The Messy Baker Blog

Hummingbird Cake with Cream Cheese Glaze

I love dessert. Cake, pie, brownies, cookies… If it’s sweet, I’ll most likely fall in love with it. Sometimes I wish I could be more like my Dad. He can sit right next to a perfectly frosted cake and nothing. Not a finger in the frosting, not a sliver, not a “Is it time to eat cake yet?” plea. Nothing! Me? I’m more of a dessert-first kind of gal.

I take after my very wise grandfather. He believes that there’s a second stomach; an overflow stomach, of sorts. It’s the stomach that’s reserved for dessert, and dessert alone. Nothing else enters the dessert stomach but sweet treats. Now, not everyone has this second stomach; only a select few. Here’s how you can tell if you have a dessert stomach. You can eat a full meal, whether it be Thanksgiving, Christmas, or a five-course meal at a fancy restaurant, and still have room for dessert directly after the meal. If you can do that, then there’s a good chance that you’ve been blessed with a dessert stomach. If so, consider yourself a lucky duck.

This hummingbird cake was made for our tropical themed #BundtAMonth. Since not everyone has that very exclusive second dessert stomach, I had my family over to eat it for breakfast. Dessert first–problem solved!

Hummingbird Bundt w- Cream Cheese Glaze | www.themessybakerblog.com-6358

My family LOVED this cake. It reminds of a gigantic loaf of banana bread…except way better because pineapples and cream cheese glaze get added to the mix.

Hummingbird Bundt | www.themessybakerblog.com-6369

If I allowed myself, I could have eaten the glaze by the spoonful, shoveling spoon after spoon of creamy glaze into my mouth. It would have been a dream come true if I did.

Hummingbird Bundt | www.themessybakerblog.com-6380

Just look at that cake dripping with glaze and topped with toasted pecans. Who could resist?

This was my first time making a hummingbird cake. I’ve heard of it, but didn’t really know the details. Well, I researched it. Wikipedia defines it as follows:

Hummingbird cake is a banana pineapple spice cake from the United States. Ingredients include flour, sugar, salt, ripe banana, pineapple, cinnamon, pecans, vanilla, eggs, and leavening agent. It is often served with cream cheese frosting.The cake has been a tradition in the Southern United States since the mid 19th century.The first known publication of the recipe was in a February 1978 edition of Southern Living by L.H. Wiggin. It was elected the magazine’s favorite recipe in 1990, and won the Favorite Cake Award at the 1978 Kentucky State Fair. The cake has two or three layers with pecans, mashed bananas, crushed pineapple and cream cheese frosting. (Wikipedia)

I decided to take the four layers and condense it into one fine-looking bundt. The result is a beautiful, moist cake without all the fuss.

Hummingbird Bundt | www.themessybakerblog.com-6389

I bet you’ll discover your dessert stomach after one look at this beauty.

Hummingbird Bundt | www.themessybakerblog.com-6363

Enjoy!

5.0 from 3 reviews
Hummingbird Cake with Cream Cheese Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake, Bundt Cake
Cuisine: Adapted from Southern Living
Serves: 10-12
Ingredients
  • Cake Batter
  • 1½ cups chopped pecans, toasted and chopped
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 ripe bananas
  • 3 large eggs
  • 1 (8-oz.) can crushed pineapple (do not drain)
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
Glaze:
  • 4 ounces cream cheese, softened
  • 2 tbs. unsalted butter, softened
  • 1½ cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tbsp. milk
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour your bundt pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Set aside.
  3. Sprinkle 1 cup of your chopped pecans into the bottom of your prepared bundt pan. Set aside.
  4. In a separate large bowl, mash the bananas (I find it easiest to use a potato masher). Whisk in the eggs. Whisk in the crushed pineapple, canola oil, and vanilla extract.
  5. Add the dry ingredients to the banana mixture in three batches, stirring after each addition. Pour the batter over the pecans; smooth with a rubber spatula.
  6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 30 minutes; remove the cake from the pan and cool on a wire rack completely before glazing.
Glaze
  1. In the bowl of a stand mixer or a large bowl with a hand mixer, add cream cheese and butter. Beat until smooth. Slowly beat in the powdered sugar until smooth. Beat in vanilla extract. Slowly add the milk, 1 tablespoon at a time, beating after each addition. You want the glaze thin enough to drizzle over the cake. When the glaze reaches drizzling consistency, it's ready.
  2. Drizzle the cooled cake with glaze and sprinkle with remaining toasted pecans. Serve.

 

   

51 Responses to “Hummingbird Cake with Cream Cheese Glaze”

  1. #
    1
    Laura — March 7, 2013 at 1:54 am

    This cracked me up! Growing up I always called it my dessert corner! And yes I have one. For sure.

    The cake is gorgeous.

    Reply

    • Jennie replied March 8th, 2013 at 10:10 am

      That’s a great name for it, Laura. Thank you!

      Reply

  2. #
    2
    CCU — March 7, 2013 at 5:04 am

    Your cake looks divine my friend and was accompanied by another brilliant post :D

    Cheers
    CCU

    Reply

    • Jennie replied March 8th, 2013 at 10:10 am

      Thank you so much, Uru!

      Reply

  3. #
    3
    Dorothy at ShockinglyDelicious — March 7, 2013 at 8:45 am

    I would totally eat a piece of that for breakfast!

    Reply

  4. #
    4
    Anita at Hungry Couple — March 7, 2013 at 9:25 am

    Jennie, your cake and your photos are stunning. Straight from a magazine. And I am definitely blessed with a dessert stomach. Also, dessert hips… ;(

    Reply

  5. #
    5
    Kayle (The Cooking Actress) — March 7, 2013 at 10:08 am

    OMG yes! I have a 2nd stomach!

    Reply

    • Jennie replied March 8th, 2013 at 10:21 am

      Weee! Yay for dessert stomachs!

      Reply

  6. #
    6
    Jessica@AKitchenAddiction — March 7, 2013 at 11:08 am

    This is gorgeous! Definitely found my dessert stomach! :)

    Reply

    • Jennie replied March 8th, 2013 at 10:21 am

      Thanks, Jess! Oooh, let me know how you like that newfound dessert stomach.

      Reply

  7. #
    7
    Stefanie @ Sarcastic Cooking — March 7, 2013 at 11:08 am

    Beautiful! I love Hummingbird Cake. I like the idea of this as a bundt! Also your pictures are making me drool!!!

    Reply

    • Jennie replied March 8th, 2013 at 10:20 am

      Thanks, Stefanie!

      Reply

  8. #
    8
    Alice @ Hip Foodie Mom — March 7, 2013 at 12:31 pm

    Jennie!
    love your hummingbird bundt cake! It’s sooo pretty! I have never baked one or tasted one but after seeing 2 today, I will definitely give this one a try! and I – am happy to say- have been blessed with a dessert stomach. . . I think I have 2. :P

    Reply

    • Jennie replied March 8th, 2013 at 10:20 am

      Alice, you lucky duck. Two dessert stomachs? I’m green with envy. Thanks!

      Reply

  9. #
    9
    Ruby @ The Ruby Red Apron — March 7, 2013 at 1:42 pm

    Your grandfather! So very wise. I liked the second stomach for dessert theory! That is totally me. & This hummingbird bundt cake looks lovely!

    Reply

    • Jennie replied March 8th, 2013 at 10:19 am

      Oh, yes, he’s very wise. Gotta love that second stomach. Thanks, Ruby!

      Reply

  10. #
    10
    Renee — March 7, 2013 at 2:52 pm

    I was born with a dessert stomach too. I got if from my mom. Don’t come between either of us and the dessert table. We would break in to the front of the line to get a slice of this cake.

    Reply

    • Jennie replied March 8th, 2013 at 10:17 am

      Dessert lovers unite! Thanks, Renee.

      Reply

  11. #
    11
    Tara — March 7, 2013 at 4:12 pm

    I love how you drizzled the glaze on and how moist this cake looks. My stomach is growling looking at this wonderful cake!!

    Reply

    • Jennie replied March 8th, 2013 at 10:19 am

      Thanks, Tara!

      Reply

  12. #
    12
    Paula @ Vintage Kitchen — March 7, 2013 at 5:07 pm

    My family lacks a second stomach now that I think of it. Mine makes an appearance sometimes. Isn´t hummingbird a wonderful cake? I love it, and that drizzled frosting is absolutely perfect for it!

    Reply

    • Jennie replied March 8th, 2013 at 10:17 am

      Thanks, Paula. Girl, we need to get your second stomach up and running… Or, maybe you’re safer without it.

      Reply

  13. #
    13
    The Ninja Baker — March 7, 2013 at 6:32 pm

    Fun post, Jennie! And yes, I too have a second stomach always ready for sweet treats.

    Hard to believe this is your first attempt at Hummingbird, your Bundt is beautiful!
    Thank you for sharing the recipe and the history of the cake =)

    Reply

    • Jennie replied March 8th, 2013 at 10:16 am

      Thanks, Ninja! Yay for second stomachs!

      Reply

  14. #
    14
    Hezzi-D — March 7, 2013 at 7:54 pm

    I adapted the same recipe so I know how amazing this one is! You did a beautiful job with the glaze, yum!

    Reply

    • Jennie replied March 8th, 2013 at 10:16 am

      It was an awesome recipe, Hezzi-D. Thank you!

      Reply

  15. #
    15
    Holly — March 7, 2013 at 8:59 pm

    Gorgeous cake! Now I know my fitness problem– my second stomach is getting in the way of any exercise my first stomach tries to do!! Ha! I can relate.

    Reply

    • Jennie replied March 8th, 2013 at 10:15 am

      That second stomach ruins everything :) Thanks, Holly!

      Reply

  16. #
    16
    Lora @cakeduchess — March 7, 2013 at 10:36 pm

    See, that’s why I love bundts…no fuss and look at these results! Love your pretty and luscious hummingbird cake. Now I want a slice before bed!Gorgeous, Jennie. Thanks for being a part of #BundtaMonth!!

    Reply

    • Jennie replied March 8th, 2013 at 10:15 am

      I love bundt cake! Thanks for having me Lora.

      Reply

  17. #
    17
    Terra — March 8, 2013 at 12:33 am

    Oh yum! You know I love me some hummingbird cake, it is unique and amazing:-) Your bundt cake looks fabulous, and that drizzle of frosting…..I am in love:-) Hugs, Terra

    Reply

    • Jennie replied March 8th, 2013 at 10:14 am

      Thanks, Terra!

      Reply

  18. #
    18
    Erin @ Texanerin Baking — March 8, 2013 at 8:13 am

    I’ve never made or had hummingbird cake but it sounds delightful. :) And those pictures?! So pretty!

    And can I just say that I LOVE bundt cakes. So less fussy than all other types of cake! Woohoo for bundts. :)

    Reply

    • Jennie replied March 8th, 2013 at 10:13 am

      Thanks, Erin! I adore bundt cakes for their simplicity.

      Reply

  19. #
    19
    Laura @ Family Spice — March 8, 2013 at 9:36 am

    Oh, yes! Pass me a slice of that gorgeous cake!

    Reply

    • Jennie replied March 8th, 2013 at 10:12 am

      Thanks, Laura!

      Reply

  20. #
    20
    Averie @ Averie Cooks — March 8, 2013 at 4:03 pm

    I’ve seen other recipes for Hummingbird cakes in cookbooks, blogs, food sites, etc and have always wanted to make one. Thanks for the nudge- yours is beautiful!

    Reply

  21. #
    21
    Rosie @ Blueberry Kitchen — March 8, 2013 at 4:13 pm

    Yum, your cake looks and sounds totally gorgeous!

    Reply

  22. #
    22
    Chung-Ah | Damn Delicious — March 8, 2013 at 6:20 pm

    I’m sure I have a dessert stomach, one that sticks out and won’t look flat no matter how much I workout! Oh well. Cake is too important to give up anyway.

    And this bundt cake is just gorgeous! You know I can totally help with leftovers, right?

    Reply

  23. #
    23
    Kate | Food Babbles — March 8, 2013 at 7:40 pm

    Love your description of a “dessert stomach.” I definitely have one!! I always have room for dessert no matter what and I’m always ready for dessert, even first. This cake is beautiful!!! I’ve never made or eaten a hummingbird cake before. Yours has me wanting to make one! My mouth is watering at your description. Bookmarking this for sure! Lovely Jennie!

    Reply

  24. #
    24
    shannon — March 8, 2013 at 10:58 pm

    hummingbird bundt! SUCH a great way to take the fuss out of this cake, for sure. I’ve been wanting to make little hummingbird cakes (because how cute) but the idea of all the layering? it scares even me. I”m going to do it, but i bet i do this first. :) SO pretty.

    Reply

  25. #
    25
    Stephanie @ Eat. Drink. Love. — March 8, 2013 at 11:07 pm

    A second dessert stomach…I love it!! So true. And this cake is awesome! I love Hummingbird cake!

    Reply

  26. #
    26
    Elizabeth — March 9, 2013 at 7:54 pm

    Bundts are one of my favorite things ever! I love them so much.

    Reply

    • Jennie replied March 9th, 2013 at 9:19 pm

      Bundts are the best!

      Reply

  27. #
    27
    Liz — March 10, 2013 at 5:16 pm

    Stunning cake, Jennie! I love the drizzle…perfectly done! My dad is the same way…what is that about????!!!

    Reply

  28. #
    28
    sooyoung — March 12, 2013 at 12:00 pm

    So funny, my sister and I call it our dessert stomach too!!! If I could, I would start and end every meal with dessert! And I love hummingbird cake, yours looks absolutely delicious and beautiful.

    Reply

  29. #
    29
    BigFATcook — March 14, 2013 at 11:46 am

    Wonderful looking bundt, i love it!!

    Reply

    • Jennie replied March 14th, 2013 at 5:09 pm

      Thank you so much!

      Reply

  30. #
    30
    Brandy — April 3, 2013 at 1:52 pm

    My family and I Love Humming bird cake, wanting to make this for my husbands birthday next week, but i have a quick question, on your Ingredients
    you list
    •Cake Batter
    is this specialy made or like a boxed cake mix prepared?

    Reply

    • Jennie replied April 5th, 2013 at 3:11 pm

      Hi Brandy,

      Thanks for visiting. The “Cake Batter” is just a title indicator to separate the batter ingredients from the glaze ingredients. The ingredients listed under “Cake Batter” will make up the base of the cake. I hope this helps. If you have any other questions, please don’t hesitate to ask. Enjoy!

      Reply

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