What is the secret to getting a Bundt cake out?

The Best Trick For Releasing a Cake From a Bundt Pan Usually the cake likes to cling to the tube in the middle, so nudging it loose there can be all it takes. After doing this, carefully flip the bundt pan over and lightly shake it.

Do you put a bundt pan directly on an oven rack?

Bundt cakes should always be baked on a sheet pan, as their uneven shape may cause them to tip to one side when placed on a wire oven rack . This can also be handy for catching overflow, should the amount of batter be miscalculated.

Why are nothing Bundt cakes so moist?

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out .

Do you flip a Bundt cake right out of the oven?

When you remove your cake from the oven, don't flip it out of the pan right away ! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

How long do you leave Bundt cake in the pan before removing?

Allow the Cake to Cool Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes . Then place a wire cooling rack over the base of the cake and invert the pan to release.

Can you use Pam to grease a bundt pan?

Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.

How do you keep a Bundt cake from doming?

Prevent a Domed Bottom To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for . "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

Is it better to take a Bundt cake out of the pan hot or cold?

After removing from the oven, place the pan on a wire rack and let cool ; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

How do you keep a Bundt cake moist overnight?

What you CAN do is use a clean dish towel – simply drape it over your pan or sheet . Your baked goods will stay fresh overnight, and no worries about steam forming.

Why is a Bundt cake better than a regular cake?

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly . If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Why didn't my Bundt cake come out of the pan?

Grease the Pan Make sure to get every square inch and crevice of the pan, because your cake is guaranteed to stick to any parts left un-greased. And whatever you do, don't substitute butter for shortening. The milk solids in butter will actually act like glue, causing the batter to stick to the pan.

Hummingbird Bundt Cake Recipe (2024)

Updated on March 11, 2021|By Kate|7 Comments

This post may contain affiliate links.

Classic Hummingbird Bundt Cake recipe is a moist cake studded with coconut, pecans, and pineapple. Perfect for using up overripe bananas!

Hummingbird Bundt Cake is sort of a hidden gem in the dessert world. If you’ve never had this cake, it’s like banana bread meets carrot cake.

This version issuper easy to make because it’s made in a bundt pan instead of in layers. Top it with a bit of cream cheese icing, toasted coconut, and pecans, and you have yourself a delicious dessert!

How to make

Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.

In a separate large bowl, lightly beat eggs. Stir in mashed banana and coconut oil until combined.

Add pineapple and vanilla; stir until combined.

Stir in flour mixture just until combined.

Add 1 cup toasted coconut, and stir to combine.

Chop toasted pecans, and sprinkle into prepared bundt pan.

Pour batter over pecans.

Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.

To prepare icing, beat cream cheese. Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.

Continue adding milk to reach desired consistency. Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.

Tips

Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.You can also use a larger toasted coconut chip on top of the cake if you prefer.

Pecans: Feel free to omit the pecans if needed.

Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.

Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.

Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don’t recommend using fat-free cream cheese.

Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.

How to freeze

The unfrosted cake freezes really well.

>>To freeze the entire cake: Bake the cake as-directed, and let the cake cool completely.

Once the cake has cooled, wrap it tightly in plastic wrap and place the cake in a large freezer bag.

>>To freeze slices: You can also freeze slices of the unfrosted cake. Once the cake has cooled, slice into pieces.

Storage

The frosted cake should be stored, covered, in the fridge. The cake will keep for up to 4 days.

More bundt cake recipes!

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5 from 12 votes

Hummingbird Bundt Cake Recipe

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Hummingbird bundt cake recipe

Equipment

Bundt Pan

Ingredients

Hummingbird Cake

▢ 1 ¼ cups shredded sweetened coconut
▢ 1 cup pecans
▢ 3 cups all-purpose flour
▢ 1 ½ cups granulated sugar
▢ 1 ½ teaspoons baking soda
▢ 1 ½ teaspoons ground cinnamon
▢ 1/2 teaspoon salt
▢ 3 large eggs
▢ 2 cups mashed ripe banana
▢ 1/2 cup coconut oil melted
▢ 8 ounce can crushed pineapple undrained
▢ 1 teaspoon vanilla extract

Cream Cheese Icing

▢ 4 ounces cream cheese softened
▢ 1 cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1-3 tablespoons milk

Instructions

Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
Place coconut and pecans in a single layer on a cookie sheet.
Bake for 5-10 minutes, or until fragrant and toasted.
Set aside to cool.
Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a separate large bowl, lightly beat eggs.
Stir in mashed banana and coconut oil until combined.
Add pineapple and vanilla; stir until combined.
Stir in flour mixture just until combined.
Add 1 cup toasted coconut, and stir to combine.
Chop toasted pecans, and sprinkle into prepared bundt pan.
Pour batter over pecans.
Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
To prepare icing, beat cream cheese.
Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
Continue adding milk to reach desired consistency.
Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
Cover and refrigerate any leftovers.

Notes

Coconut: I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.
Pecans: Feel free to omit the pecans if needed.
Flour: To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
Oil: Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.
Cream cheese: Regular or reduced-fat cream cheese will work in this recipe. I don’t recommend using fat-free cream cheese.
Milk: Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 2/25/16. Updated with additional photos and tips 3/11/21.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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