Hummingbird Bundt Cake

With its signature flavors of banana, pineapple, pecans, and spice, this hummingbird Bundt cake will fly your tastebuds off to someplace warm and sunny. Top with a cinnamon-spiced cream cheese icing and more toasted pecans for a cake that will disappear as quickly as the bird it’s named after.

There are lots of fantastic recipes out there for hummingbird cake, and they’re all pretty similar. I adapted this Bundt cake variation from Southern Living‘s ever-popular recipe. It has all the main components of the classic hummingbird layer cake:

• Banana
• Pineapple
• Toasted pecans
• A little spice
• Cream cheese icing

…but in Bundt form. This is a super plush cake with tons of textures and flavors to love (and minimal decorating required). Here is my hummingbird layer cake if you ever want to try it, too

• Pecans: Toast them first. It makes a world of difference, trust me! I always recommend this for carrot cake, too. You’ll use some in the batter and the rest as garnish on top.
• Flour: All-purpose flour is the base of this cake.
• Baking Soda + Baking Powder: We’re using both leaveners here, for double-duty to lift up this naturally heavy cake.
• Cinnamon + Allspice: These warm spices pair beautifully with the banana and pineapple.
• Salt: A little salt balances the sweet.
• Eggs (from chickens, not hummingbirds!): Eggs bind all the ingredients together.
• Vegetable Oil: A neutral-tasting oil makes this cake wonderfully moist while letting its main flavors shine.
• Sour Cream: Sour cream lightens up the crumb of this cake, so it isn’t overly dense.
• Granulated Sugar + Brown Sugar: A mix of both sugars sweetens the cake.
• Vanilla: Flavor-enhancer extraordinaire!
• Bananas: You want the super-ripe, brown and spotty ones like you use for banana