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Hummingbird Bundt Cake with Cream Cheese Glaze ~ this one bowl recipe makes the Southern classic cake so much easier but every bit as delicious.


1 bundt cake

Total time

60 minutes


Breakfast, Dessert


  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 3 eggs (beaten)
  • 1½ cups vegetable oil (I use safflower or canola )
  • 1 tbsp vanilla paste or extract
  • 8 ounce can of crushed pineapple (do not drain)
  • 2 bananas (diced)
  • 1 cup chopped walnuts (plus more for garnish )
  • glaze
  • 4 ounces cream cheese (at room temperature)
  • 2 tbsp unsalted butter (at room temperature)
  • 1 tbsp vanilla paste or extract
  • 1½ cups sifted confectioner's sugar
  • milk or cream to thin


  1. Set oven to 350F
  2. Spray and flour your bundt pan (mine is a 9 cup capacity.)
  3. Put the flour, sugar, salt, baking soda, and spices in a large mixing bowl and whisk to combine. Add the eggs and oil and mix until just blended. Mix in the vanilla, then fold in the pineapple, banana, and walnuts. Turn the batter in to the prepared bundt pan. Do not fill your bundt pan more than 3/4 full. If you have extra batter you can make a cupcake or two.
  4. Bake for one hour, or until the cake is fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are ok.)
  5. Set the pan on a rack and let cool for 10-15 minutes, then turn out of the pan and let cool completely on the rack.
  6. To make the glaze, blend the cream cheese and butter, then add the vanilla, sugar, and enough milk or cream to get a spoon-able or spreadable glaze consistency. Spoon or spread over the top of the cooled cake, and spread over the sides. Garnish with chopped walnuts.
  7. View the recipe instructions at The View From the Great Island

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