Go Back
Delicious Banana Pineapple Bundt Cake topped with a glaze, perfect for desserts

Tropical Banana Pineapple Bundt

This Hummingbird Bundt Cake is a delightful combination of mashed bananas, pineapple, and toasted pecans, offering a warm and nostalgic flavor profile that's perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.25 cups 1 and 1/4 cups chopped pecans, divided Toast for enhanced flavor
  • 3 cups 3 cups all-purpose flour (spooned & leveled) Can substitute some with cake flour for tenderness
  • 1 teaspoon 1 teaspoon baking soda
  • 1 teaspoon 1 teaspoon baking powder
  • 1.5 teaspoons 1 and 1/2 teaspoons ground cinnamon
  • 0.5 teaspoon 1/2 teaspoon allspice
  • 0.5 teaspoon 1/2 teaspoon salt
  • 3 large 3 large eggs, at room temperature Room temperature for better mixing
  • 0.75 cups 3/4 cup vegetable oil (or canola oil)
  • 2 Tablespoons 2 Tablespoons pineapple juice
  • 0.5 cup 1/2 cup sour cream, at room temperature Can substitute Greek yogurt
  • 1.25 cups 1 and 1/4 cups granulated sugar Brown sugar can add flavor depth
  • 0.25 cup 1/4 cup packed light or dark brown sugar Both work well
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 1 cup 1 cup mashed banana (about 3 medium or 2 large ripe bananas) Use very ripe bananas
  • 1 cup 1 cup finely chopped pineapple (canned or fresh, drained) Ensure canned pineapple is drained well
For the Cream Cheese Icing
  • 4 ounces 4 ounces full-fat brick-style cream cheese, softened to room temperature
  • 4 Tablespoons 4 Tablespoons unsalted butter, softened to room temperature
  • 1 cup 1 cup confectioners’ sugar
  • 2-3 Tablespoons 2–3 Tablespoons whole milk, slightly warmed Add to reach desired consistency
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 pinch pinch of cinnamon, to taste Optional

Method
 

Preparation
  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
  2. Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside.
  3. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.
  4. In a medium bowl, whisk the eggs, oil, pineapple juice, and sour cream together until combined. Add the granulated sugar, brown sugar, and vanilla extract and whisk until combined. Fold in the banana, pineapple, and 1 cup (130g) of the pecans.
Baking
  1. Pour the wet ingredients into the dry ingredients and fold with a silicone spatula until combined. Spoon/pour the batter into the prepared Bundt pan.
  2. Bake for 55–60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
  3. Once done, remove from the oven and allow to cool for 1 hour in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a serving plate/cake stand. Allow to cool for at least 1 more hour before icing.
Icing
  1. In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
  2. Add the confectioners’ sugar, vanilla extract, and 2 Tablespoons (30ml) of warm milk. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until completely combined and smooth.
  3. Spoon the icing over the top of the cake and sprinkle with the remaining toasted pecans.

Notes

Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days. Bring to room temperature before serving.