Blackberry Hummingbird Bundt Cake is a classic recipe, often served in the South for luncheons. It makes a great brunch, breakfast or even dessert. Sweet, but not too sweet, and perfectly paired with coffee, this Blackberry Hummingbird Bundt Cake adds berries to the mix, lending a bit of tart bite to every forkful.
If you grew up in the 1950s or 60s, then you know Hummingbird Bundt Cake. It’s a bundt cake classic. A deliciously sweet, dense vanilla cake, freckled with pecans. And in this case, we’ve added blackberries. So the vanilla-pecan sweetness also gets a kiss of sweet-tart flavor from the beautiful baked-in berries.
Bundt Cake Baking Essentials
Despite the fancy look of a finished bundt, this cake is fairly straightforward to make. So even beginners will find this traditional treat a fun kitchen experience. You’ll need the GoodCook 9” Nonstick Bundt Pan, nonstick baking spray and about an hour to prep, bake and cool before this beauty is ready to serve.
To make this Blackberry Hummingbird Bundt Cake, a GoodCook 9” Nonstick Bundt Pan is a must-have for that beautiful bundt shape. You’ll also want to make sure you’ve got a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Silicone Whisk and no-scrape GoodCook Classic Silicone Spatula. Once you’ve got those essentials on the countertop, it’s time to cook!
Bake & Share
Happy Bundt Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcookcomPrint
Blackberry Hummingbird Bundt Cake
Hummingbird Bundt Cake features a delicious combination of bananas, pineapple, fresh blackberries, cinnamon, and nuts, all topped with a cream cheese glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12
- 1 1/2 cups chopped pecans
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs, lightly beaten
- 1 3/4 cups mashed ripe bananas (about 4 large)
- 1 (8-oz.) can crushed pineapple (do not drain)
- 3/4 cup canola oil
- 1 1/2 tsp vanilla extract
- 2 1/2 cup fresh blackberries
- 8 oz cream cheese, at room temperature
- 2 Tbsp unsalted butter, at room temperature
- 1 1/2 Tbsp vanilla extract
- 3 cups powdered sugar
- Cream or milk to thin
Heat oven to 350° F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, be sure to stir halfway through. Spray bundt pan well with non-stick cooking spray.
In a large bowl combine flour, sugar, baking soda, cinnamon and salt. Add eggs, bananas, pineapple, canola oil and vanilla stirring to dry ingredients and mix until combined. Gently fold in blackberries.
Sprinkle 1 cup toasted pecans into prepared Bundt pan. Spoon batter over pecans and bake at 350° for 60-70 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan and cool completely.
Blend the cream cheese and butter until combined. Add vanilla, sugar, and enough milk or cream to get a spoon-able or spreadable glaze consistency. Spoon or spread over the top of the cooled cake, and spread over the sides. Sprinkle remaining pecans on top of glaze. Enjoy!