Easy Hummingbird Bundt Cake Recipe
A moist & tender bundt cake packed with flavor from real bananas, crushed pineapple and warm spices then soaked in a pineapple-rum simple syrup and topped with a simple lemony glaze that lets you skip the refrigerator for any leftovers!
Ingredients
Equipment
Method
Make the Hummingbird Bundt Cake Batter
- Preheat oven to 325°F.
- Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.275 grams all-purpose flour, 1½ teaspoon ground cinnamon, 2¼ teaspoon baking soda, ¾ teaspoon salt
- 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.1 eight-oz can crushed pineapples
- Puree the ripe bananas and the greek yogurt until completely smooth and set aside.250 grams ripe bananas, 170 grams Greek yogurt
- 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.85 grams unsalted butter, 2 tablespoon milk powder
- 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.240 grams dark brown sugar, 170 mL canola oil, 3 large eggs, 1½ tablespoon vanilla extract, 1½ teaspoon coconut extract
- 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.56 grams pecans, crushed finely
- 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.
Make the Pineapple Rum Simple Syrup
- 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.56 mL pineapple juice, 1 tablespoon dark rum, 56 grams granulated sugar
- 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.
Make the Glaze & Top the Bundt Cake
- Add the confectioner’s sugar, warm water and lemon juice to a small bowl and whisk until smooth.290 grams confectioner's (powdered) sugar, 2 tablespoon warm water, 2 tablespoon lemon juice
- Add the melted butter and whisk again until completely incorporated.28 grams unsalted butter, melted
- Pour the glaze over the cooled hummingbird bundt cake and serve. Store any leftovers in a semi-sealed container like a cake dome or wrapped in foil/plastic wrap. This cake doesn't have to be refrigerated.
Nutrition
Video
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.
- Release the bundt cake from the pan while it's still slightly warm. This is when it will release the easiest, but you also want to avoid having it open to the elements to completely cool, since this can dry it out. Instead, at least 10-15 minutes after applying the simple syrup, when you can comfortably touch the pan barhanded, invert the pan onto your desired cake stand or plate to release the cake. Keep the bundt pan inverted over the cake until it is completely cool. It should have a tiny gap between the cake and the pan to avoid the cake adhering again.