Hummingbird Pound Cake Recipe with Cream Cheese Glaze

Hummingbird pound cake brings together ripe banana, pineapple, pecans, and cinnamon in a rich, tender cake inspired by the Southern-style Hummingbird cake. Baked in a Bundt pan and finished with a tangy cream cheese glaze, it’s a good make-ahead dessert for sharing or serving with coffee.

Ingredients

3 cups (375 g) all-purpose flour, spooned into the measuring cups and leveled
1 teaspoon (4 g) baking powder
½ teaspoon (2.5 g) baking soda
1 teaspoon (6 g) fine salt
1½ teaspoons (4 g) ground cinnamon
1 cup (227 g) unsalted butter, softened, plus extra for greasing the pan if needed
1½ cups (300 g) granulated sugar
4 large eggs (about 200 g without shells), at room temperature
2 teaspoons (10 ml) vanilla extract
1 cup (225 g) mashed ripe banana, usually 2 medium bananas
1 cup (225 g) crushed pineapple, well drained; measure after draining
½ cup (120 g) full-fat sour cream, at room temperature
1 cup (115 g) chopped pecans, plus 2 tablespoons (15 g) extra for garnish, if desired
4 ounces (113 g) cream cheese, softened, for the glaze
2 tablespoons (28 g) unsalted butter, softened, for the glaze
1½ cups (180 g) powdered sugar, sifted, for the glaze
2–3 tablespoons (30–45 ml) milk, as needed, for the glaze
½ teaspoon (2.5 ml) vanilla extract, for the glaze

Instructions

Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 325°F (163°C). Generously butter and flour a 10- to 12-cup Bundt pan, getting into the center tube and every ridge. Tap out excess flour. If using a nonstick baking spray formulated with flour, coat the pan evenly just before adding the batter. Measure and drain the pineapple, mash the banana, and bring the cold ingredients to room temperature while you work.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until the leaveners and spice are evenly distributed. Breaking up any flour lumps now helps prevent dry pockets in the finished cake. Set the bowl aside.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for about 3–4 minutes, scraping the bowl once or twice. The mixture should look paler and fluffy, though the sugar will still feel slightly grainy. This step adds air that helps a fairly dense, fruit-filled cake rise.
Add the eggs and vanilla. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl, then mix in the vanilla. If the mixture looks a little curdled, don’t worry; the banana and sour cream will smooth it out once the flour goes in. Avoid beating for a long time after the eggs are added.
Fold in the fruit and dry mixture. On low speed, add about one-third of the flour mixture, followed by half the banana, pineapple, and sour cream. Repeat, ending with the remaining flour mixture. Mix only until a few flour streaks remain, then fold in the chopped pecans with a spatula. The batter will be thick and textured. Stop as soon as it is evenly combined; overmixing can make the cake tough.
Fill and bake. Scrape the batter into the prepared pan and smooth the top. Gently tap the pan once on a folded kitchen towel to release large air pockets. Bake for 75 minutes, checking at 70 minutes. The cake is done when a wooden skewer inserted into a thick section comes out without wet batter and the center springs back lightly. For an additional check, insert an instant-read thermometer into the cake without touching the pan: the center should be about 200–205°F (93–96°C). USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes, and a fully baked cake will exceed that temperature.
Cool the cake before glazing. Set the pan on a cooling rack for 15 minutes. Run a thin, flexible spatula gently around the outer edge and center tube, then invert the cake onto the rack. Lift the pan off carefully and leave the cake to cool completely, about 60 minutes. Don’t glaze a warm cake: heat can melt the cream cheese mixture and make it slide off.
Make and add the glaze. Beat the softened cream cheese and butter in a bowl until smooth. Mix in the powdered sugar and vanilla, then beat in 2 tablespoons of milk. Add the remaining milk a teaspoon at a time until the glaze is thick but flows slowly from a spoon. Drizzle it over the cooled cake and, if you like, sprinkle with the extra pecans. Let the glaze set for about 10 minutes before slicing.

Tips

Drain the pineapple thoroughly. Excess juice can make the crumb heavy or leave a damp streak near the bottom of the cake. Put the crushed pineapple in a fine-mesh sieve and press it gently with the back of a spoon. Measure the fruit after draining; don’t replace the drained juice with extra liquid.
Use ripe, not watery, bananas. Bananas with brown speckles mash easily and bring sweetness and flavor. Measure the mashed fruit rather than estimating by number, since banana size varies. If you have a little less than a cup, add a spoonful of sour cream to make up the difference rather than adding a whole extra banana.
Grease every part of the Bundt pan. The grooves and center tube are common sticking spots. Use a pastry brush to spread softened butter into the details, then dust with flour and tap out the excess. Letting the cake rest in the pan for 15 minutes helps it release; leaving it there much longer can make it harder to unmold.
Keep the ingredients and mixing in balance. Room-temperature butter, eggs, and sour cream combine more evenly. Spoon and level the flour instead of scooping directly from the bag, which can pack in too much. Once you add the flour, mix only until combined so the cake stays tender.

Serving Suggestions

Serve slices at cool room temperature so the butter-rich crumb is soft and the cream cheese glaze is pleasantly creamy. The cake is flavorful on its own, so a small slice is satisfying after a meal. For a simple dessert plate, add fresh pineapple or sliced strawberries; their juicy, bright flavor contrasts with the rich cake. A handful of toasted pecans on the side echoes the nuts inside without making the glaze overly sweet.

For brunch or an afternoon coffee break, cut the cake into thinner slices and serve it with unsweetened coffee or black tea. If you are serving it as dessert after a large meal, you can omit the extra pecan garnish and use a lighter drizzle of glaze. For a celebration, arrange the whole cake on a platter and finish it with the garnish just before bringing it to the table, so the nuts stay crisp.

Variations

Use walnuts instead of pecans. Swap in the same amount of chopped walnuts for a slightly more earthy, assertive nut flavor. Toast either nut in a dry skillet over medium-low heat for a few minutes, stirring often, then cool completely before adding it to the batter. Toasting is optional, but it makes the nut flavor more pronounced.

Make a simpler topping. If you prefer less sweetness, leave off the cream cheese glaze and dust the cooled cake with a little powdered sugar. For a thinner finish, mix powdered sugar with milk and vanilla instead of using cream cheese and butter. A simple sugar glaze will be sweeter and less tangy, so begin with a small amount and drizzle to taste.

Add coconut. Replace up to ½ cup (40 g) of the pecans with unsweetened shredded coconut. Coconut gives the crumb a mild chewy texture and a tropical note. Keep the total amount of add-ins close to the original so the batter can still rise and bake evenly.

Bake it in a loaf pan. Divide the batter between two greased 9-by-5-inch loaf pans rather than trying to fit it all into one. Begin checking at 55 minutes; the exact time depends on the pans and oven, and the centers must be fully baked before you remove them. Cool each loaf in its pan for 10–15 minutes before turning it out. Glaze only after the loaves are completely cool.

Storage and Reheating

Because the glaze contains cream cheese, refrigerate the cake rather than leaving it out for extended periods. Put it in the refrigerator within 2 hours of serving, covered with a cake cover or loosely wrapped once the glaze has set. It keeps well for up to 4 days refrigerated. For the best texture, let a slice stand at room temperature for about 20 minutes before eating; the butter in the crumb softens as it loses its chill.

To freeze the cake, it is easiest to freeze it unglazed. Wrap cooled, whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator, then bring it closer to room temperature before adding freshly made glaze. Already-glazed slices can also be frozen, though the glaze may look less smooth after thawing. Keep them in a single layer until firm, then wrap and freeze.

This cake is meant to be served at room temperature or lightly warmed, not piping hot. If you want a warm slice, remove the glaze if possible and microwave the piece for about 8–10 seconds, checking before adding more time; a longer heating can make the crumb rubbery and the glaze runny. Return any uneaten portion to the refrigerator within 2 hours.

Frequently Asked Questions

Can I make hummingbird pound cake without a Bundt pan?
Yes. Two 9-by-5-inch loaf pans are a practical alternative; divide the batter evenly and start checking them at 55 minutes. A tube pan may also work if it holds at least 10 cups. Avoid filling any pan more than about two-thirds full, and bake extra batter separately rather than overfilling a smaller pan.

Why did my cake stick to the pan?
Bundt pans have narrow details where batter can cling, especially if the coating is worn or the pan was not greased evenly. Butter and flour the whole interior, including the tube, just before filling. Let the cake cool for 15 minutes, loosen the edges carefully, and invert it while it is still slightly warm. If one small section sticks, ease it free rather than pulling hard and tearing the cake.

Can I use fresh pineapple instead of canned?
Yes. Finely chop fresh pineapple and drain it well, then measure 1 cup (225 g) after draining. Canned crushed pineapple is convenient and consistent, while fresh pineapple may have a firmer texture and a sharper flavor. Don’t add pineapple juice to the batter; too much liquid can affect the crumb.

Can I prepare the cake a day ahead?
Yes. Bake and cool the cake, then wrap it well and refrigerate it without the glaze. Make the glaze and finish the cake on the day you plan to serve it, or glaze it earlier and keep it covered in the refrigerator. Allow time for the cake to lose some of its chill before slicing so the crumb is not firm.

How can I tell whether the center is baked through?
Check a thick section of the cake with a wooden skewer; it should come out without wet batter, though a few moist crumbs are fine. A thermometer provides a second check: aim for about 200–205°F (93–96°C) in the center, avoiding the pan and large fruit pieces. If the outside is browning before the middle is ready, loosely tent the top with foil and continue baking.

Can I reduce the sugar?
Reducing the sugar substantially can change the cake’s tenderness, browning, and moisture, so it is best to follow the amount in the recipe for a reliable result. If you want a less-sweet slice, leave off the glaze or use a light dusting of powdered sugar instead. The ripe banana and pineapple still give the cake a sweet, fruity flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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