This hummingbird Bundt cake is packed with its signature flavors—banana, pineapple, pecans, and warm spice—and it’ll whisk your taste buds away to somewhere sunny and warm. Drizzle it with a cinnamon-spiced cream cheese icing and top it off with more toasted pecans, and watch it vanish as fast as the bird it’s named after. 😉

One reader, Maureen, shared: “I’ve always wanted to try making a hummingbird cake, but the instructions seemed intimidating. When I saw this recipe, I knew I had to give it a shot. It was so easy and turned out delicious! My neighbor loved the mix of pineapple, bananas, and pecans too. I’m thrilled I made this cake and will absolutely bake it again… Thanks, Sally. ★★★★★”

Another reader, Sophia, said: “This Bundt cake is incredible! The recipe is simple to follow, and as usual, Sally’s extra tips are super helpful. We followed it exactly, and it baked up perfectly. The frosting and toasted pecans really make it special—the texture is just right, and the flavors make you want to slow down and savor every bite! ★★★★★”

There are plenty of great hummingbird cake recipes out there, and they’re all pretty similar. I adapted this Bundt version from Southern Living’s beloved classic. It has all the key ingredients of the traditional hummingbird layer cake:

• Banana
• Pineapple
• Toasted pecans
• A touch of spice
• Cream cheese icing

…but in Bundt form. This cake is ultra-soft, packed with texture and flavor (and requires hardly any decorating!). If you ever want to try the layer cake version, here’s my recipe for that too.

FAQ: Why Is It Called Hummingbird Cake?

When I first started making this cake from scratch, I wondered about its name and where it came from. The flavor actually originated in Jamaica. A version of the recipe was published by Southern Living in the late 1970s, which helped it become a Southern favorite. Now, it’s often considered a Southern classic. And the name? It’s a nod to Jamaica’s national bird!

Hummingbird Bundt Cake Ingredients:

• Pecans: Toast them first—it makes a huge difference, I promise! I always recommend this for carrot cake too. You’ll use some in the batter and the rest as a topping.
• Flour: All-purpose flour is the base.
• Baking Soda + Baking Powder: Both help lift this naturally dense cake.
• Cinnamon + Allspice: These warm spices pair perfectly with the banana and pineapple.
• Salt: Balances the sweetness.
• Eggs (from chickens, not hummingbirds!): They hold everything together.
• Vegetable Oil: Keeps the cake moist without overpowering the flavors.
• Sour Cream: Lightens the texture so it’s not too heavy.
• Granulated Sugar + Brown Sugar: A mix of both adds sweetness and depth.
• Vanilla: The ultimate flavor booster!
• Bananas: Use super-ripe, spotty ones (like for banana cake). Thawed frozen bananas work too—see How to Freeze & Thaw Bananas for Baking.
• Pineapple + Juice: Fresh or canned works—just finely chop it and add a splash of juice to the batter.

Behind the Recipe Testing

After testing at least half a dozen hummingbird Bundt cakes, my team and I are really happy with how this one turned out. When I first started developing it, I looked at a bunch of other recipes (including my own layer cake version). Most hummingbird cake recipes are pretty similar, but here are the four key changes I made for this Bundt version—and why:

1. Less banana: Early versions tasted more like banana bread with a hint of pineapple. While I love banana bread, the banana was overpowering here. Equal parts banana, pineapple, and pecans create a better balance.
2. Chopped pineapple instead of crushed: Most recipes call for canned crushed pineapple, but I prefer chopping it myself. That way, you control the size and can use fresh or canned. A little juice goes into the batter for extra moisture.
3. Reduced the sugar: Many recipes use 2 cups of sugar, but we found that too sweet. With all the natural sweetness from the fruit, I cut back and added brown sugar for depth.
4. Added sour cream: This was a last-minute tweak, and it made a big difference! Bundt cakes tend to be dense, and sour cream keeps the crumb lighter.

I like using pineapple chunks—just chop them finely. Fresh or canned works:

The batter is thick and textured. Use a 10–12 cup Bundt pan (like this one or this one). Since Bundt pans vary in shape and depth, baking times differ. Start checking at 50 minutes, then every 3 minutes after. Mine usually take about 58 minutes.

Cinnamon-Spiced Cream Cheese Icing

For that gorgeous drippy look, beat equal parts softened cream cheese and butter, then add powdered sugar, vanilla, and a splash of warm milk. This gives the icing the perfect consistency for drizzling. A pinch of cinnamon adds extra warmth (but it’s optional!).

Spoon the icing over the cake slowly—it’ll drip down the sides, and you can guide it with the spoon.

Top it with toasted pecans, and this hummingbird cake is ready to take flight… straight off the cake stand!