana and coconut oil until combined.
Add pineapple and vanilla; stir until combined.
Stir in flour mixture just until combined.
Add 1 cup toasted coconut, and stir to combine.
Chop toasted pecans, and sprinkle into prepared bundt pan.
Pour batter over pecans.
Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
To prepare icing, beat cream cheese.
Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
Continue adding milk to reach desired consistency.
Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
Cover and refrigerate any leftovers.
Notes
- Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.
- Pecans: Feel free to omit the pecans if needed.
- Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
- Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.
- Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don’t recommend using fat-free cream cheese.
- Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 34mg | Sodium: 239mg | Potassium: 137mg | Fiber: 2g | Sugar: 29g | Vitamin A: 95IU | Vitamin C: 1.5mg | Calcium: 30mg | Iron: 1.7mg
Did You Make This Recipe?
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Originally published 2/25/16. Updated with additional photos and tips 3/11/21.
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Kelsey says
Wonderful cake recipe! Very moist and tasty.Reply
Teran Mise says
I made this today and it is so good! I did not make the icing and it was perfect on its own. Thanks for the recipe!Reply
Kate says
Thank you! I’m so glad you liked it!
Reply
Julia says
I’ve never tried hummingbird cake, but seeing your recipe is inspiring me to try it. I get tired of banana bread, but I hate wasting food, so cake sounds like a perfect alternative! I dislike fully ripe bananas as well, so I sometimes preserve them a little longer by refrigerating them. But then the skins turn dark even though the inside stays fresh.Reply
Kate says
Thanks so much, Julia!! Yes!! I’m so right there with you on that!
What a great tip!! I’ve never refrigerated bananas, but it’s so warm here that our bananas turn quickly. So I will definitely give that a try!
Reply
Irene Duke says
I love all of your recipies,altho I have not tried all of them, but the ones that I have are tried and true.I would like a recipie for a chocolate bundt cake that is not dry. I have a couple,but they are not real good.
If you could help me,I sure would appreciate it,
thanks so much
Irene
Reply
Kate says
Thank you so much, Irene!! It makes my day to hear that people are enjoying my recipes! =) I would love to help you out with that. I think that my chocolate buttermilk bundt cake may be what you’re looking for!
Reply
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