Easy Hummingbird Bundt Cake Recipe
If you're craving hummingbird cake but don't want to go through the hassle of a layer cake this hummingbird bundt cake is just for you! Plus by making it a bundt cake, this version of the delicious cake stays true to the cake's Jamaican roots.
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This hummingbird bundt cake recipe is tender, moist and packed with flavor from real bananas, crushed pineapple and warm spices then soaked in a pineapple-rum simple syrup. Then to top the it all off, I traded the traditional cream cheese icing for an equally simple lemony glaze that lets you skip the refrigerator for any leftovers!
If you love hummingbird cake chances are you also love carrot cake! Try out this carrot layer cake or this carrot bundt cake if you want to keep things simple!
What flavor is hummingbird cake?
Hummingbird cake is a tropical, banana flavored cake with pineapple chunks and typically pecans folded in. Think of it as banana bread with a fancy, tropical upgrade. The modernized version is layered with cream cheese frosting but the original version of the cake was a frosting-less, single layer cake similar to this bundt cake version.
The original recipe for hummingbird cake (originally called Doctor Bird Cake) recipe came from Jamaica. The recipe was named for Jamaica’s national bird, the hummingbird, affectionately called the doctor bird by Jamaicans.
The recipe was first published in the Jamaican Gleaner, on February 4, 1971. It was an Air Jamaica feature meant to boost tourism and show off Jamaica’s tropical bounty. An iteration of the recipe landed in Southern Living magazine about seven years later, submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina with a handful of small but key changes making it into the popularized hummingbird cake known today.
Key Ingredients
Bananas. The primary flavor of a classic hummingbird cake but also the main ingredient that gives this cakes it's soft and tender texture. Puree the bananas for a smooth batter. Choose overripe bananas with at least some black spots. These will have the strongest banana flavor.
Pineapples. Canned crushed pineapples are drained and folded into the batter for a sweet and tropical flavor. The juice is used in the pineapple-rum simple syrup.
Pecans. Folded into the cake batter along with the crushed pineapples. Use finely ground pecans to avoid a cake that feels like eating around an obstacle course.
All-purpose flour. Has enough gluten to hold the cake together. Because the bananas lighten the cake's texture, there is no need for cake flour.
Dark brown sugar. Complements the warm flavors of the cinnamon, browned butter and rum in the cake. Brown sugar also gives the cake a moister texture.
Greek yogurt. Whole milk greek yogurt adds more fat to the cake, tenderizing the cake and making it more moist.
Vegetable oil. The primary source of fat in this cake. Oil helps the cake stay soft. Use a neutral-flavored oil like canola oil or grapeseed oil so it doesn’t distract from the tropical flavors of the cake.
Unsalted butter. Butter is browned before incorporating into the cake so deepen the flavor. Milk powder is optional but can be added when browning the butter for additional flavor.
Spices and flavorings. Cinnamon, vanilla extract & coconut extract are used in the batter. After the cake is done, rum is incorporated into the simple syrup.
Tips for the Best Hummingbird Bundt Cake.
Spray the bundt pan really well. The more intricate the pattern on the bundt pan, the more diligent you should be when spraying with baking spray or brushing with another cake release to guarantee seamless release.
Use an oven thermometer. Ovens can have hotspots or run hotter (or cooler) than the displayed reading. Using an oven thermometer takes out the guess work for predictable and consistent results.
Use metric measurements. Baking by weight will give you more consistent and replicable results. I opt for grams since they are a smaller unit of measurement than ounces so more precise. Baking by volume (using measuring cups) has variations depending on the person measuring when it comes to any ingredients that aren't liquid. When it comes to dry ingredients, particularly flour, it's easy to use too much so if you insist on using measuring cups make sure you spoon the flour into the measuring cups. Conversely, you should pack brown sugar into measuring cups since it is less fluid than flour or granulated white sugar.
Pick overripe bananas. Bananas with at least a couple black spots are best for baking and desserts. Much of the starch has been converted to sugar giving a more potent banana flavor and natural sweetness to the hummingbird cake.
How to Make this Hummingbird Bundt Cake
Step 1. Preheat oven to 325°F.
Step 2. Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.
Step 3. Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside the pineapple juice for the pineapple-rum simple syrup later.
Step 4. Puree the ripe bananas and the greek yogurt until completely smooth and set aside.
Step 5. Melt the unsalted butter in a stainless steel pan then add the milk powder. Brown the butter until the milk solids and the milk powder are golden brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning.
Once the butter has stopped sputtering and the milk solids are golden brown, remove the pan from the heat immediately. The butter will continue to brown even once removed. This is fine, don’t panic.
Step 6. Add the dark brown sugar, browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.
Step 7. Turn the mixer down to low speed and alternate adding the dry ingredients and banana/greek yogurt mixture set aside earlier to the mixing bowl in 3 increments. Mix only until there are no more dry spots.
Step 8. Add the drained crushed pineapple set aside earlier and the crushed pecans. Using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed. Be sure to scrape down the sides and bottom of the bowl in the process to get any ingredients that may not have been incorporated with your electric mixer.
Step 9. Prepare a 10-cup bundt pan with baking spray (a 12-cup bundt pan will also work). You will need to be more diligent about spraying bundt pans with more intricate designs to avoid a cake that doesn't release completely.
Step 10. Pour the hummingbird cake batter into the prepared bundt pan and bake at 325°F for 38-45 minutes or until the cake springs back easily after being lightly pressed. The cake batter fills the pan about three-quarters of the way. Don't be alarmed. This cake has a gentle rise.
Apply the simple syrup while the hummingbird bundt cake is still warm. Liquid soaks more easily into a warm/hot cake.
Make the Pineapple Rum Simple Syrup
Step 1. Add 2 ounces (a quarter a cup) of the drained pineapple juice set aside earlier, the dark rum (or rum extract) and the granulated sugar to a small bowl and mix until the sugar is dissolved. Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.
Step 2. Using a skewer, poke holes into the hummingbird bundt cake all the way through to the bottom.
Step 3. Spoon the pineapple-rum simple syrup over the bundt cake while it is still warm and allow the pineapple-rum syrup to soak into the cake completely as it cools. Be sure to spoon the simple syrup along the edges too.
Step 4. Invert the bundt pan onto a cake stand or other serving plate once the cake has completely cooled.
Make the Glaze & Top the Bundt Cake
Step 1. Add the confectioner’s sugar, warm water and lemon juice to a small bowl and whisk until smooth.
Step 2. Add the melted butter and whisk again until completely incorporated. Adding the butter last will help to avoid a greasy look. Make the glaze only once you are ready to top your hummingbird bundt cake. The glaze forms a crust and thickens slightly as it cools so it won't run down the cake as smoothly if made in advance.
Step 3. Pour the glaze over the cooled hummingbird bundt cake and serve. Store any leftovers
Recipe Card
Easy Hummingbird Bundt Cake Recipe
Ingredients
Equipment
Method
- Preheat oven to 325°F.
- Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.
- Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside 2 ounces (¼ cup) of the pineapple juice for the pineapple-rum simple syrup later.
- Puree the ripe bananas and the greek yogurt until completely smooth and set aside.
- Brown the butter. Melt the unsalted butter in a stainless steel pan then add the milk powder(if using). Brown the butter until the milk solids and the milk powder are golden brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning. Once the butter has stopped sputtering and the milk solids are golden brown, remove the pan from the heat immediately.
- Add the dark brown sugar, melted browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.
- Turn the mixer down to low speed and alternate adding the dry ingredients and banana/greek yogurt mixture set aside earlier to the mixing bowl in 2 increments. Mix only until there are no more dry spots.
- Add the drained crushed pineapple set aside earlier along with the crushed pecans and using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed and scrape down the sides and bottom of the bowl to get any ingredients that may not have been incorporated with your mixer.
- Prepare a 10-cup bundt pan with baking spray (a 12-cup bundt pan will also work).
- Pour the hummingbird cake batter into the prepared bundt pan and bake at 325°F for 38-45 minutes or until the cake springs back easily after being lightly pressed. The cake batter fills the pan about three-quarters of the way. Don't be alarmed. This cake has a gentle rise. Note: the simple syrup should be added while the hummingbird bundt cake is still warm since liquid soaks more easily into a warm/hot cake.
- Add 2 ounces (a quarter cup) of the drained pineapple juice set aside earlier, the dark rum (or rum extract) and the granulated sugar to a small bowl and mix until the sugar is dissolved. Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.
- Using a skewer, poke holes into the hummingbird bundt cake all the way through to the bottom.
- Spoon the pineapple-rum simple syrup over the bundt cake while it is still warm, being sure to get along the edges. Cover the bundt pan with a plate or plastic wrap and allow the pineapple-rum syrup to soak into the cake completely as it cools.
- Invert the bundt pan onto a cake stand or other serving plate once the cake has completely cooled.
- Add the confectioner’s sugar, warm water and lemon juice to a small bowl and whisk until smooth.
- Add the melted butter and whisk again until completely incorporated.
- Pour the glaze over the cooled hummingbird bundt cake and serve. Store any leftovers in an airtight container. This cake doesn't have to be refrigerated.
Nutrition
Notes
- Use room temperature ingredients with the exception of the butter which is incorporated while warm after being browned.
- Make the glaze only once you are ready to top your hummingbird bundt cake. The glaze forms a crust and thickens slightly as it cools so it won't run down the cake as smoothly if made in advance.
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