04/28/2026
Hummingbird Bundt Cake - Featured in the May issue of Food and Wine Magazine
Active: 45 min
Total: 3 hr 55 min
Serves: 12
Cake
7 large ripe bananas, peeled and sliced into 2-inch pieces
1 cup plus 1½ Tbsp. canola oil, divided
3 large eggs
1 (8-oz.) can crushed pineapple, undrained
1¼ cups granulated sugar
⅔ cup packed light brown sugar
2 tsp. vanilla extract
3 cups all-purpose flour (about 12¾ oz.)
2 tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. fine sea salt
1 cup chopped toasted pecans
Baking spray with flour
Frosting
4 oz. cream cheese, softened
1¼ cups powdered sugar
¾ tsp. vanilla extract
1 to 2 Tbsp. water, divided
Dried pineapple flowers, pineapple fronds, and edible flowers (optional)
Instructions
1. Make the cake
Preheat oven to broil with rack about 5 inches from heat. Line a large rimmed baking sheet with foil. Toss bananas with 1½ Tbsp. oil on the sheet. Broil until browned and softened, 12–18 minutes. Transfer bananas and juices to a bowl and mash to yield about 1½ cups. Let cool slightly, about 10 minutes.
2. Mix batter
Reduce oven to 350°F with rack in center. Add eggs, pineapple, granulated sugar, brown sugar, vanilla, and remaining 1 cup oil to bananas; whisk until combined. Stir in flour, pumpkin pie spice, baking soda, and salt until just combined. Fold in pecans.
3. Bake
Coat a 12-cup Bundt pan with baking spray. Spread batter evenly. Bake at 350°F until a toothpick inserted in center comes out clean, about 1 hour. Cool in pan on a wire rack for 15 minutes, then invert onto rack; remove pan and cool completely, 2–3 hours.
4. Make the frosting
Whisk cream cheese, powdered sugar, vanilla, and 1 Tbsp. water until smooth. Add remaining water as needed for desired consistency. Spoon over cake.
Garnish with pineapple flowers and edible flowers if desired.
