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.
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Wow that’s very creative and look delicious.
Well Done!
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
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.
Can’t wait to make this.
Sounds soooo good.