The author of Pemberley Cup&Cakes , our collaborator Rosa, invites us today to prepare a cake with a summer touch in the form of a bundt cake. Do not miss this pastry classic!

Few virtues remain to be revealed about the always suggestive bundt cakes ; their presentation speaks for itself, the practically infinite variety of recipes that we can make with them is simply a challenge and the ease with which you work when you have an exceptional article, such as the Nordic Ware moulds , do nothing more than convert a task, highly rewarding in itself, into a real pleasure.

The traditional presentation of the now classic Hummingbird Cake (“hummingbird cake”) is usually, in fact, in the form of a multi-tiered cake with a generous coverage of cream cheese and a handful of nuts. However, I wanted to recreate this popular cake in a bundt cake version, because as I was saying, it is one of the most attractive presentations of almost any cake or cake that we can think of (even in a salty version !).

The origins of the aforementioned cake have always given rise to some controversy. Its birth dates back to the end of the 1960s (20th century) in the Caribbean, from there it soon reached the south of the United States (where it was also known as the cake that doesn't last, "the cake that doesn't last") and since then it has done nothing but gain followers. The different versions about the reason for this picturesque name range from the sound invariably emitted by everyone who tastes it — a kind of hmmm… — to its irresistible aroma and flavor, which even attracts birds as delicate and demanding as They are hummingbirds, which only feed on nectar.

In any case, it is a really exquisite cake, in my opinion, perfect for these summer dates thanks to that unmistakable touch that both pineapple and banana (or banana, in its original preparation) give it. Although it is not essential, I have also chosen to add a touch of grated coconut as a finishing touch, to accentuate that summer air a little more. In any case, whatever the season of the year, a cake with these credentials is a feast for the senses.

Ingredients (for 12-14 servings)

(All ingredients must be at room temperature, unless otherwise indicated)
*1 tablespoon equals 15 ml; 1 teaspoon equals 5 ml*

For the cake:
- 360 g of normal wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon ground Ceylon cinnamon
- ½ teaspoon of salt
- 3 eggs (L)
- 300 g of white sugar
- 180 ml of sunflower or light olive oil (according to personal preference)
- 1 ½ teaspoons of pure vanilla extract
- 350g approx. very ripe bananas, mashed (3-4 pieces, depending on size)
- 200g approx. fresh pineapple (very ripe) or in syrup (without the juice), cut into small pieces
- 120 g walnuts, chopped (plus an extra handful to decorate)
- Grated coconut, to decorate

For the glaze:
- 100 g of cream cheese
- 200 g icing sugar, sifted
- ½ teaspoon of pure vanilla extract
- 1 – 1 ½ tablespoons of milk


Of the cake:
1. Preheat the oven to 180°C with top and bottom heat and place the rack in the center position.
2. With the help of a pastry brush , thoroughly grease a bundt cake mold with a capacity for 10-12 cups (2.4 - 2.8 l) of about 25 cm in diameter. Next, sprinkle with a thin layer of flour and remove the excess by tapping the mold with the palm of your hand. Alternatively, you can also use non- stick spray . We booked.
3. In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt with the help of a sifter (or a large strainer , failing that) and finish by mixing with a few rods to combine all the ingredients well. We booked.
4. In another separate large bowl , beat the eggs together with the sugar vigorously with a whisk (by hand or with the help of a mixer/dough mixer ) for about 3 minutes until you get a fluffy, dense and visibly paler mixture.
5. Next, add the oil to the previous mixture progressively in a trickle without stopping stirring, now mixing more gently until completely integrated.
6. Next, add the vanilla extract and mix until completely combined.
7. We add the dry ingredients that we had reserved (point 3) in 2 batches, mixing gently after each addition, just enough so that they are hydrated (it does not matter if there is still some visible flour left).
8. Add the mashed banana, the chopped pineapple and the walnuts and mix with the help of a silicone spatula until everything is evenly distributed.
9. Let's pour the dough into the mold , making sure that it is well distributed and distributed to the last corner or bend of the mold design. Next, very gently hit the base of the mold against the countertop a few times (taking care to have placed a cloth beforehand to avoid damaging either of the two surfaces) so that the dough finishes settling correctly and eliminate possible air bubbles inside. In this way, in addition, the surface will be leveled by itself (if necessary, we would end up smoothing it with a spatula).
10. Bake at 180º for about 65-70 minutes or until when you insert a skewer or similar in the center it comes out perfectly clean (as each oven is different, I recommend checking if it is done after 60 minutes).
11. Remove from the oven and let cool in the pan for 10 minutes. After this time, carefully unmold and let cool completely on a cooling rack before glazing and decorating.

From the icing:
1. Beat the cream cheese vigorously for a couple of minutes until you get a smooth, creamy texture without lumps. We can use some rods , a spatula or a mixer / kneader for greater comfort.
2. Add the icing sugar, the vanilla extract and a tablespoon of the milk and continue beating, first gently so that the sugar is well integrated and then with more force, until obtaining a uniform and creamy mixture. We will add a little more milk, very little by little, in case we need to lighten our glaze.
3. We apply on our cake, already cold, and let it solidify at room temperature, but away from air currents.
4. As a final touch, we can finish by sprinkling with a little grated coconut and a few chopped nuts on top.

Keeps well covered for 3-4 days, preferably refrigerated. Let it acclimatize out of the fridge for a few minutes before serving.


- I have used the Nordic Ware Heritage model , for which I feel a certain inclination, but any of the designs is perfectly valid; just make sure that the chosen one has the minimum capacity indicated in the recipe.

- If you still have any questions about how to prepare an infallible bundt cake, be sure to consult these simple and essential instructions .

Happy week and greetings.


María Fernandez said:

Hola, he visto un vídeo en Youtube con esta misma receta y mismos ingredientes, el canal se llama dulce arte Julia y pública vuestra receta como si fuera suya, he pensado que está muy feo hacer eso,un saludo

M. Carmen said:

No está bueno, está buenísimo!! Jugoso y con un sabor increíble. Yo no le he puesto es glaseado pero en la próxima ocasión le pruebo con el glaseado.

Claudia said:

Gracias Clara por tu comentario en el blog -¡Es siempre un placer escuchar vuestras ideas y comentarios!

Saludos, y buen fin de semana!

Clara Sch said:

Es un cake exquisito!
Yo pongo un poco de ralladura de limón en vez de vainilla, pero lo probaré así.
Gracias por todas vuestras recetas!!

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