Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Hummingbird Bundt Cake with Cream Cheese Filling and Pineapple Cream Cheese Glaze

I love a traditional Southern cake, but my ability to successfully make beautiful layered creations is limited at best. So I am always looking for ways to reimagine the classic layer cakes in Bundt, loaf or sheet form. I can’t make a tall caramel cake or a lusciously frosted red velvet, so I developed cheats that offer all the deliciousness without the wonky, lopsided, collapsing layers I usually end up with.

One of my favorite Southern cakes is the Hummingbird, moist with pineapple and banana and lightly spiced. I’ve converted this cake to a Bundt version, I’d say reconstructing rather than deconstructing the classic. Instead of the layers of billowing cream cheese frosting on a the traditional cake, I fulfill the cream cheese requirement with a cream cheese and pecan filling and cover the cake with a pineapple-boosted glaze. I love the added sweetness of diced sweetened dried pineapple sprinkled on top, plus it makes the finished product pretty.

Hummingbird Bundt Cake with Cream Cheese Filling and Pineapple Cream Cheese Glaze
Serves 10
  1. For the Filling
  2. 8 ounces cream cheese, at room temperature
  3. ½ cup granulated sugar
  4. 3 Tablespoons all-purpose flour
  5. 1 egg
  6. ½ teaspoon vanilla
  7. ½ teaspoon cinnamon
  8. ½ cup chopped pecans
  9. For the Cake
  10. 3 bananas
  11. 4 eggs
  12. 1 cup canola oil
  13. 2 cups granulated sugar
  14. 1 (8 ounce) can crushed pineapple, undrained
  15. 1 teaspoon vanilla
  16. 2 ½ cups all-purpose flour
  17. 1 ½ teaspoons baking soda
  18. 1 teaspoon cinnamon
  19. ½ teaspoon kosher salt
  20. ¼ teaspoon nutmeg
  21. ½ cup chopped pecans
  22. For the Glaze
  23. 4 ounces cream cheese, at room temperature
  24. 2 cups confectioners’ sugar
  25. 3 – 4 Tablespoons pineapple juice
  26. dried sweetened pineapple pieces
  27. chopped pecans
  1. Preheat the oven to 350°. Spray a 12 cup Bundt pan thoroughly with baking spray such as Baker’s Joy.
  2. For the filling
  3. Beat the cream cheese, sugar, flour, egg, vanilla and cinnamon together in the small bowl of a stand mixer until smooth. Add the pecans and beat until thoroughly combined. Set the filling aside while you make the batter.
  4. For the Batter
  5. Thinly slice the bananas and add to the large bowl of stand mixer and add the eggs. Turn the mixer on medium low and add the oil and sugar and beat until smooth. Add the pineapple and vanilla and keep beating until the mixture is smooth. Add the flour, cinnamon, baking soda, salt and nutmeg and beat until the batter is smooth, scraping down the sides of the bowl as needed.
  6. Pour half of the batter into the prepared pan and spread it out evenly. Using a large spoon, dollop the cream cheese filling in a ring in the center of the batter. Try your best to keep it in the center of the batter. Cover the filling evenly with the remaining batter. Bake the cake for 50 minutes to an hour, until a tester inserted in the center comes out clean. Cover the top of the cake loosely with foil if it starts to brown too much. Cool the cake completely in the pan set on a wire rack, then turn it out onto the rack. Place a piece of waxed paper or foil under the rack to catch drips when you glaze the cake.
For the Glaze
  1. Beat the cream cheese and confectioners’ sugar in the small bowl of a mixer until smooth. Drizzle in the pineapple juice, scraping down the sides of the bowl as needed, until you have a thick, spoonable glaze. Drizzle the glaze over the top of the cake, pushing some of it drip down the sides. Garnish the top with the dried pineapple and chopped pecans.
  1. My stand mixer came with two bowls. I use the small bowl to make the filling, rinse and dry it and use it to make the glaze. I use the larger bowl to make the batter. If you don’t have two bowls, make the filling in the bowl, then scrape it into another bowl, clean the mixer bowl and proceed.
  2. If you don’t want to buy a big bottle of pineapple juice, look in the Latin section of the grocery for individual cans of pineapple nectar. Use the remainder to make a sweet tea punch, a great accompaniment to a slice of Hummingbird!
The Runaway Spoon

4 comments to Hummingbird Bundt Cake with Cream Cheese Filling and Pineapple Cream Cheese Glaze

  • Wow that’s very creative and look delicious.
    Well Done!

  • Kim Tramel

    Taking cakes to my family for the fourth of July. Lemon Jello Cake with Meyers and Tart lemon flavors. Meyers for cake and tart for the white lemon glaze. I have had Hummingbird Cake before but yours intrigued me, sounds Ultra Yummy. That will be my second cake for the gathering. thanks and I will contact you later. Yum’s the word

  • Betty W

    I have made many hummingbird cakes, but never a bundt hummingbird! I must try this to take to the poll on election day! I want to see how my fellow poii workers react. Thanks so much. Will let you know how it went over.

  • Sheila Pearson

    Can’t wait to make this.
    Sounds soooo good.

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