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 is super 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!
If you’ve tried this hummingbird bundt cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Hummingbird Bundt Cake Recipe
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 Information
Originally published 2/25/16. Updated with additional photos and tips 3/11/21.
Kelsey says
Wonderful cake recipe! Very moist and tasty.
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!
Kate says
Thank you! I’m so glad you liked it!
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.
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!
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
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!