Heavenly Hummingbird Bundt Cake with Orange Cream Glaze

Just Imagine the Aroma!

Ever walked past a bakery and caught a whiff of something so heavenly you just had to go in? That’s exactly how you’ll feel about this Heavenly Hummingbird Bundt Cake with Orange Cream Glaze! This cake is like a cozy hug in dessert form — moist, flavorful, and adorned with a dreamy orange glaze that makes every bite sing. Want to know why it’s called “heavenly”? Just wait until you taste it!

Why Make This Recipe

Why not whip up this cake? Here are a few reasons you’ll absolutely love it:

• One-Pan Wonder: Got dirty dishes? Not with this cake! Everything happens in one bowl, making cleanup a breeze. 🙌
• Guaranteed Happiness: Everyone in your family will devour this delightful treat, whether it’s for dessert or a special brunch.
• Perfect for Any Occasion: Birthdays, holidays, or just because it’s a Wednesday… honestly, who needs an excuse when cake is involved?

Ingredients:

You don’t need fancy stuff — just these basics!

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup salted butter, softened
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 ripe bananas, mashed (approximately 2 cups)
• 8.25 ounces can crushed pineapple (do not drain)
• 1 cup chopped pecans
• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons fresh orange juice
• 1 orange, zested

Directions:

1. Preheat the oven to 350°F and generously grease a 12-cup Bundt pan with butter or baking spray.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. In a separate bowl, beat the softened butter with an electric mixer for about 1 minute until creamy.
4. Add the sugar gradually and continue beating for 3-4 minutes until fluffy and light in color.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. Fold in the mashed bananas and undrained crushed pineapple until just combined.
7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped pecans, saving a small handful for optional garnish.
8. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
9. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
10. Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely.
11. For the glaze, beat cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla, orange juice, and zest until you achieve a pourable consistency.
12. Once the cake has completely cooled, drizzle the orange cream glaze generously over the top, allowing it to flow down the sides.

How to Make Heavenly Hummingbird Bundt Cake with Orange Cream Glaze (Overview)

Making this cake is a breeze! Start by preheating your oven and greasing your Bundt pan. In one bowl, mix the dry ingredients, while in another, cream your butter and sugar until fluffy. Beat in the eggs and bananas, then combine with the dry stuff, and voilà — you have your batter! Bake, cool, and then glaze. Pro tip: Don’t rush the cooling time! It’s worth the wait for the perfect slice.

How to Serve Heavenly Hummingbird Bundt Cake with Orange Cream Glaze

Serving this cake is as easy as pie — or maybe even easier! Dress it up with some extra pecans on top for a delightful crunch or serve it alongside a scoop of vanilla ice cream for a creamy contrast. Picture this: a golden-brown, moist cake drizzled with vibrant orange glaze, inviting you to take that first slice. Seriously, it looks as good as it tastes!

How to Store Heavenly Hummingbird Bundt Cake with Orange Cream Glaze

This beauty can hang around for 3-5 days in the fridge. Just make sure to cover it well to keep it moist. Want to save it for a rainy day? Freeze it wrapped tightly for up to 3 months. When you’re ready to indulge, just let it thaw in the fridge overnight or warm slices in the microwave for a few seconds. So good!

Tips to Make Heavenly Hummingbird Bundt Cake with Orange Cream Glaze

1. Use Overripe Bananas: The riper, the better! They add more moisture and natural sweetness.
2. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter.
3. Glaze with Zest: Include extra orange zest in the glaze for a zesty punch! 🌟
4. Don’t Skip the Cooling Time: If you rush it, you risk a cake disaster when you invert it. Patience is key!

Variation

Feeling adventurous? Experiment with different nuts like walnuts or even add in some shredded coconut for a tropical twist! Want a vegan option? Substitute the eggs with flaxseed meal and use vegan butter and cream cheese. No judgment here!

FAQs

Can I use frozen bananas?
Absolutely! Just make sure to thaw and drain them before using.

How can I make it gluten-free?
Swap the all-purpose flour for a gluten-free blend. Easy peasy!

How long does the glaze last?
The glaze can be made a day in advance! Just keep it in the fridge until you’re ready to use it.

📌 Pin this recipe for your next cozy dinner night!

Heavenly Hummingbird Bundt Cake with Orange Cream Glaze

This cake is a cozy dessert hug — moist, flavorful, and topped with a dreamy orange glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¾ cup salted butter, softened
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 3 ripe bananas, mashed (approximately 2 cups)
• 8.25 ounces can crushed pineapple (do not drain)
• 1 cup chopped pecans Save a small handful for garnish.

Glaze Ingredients

• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons fresh orange juice
• 1 orange zested

Method

 

Preparation and Mixing

1. Preheat the oven to 350°F and generously grease a 12-cup Bundt pan with butter or baking spray.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. In a separate bowl, beat the softened butter with an electric mixer for about 1 minute until creamy.
4. Add the sugar gradually and continue beating for 3-4 minutes until fluffy and light in color.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. Fold in the mashed bananas and undrained crushed pineapple until just combined.
7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
8. Fold in the chopped pecans, saving a small handful for optional garnish.

Baking the Cake

1. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
2. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
3. Allow the cake to cool in the pan for exactly 15 minutes, then invert onto a wire rack to cool completely.

Preparing the Glaze

1. In a medium bowl, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, vanilla, orange juice, and zest until you achieve a pourable consistency.

Glazing the Cake

1. Once the cake has completely cooled, drizzle the orange cream glaze generously over the top, allowing it to flow down the sides.

Notes

Use overripe bananas for more moisture and sweetness. Ensure your eggs and butter are at room temperature for a smoother batter. Don't skip the cooling time for the best texture.