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Moist Hummingbird Bundt Cake Recipe with Easy Cream Cheese Drizzle

moist hummingbird bundt cake - featured image
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A moist and tender hummingbird bundt cake bursting with bananas, pineapple, and warm spices, topped with a light and tangy cream cheese drizzle. Perfect for gatherings or a cozy treat with coffee.

Ingredients

Scale
  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups (400 grams) granulated sugar
  • 1 cup (240 ml) vegetable oil (canola or light olive oil)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts
  • For the cream cheese drizzle:
  • 4 oz (115 grams) cream cheese, softened
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. Stir to combine.
  3. In a separate bowl, whisk together the sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Fold in the mashed bananas and drained crushed pineapple gently.
  5. Gradually add the dry ingredients to the wet ingredients, folding carefully with a spatula until just combined.
  6. Stir in the chopped walnuts evenly.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes, checking doneness at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  10. To make the cream cheese drizzle, beat the softened cream cheese with powdered sugar, vanilla extract, and 2–3 tablespoons milk until smooth and pourable.
  11. Once the cake is fully cool, drizzle the cream cheese glaze over the top and let it set for a few minutes before slicing.

Notes

Use ripe bananas for best moisture and sweetness. Drain pineapple well to avoid sogginess. Grease and flour bundt pan thoroughly to prevent sticking. Do not overmix batter to keep cake tender. Let cake cool completely before drizzling cream cheese glaze. Toss nuts in flour before folding to prevent sinking. Cake tastes better the next day. Store covered at room temperature or refrigerated. Freeze slices for up to 3 months.

Nutrition

Keywords: hummingbird cake, bundt cake, cream cheese drizzle, banana cake, pineapple cake, moist cake, easy dessert, tropical cake

Find it online: https://norasfoods.com/moist-hummingbird-bundt-cake-recipe-with-easy-cream-cheese-drizzle/