Best 2 Hummingbird Bundt Cake Recipes

Indulge your sweet cravings with the tantalizing Hummingbird Bundt Cake, a Southern classic that combines tropical flavors with a moist, fluffy texture. This delectable cake boasts a harmonious blend of banana, pineapple, and pecan, topped with a luscious cream cheese frosting. Discover the secrets behind this beloved recipe, along with variations that cater to different dietary preferences and add a unique twist to the traditional Hummingbird Bundt Cake experience. Dive into the realm of baking and create a masterpiece that will captivate your taste buds and leave you wanting more.

Here are our top 2 tried and tested recipes!

HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE

Hummingbird Upside-Down Poke Bundt Cake image

The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 14

Number Of Ingredients 14

Ingredients

1/2 cup plus 2 tablespoons butter, melted
1/3 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained, juice reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup reserved pineapple juice
3 eggs
1 cup mashed very ripe bananas (2 medium)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
1/4 cup reserved pineapple juice
1/2 cup powdered sugar
2 teaspoons reserved pineapple juice
2 tablespoons chopped pecans, toasted

Steps:

Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.

Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g

HUMMINGBIRD BUNDT CAKE

Hummingbird Bundt Cake image

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories Cakes

Time 3h30m

Number Of Ingredients 17

Ingredients

CAKE BATTER
1 1/2 c chopped pecans
3 c all purpose flour
2 c sugar
1 tsp baking soda
1 tsp cinnamon, ground
1/2 tsp salt
3 large eggs, lightly beaten
1 3/4 c mashed ripe bananas (about 4 large)
1 can(s) (8-oz.) crushed pineapple (do not drain)
3/4 c canola oil
1 1/2 tsp vanilla extract
GLAZE
4 oz cream cheese, cubed and softened
2 c sifted powdered sugar
1 tsp vanilla extract
1 to 2 Tbsp milk

Steps:

1. Prepare Cake Batter: Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
3. Bake at 350 degrees F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making the cake light and airy.
Gradually add the eggs, one at a time: This will help to prevent the batter from curdling.
Be careful not to overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Allow the cake to cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

The Hummingbird Bundt Cake is a delicious and moist cake that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!