Hummingbird Pound Cake

Smell of Rosemary - Hummingbird Pound Cake - Top

Easy to make, and delightful, this simplified version of the Southern classic Hummingbird cake is made with a Bundt pan, features bananas, pineapple, and cinnamon, and is topped with cream cheese glaze.



3 cups of all-purpose flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon of salt
3 large eggs
1 ¾ cups mashed bananas (about 4)
1 (8 ounces) can have crushed pineapple with their juices
¾ cup of canola oil
1 ½ teaspoons of vanilla extract


4 ounces of cream cheese, softened
2 cups of powdered sugar
1 teaspoon of vanilla extract
2 tablespoons of milk, or more for desired consistency

Smell of Rosemary - Hummingbird Pound Cake - Ingredients

Preheat oven to 350 degrees Fahrenheit.

Butter a 12 cup Bundt cake and dust with flour.

In a large bowl, mix flour, sugar, baking soda, cinnamon and salt.

In another bowl, mix mashed bananas, crushed pineapple, eggs, vanilla, and canola oil.

Smell of Rosemary - Hummingbird Pound Cake - Mixing Dry and Wet Ingredients

Mix dry and wet ingredients until just combined,

Smell of Rosemary - Hummingbird Pound Cake - Making the Dough

and transfer to a prepared cake pan.

Smell of Rosemary - Hummingbird Pound Cake - Ready for the Oven

Bake for a minimum of 1 hour or up to a 1 hour and 10 minutes. Cake is done when a wooden stick inserted in the center of the cake comes out clean.

Smell of Rosemary - Hummingbird Pound Cake

Remove cake from the oven and cool in the pan for 15 minutes on wire racks. Remove cake from the pan and cool completely for about 2 hours before glazing.

To make the glaze:

Place cream cheese, powdered sugar, vanilla and milk in the bowl of the standing mixer equipped with the whisker attachment and whisk until well blended. Add more milk to achieve the desired consistency.

Smell of Rosemary - Hummingbird Pound Cake

Spread cream cheese glaze on the cooled cake.

Smell of Rosemary - Hummingbird Pound Cake - Bottom

This cake will make to 10 to 12 servings.

Prep time 20 minutes.

Bake time about 1 hour and 10 minutes.

Cool time about 2 hours.

Recipe inspired by ‘Southern Living, Best Southern Desserts’, special edition 2016 magazine.

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