Description
This Easy Southern Hummingbird Bundt Cake is a moist and tender treat that blends sweet bananas, tangy pineapple, crunchy pecans, and a surprise savory twist with chicken ham. Finished with a smooth cream cheese glaze, this Bundt-style version of the classic hummingbird cake delivers nostalgic flavor with a modern twist. It’s easy to make, stores beautifully, and is ideal for holidays, potlucks, or any time you want to impress with minimal effort.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1 cup chopped chicken ham (substitute for regular ham)
For the glaze:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2–3 tbsp milk (adjust for consistency)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, oil, and vanilla extract until smooth. Stir in the crushed pineapple (with juice), mashed bananas, chicken ham, and chopped pecans.
Add the wet mixture to the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the glaze, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then gradually mix in milk until you reach a pourable consistency.
Drizzle the glaze over the cooled cake and garnish with extra chopped pecans if desired.
Notes
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Use very ripe bananas for maximum flavor and moisture.
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Don’t drain the pineapple—the juice enhances the cake’s texture.
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Toast the pecans before adding for a deeper, nuttier flavor.
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For a vegetarian version, simply leave out the chicken ham.
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Make sure to grease the Bundt pan well to prevent sticking.
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Glaze only once the cake is completely cool to avoid melting and soaking.
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Store at room temperature for up to 3 days or refrigerate for up to 5 days.
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Freeze unglazed slices individually for longer storage.
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Try garnishing with dried pineapple rings or crushed pecans for an elegant finish.
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Use this recipe for mini Bundt cakes—just reduce baking time to 30–35 minutes.