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Hummingbird Bundt Cake


  • ¾ cup butter, softened
  • 3 eggs
  • 1 Tbsp vanilla
  • 3 ripe bananas, mashed (approximately 2 cups)
  • 1 8.25 oz can crushed pineapple (do not drain)
  • 1 cup chopped pecans
  • 3 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • Frosting:
  • 1 (8 oz) pkg cream cheese, softened
  • ¼ cup softened butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 34 Tbsp fresh orange juice
  • zest of an orange


  1. Preheat oven to 325 degrees
  2. Grease and flour a bundt pan. I link to use a spray instead like Baker’s Joy.
  3. In a large bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
  4. Beat in bananas and pineapple. Fold in pecans.
  5. Add in flour, sugar, baking soda, and salt just until combined.
  6. Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
  7. Let the cake cool in the pan for 10 and then invert onto a wire rack, Allow cool completely.
  8. In a bowl, beat cream cheese and butter together until light and fluffy. Beat in powdered sugar until combined.
  9. Then beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. Then fold in orange zest. Pipe frosting on top of cooled cake.
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