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Recipe of the Week: Hummingbird Cake with Pineapple Cream Cheese Glaze


Spring is in the air and the birds have once again decided to serenade us with their songs. One of the birds I always try to attract to my garden each year is hummingbirds and when I think hummingbirds I think cake! If you think this is a strange train of thought you haven’t had Hummingbird Cake. It’s sweet, dense, packs a lot of flavor and is my go to cake come spring. No one knows where the cake got its name though some claim it came from the fact that it is sweet enough to attract Hummingbirds. There is no sifting, letting butter come to room temperature and you don’t even need to take out the mixer. The original Hummingbird cake was a layer cake with thick and creamy cream cheese frosting southern hostesses would meticulously construct and serve but I prefer making this one as a simple bundt with a glaze.

Hummingbird Cake with  Pineapple Cream Cheese Glaze

3 cups all-purpose flour
2 cups sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas, chopped
1 cup crushed pineapple, drained (save juice)
1 cup vegetable oil
4 large eggs , slightly beaten
1 1/2 teaspoons vanilla extract
1 cup pecans, finely chopped
4 ounces cream cheese
2-2 ½ cups confectioner’s sugar
3 tablespoons pineapple juice


Pre-heat oven to 350 degrees.  Grease and lightly flour one bundt pan.

In large bowl whisk together flour, sugar, cinnamon, baking soda, and salt. In separate bowl combine bananas pineapple, oil, eggs, and vanilla. Add wet ingredients to dry folding stirring until well mixed.  Add nuts, folding into batter with rubber spatula.  Pour batter into prepared bundt pan and bake for 45 minutes or until toothpick inserted into center of cake comes out clean.

Rest baked cake on a wire rack for 15 minutes. Remove from pan and cool completely on wire rack.

For the glaze: Using an electric mixer beat together the cream cheese, confectioner’s sugar and pineapple juice. Drizzle glaze over completely cooled cake.