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5.0 from 36 votes

Hummingbird Bundt Cake Recipe

Hummingbird bundt cake recipe

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 16 servings
Calories: 377 kcal
Course: Dessert
Cuisine: American

Ingredients

Hummingbird Cake
  • 1 ¼ cups shredded sweetened coconut
  • 1 cup pecans
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 cups mashed ripe banana
  • 1/2 cup coconut oil melted
  • 8 ounce can crushed pineapple undrained
  • 1 teaspoon vanilla extract
Cream Cheese Icing
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
  2. Place coconut and pecans in a single layer on a cookie sheet.
  3. Bake for 5-10 minutes, or until fragrant and toasted.
  4. Set aside to cool.
  5. Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  6. In a separate large bowl, lightly beat eggs.
  7. Stir in mashed banana and coconut oil until combined.
  8. Add pineapple and vanilla; stir until combined.
  9. Stir in flour mixture just until combined.
  10. Add 1 cup toasted coconut, and stir to combine.
  11. Chop toasted pecans, and sprinkle into prepared bundt pan.
  12. Pour batter over pecans.
  13. Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
  14. Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
  15. To prepare icing, beat cream cheese.
  16. Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
  17. Continue adding milk to reach desired consistency.
  18. Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
  19. Cover and refrigerate any leftovers.

Notes

  • Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer. 
  • Pecans: Feel free to omit the pecans if needed. 
  • Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
  • Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil. 
  • Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don't recommend using fat-free cream cheese. 
  • Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 377kcal (19%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 34mg (11%) Sodium 239mg (10%) Potassium 137mg (4%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 95IU (2%) Vitamin C 1.5mg (2%) Calcium 30mg (3%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 377

% Daily Value*

Serving 1serving
Calories 377kcal 19%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 34mg 11%
Sodium 239mg 10%
Potassium 137mg 3%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 95IU 2%
Vitamin C 1.5mg 2%
Calcium 30mg 3%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.