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Hummingbird Pound Cake

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This Hummingbird Pound Cake is a delectable treat, without the nuts!  It’s incredibly moist and perfect for holiday tables.

  • Total Time: ~5-7 hours
  • Yield: 18 servings 1x


Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 227 g (1 c) unsalted butter, room temperature
  • 2 tbsp vegetable oil
  • 500 g (2.5 c) granulated sugar
  • 5 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 248 g (1 c) ripe mashed banana (about 2 large bananas)
  • 227 g (8 oz) crushed pineapple, undrained

For the Vanilla Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

For the Cream Cheese Glaze:

  • 154 g (2/3 c) cream cheese, room temperature
  • 240 g (2 c) confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp whole milk
  • 1/8 tsp fine sea salt


To Make the Batter:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.  
  2. Sift together the all-purpose flour, cinnamon, nutmeg, kosher salt and baking soda in a medium bowl.  Set aside.
  3. Stir together the mashed bananas and crushed pineapple in a medium bowl.  Set aside.  
  4. Add the room-temperature butter and vegetable oil to the bowl of your stand mixer or a large mixing bowl.  Mix just the butter and oil with your hand or stand mixer until it is completely combined and smooth.  Add the granulated sugar and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until it is completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. Add the vanilla and mix thoroughly.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the pineapple/banana mixture and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake) and add the batter to the pan.  Use a rubber spatula to even out the batter, then tap the pan on the countertop several times to remove air bubbles from the batter.
  11. Bake for 60-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.  

To Make the Vanilla Simple Syrup:

  1. Add sugar, sea salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the solids are completely dissolved.
  2. Add pure vanilla extract and stir to combine.
  3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Cream Cheese Glaze:

  1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix until completely smooth.
  2. Add the confectioner’s sugar, whole milk, and vanilla extract to the bowl.  Mix on low speed until there are no more lumps.
  3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
  4. Enjoy!
  • Author: Shani
  • Prep Time: 30 minutes
  • Cook Time: 60-75 minutes
  • Category: Dessert
  • Cuisine: American