Hummingbird Bundt Cake is a delightful treat that combines the flavors of banana, pineapple, and pecans in a moist and delicious cake. It’s perfect for any occasion, from a casual brunch to a special celebration. This recipe is easy to follow and yields a beautiful cake that’s sure to impress.
Why You Will Love This Recipe
This Hummingbird Bundt Cake is more than just a cake; it’s an experience. The combination of ripe bananas, crushed pineapple, and crunchy pecans creates a symphony of flavors and textures that will tantalize your taste buds. What makes this recipe truly special is its incredible moisture, ensuring every slice is tender and delicious. Plus, baking it in a bundt pan makes it visually stunning, perfect for showcasing on your dessert table. It is even better the next day, as the flavors meld together!
Ingredients
Here’s what you’ll need to make this amazing Hummingbird Bundt Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
Step-by-Step Instructions
Follow these easy steps to bake your own Hummingbird Bundt Cake:
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very well. This will help the cake release cleanly after baking. You can also use baking spray that contains flour.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make sure everything is well combined to ensure even distribution of the leavening agents and spices.
Step 3: Add Wet Ingredients
Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
Step 4: Incorporate Fruits and Nuts
Gently fold in the mashed bananas, crushed pineapple (with its juice), and chopped pecans until everything is evenly distributed throughout the batter.
Step 5: Pour into Bundt Pan
Pour the batter into the prepared bundt pan, spreading it evenly.
Step 6: Bake the Cake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 50-minute mark to avoid overbaking.
Step 7: Cool and Invert
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
Step 8: Frost (Optional)
If desired, frost the cooled cake with cream cheese frosting or dust with powdered sugar.
Serving Suggestions
Hummingbird Bundt Cake is wonderful on its own, but it also pairs well with a few complementary items. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
For a more festive presentation, garnish the cake with fresh fruit, such as sliced bananas or pineapple wedges. You can also sprinkle extra chopped pecans on top for added texture and flavor.
This cake is perfect for any occasion, from a casual brunch to a holiday gathering. Its beautiful appearance and delicious flavor make it a crowd-pleaser every time.
Storage and Reheating
To store your Hummingbird Bundt Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
If you refrigerate the cake, let it come to room temperature before serving for the best flavor and texture. You can also gently reheat individual slices in the microwave for a few seconds to warm them up.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 12-16 slices
- Equipment: 10-inch bundt pan, large mixing bowl, whisk, wooden skewer
Hummingbird Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1 8 ounce can crushed pineapple, undrained
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very well. This will help the cake release cleanly after baking. You can also use baking spray that contains flour.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make sure everything is well combined to ensure even distribution of the leavening agents and spices.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the mashed bananas, crushed pineapple (with its juice), and chopped pecans until everything is evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around the 50-minute mark to avoid overbaking.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
- If desired, frost the cooled cake with cream cheese frosting or dust with powdered sugar.