This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Hummingbird Cake is a traditional southern cake, but it is originally from Jamaica before the recipe came to the south and became very popular. Traditionally, it uses bananas and pineapple, which I use in mine, but I also add a little fresh orange zest for a light citrus flavor.
For this recipe, I am working with a company called Millican Pecan Co. This company is really neat because it has been a family business for 5 generations. Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is still producing delicious products- like the Pecan Pieces I used for this recipe! I have worked with this company before, and love the wide variety of products- everything from pecan pieces, to pecan halves, to ground pecans, and to pecan butter!
These pecans are delicious and they work so well with the crushed pineapple, citrus and banana in the cake. The banana in the cake results in a moist and delicious cake everyone will love. I top this beautiful cake with a cream and rich cream cheese frosting and a few additional pecans. The flavors are so delicious and it is a perfect dessert for a holiday or just to enjoy on the sofa after a busy day. I know that I love to end my day with something sweet while I am lounging on the couch. Right now I am really loving Homeland. We like to watch Criminal Minds, House Hunters, and Lego Masters these days as well.
What do you need to make Hummingbird Bundt Cake with Cream Cheese Glaze?
- chopped pecans
- all-purpose flour
- sugar
- baking soda
- ground cinnamon
- salt
- eggs
- large bananas, mashed
- crushed pineapple, do not drain
- fresh orange zest
- canola oil
- vanilla extract
- plain cream cheese, room temperature
- powdered sugar
- vanilla
- milk
- bundt cake pan
For Cake:
- Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.
- Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.
- Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.
- Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 ½ hours.
For Glaze:
- Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.
- Whip the cream cheese and sugar together till well combined and fluffy.
- Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.
Looking for more delicious spring sweets?
Creamy Lemon Cheesecake Parfaits
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Hummingbird Bundt Cake with Cream Cheese Glaze
Ingredients
For Cake
- 1 ½ cups chopped pecans
- 3 cups all-purpose flour
- 1 ¾ cups sugar
- 1 teaspoon baking soda
- 1 tsp ground cinnamon
- ½ teaspoon salt
- 2 eggs
- 3 large bananas, mashed
- 8 oz can crushed pineapple, do not drain
- 1 ½ teaspoon fresh orange zest
- ¾ cup canola oil
- 1 teaspoon vanilla extract
For Glaze
- 4 oz plain cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tbsp milk
Instructions
For Cake:
- Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.
- Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.
- Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.
- Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 ½ hours.
For Glaze:
- Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.
- Whip the cream cheese and sugar together till well combined and fluffy.
- Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.
Notes
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene's Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor's Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate's Recipe Box
- Lemony Baked Doughnuts by Karen's Kitchen Stories
- Mint Chocolate Quick Bread by Cindy's Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n' Cooks
- Spring Pastel Watercolor Cake by Hezzi-D's Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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Hezzi-D
I love hummingbird cake and this Bundt version looks awesome! Thos pecans are so good!
Colleen - Faith, Hope, Love, & Luck
I have so many fond memories of humming bird cake! This is just another reminder that it's been way too long since I've made one!
Ramona
I am not much of a cake person but if it is to make one it’s definitely a hummingbird cake. I never thought of doing a Bundt cake. This looks soo delicious that I’m now seriously thinking of making today. Thank you so much for the inspiration and this lovely recipe 🤤
Megan Marlowe
I adore Hummingbird cake but have only made it into cupcakes! I love that you used a bundt pan! Definitely going that route next time!
Leslie
What a beautiful bundt cake you have here! I must admit, cream cheese icing is my all-time favorite! I bet it pairs with this cake nicely!
Danielle
Fantastic cake that I am sure I will be making over and over again! It looks so inviting, too - yum!
Christie
I have never had hummingbird cake. I like everything in it but never had it. It looks so good! I'll have to make this for Easter!