Hummingbird Bundt Cake: 12 Amazing Reasons to Bake It

A tender, tropical-scented Bundt cake crowned with silky cream cheese drizzle that feels like a celebration in every slice.

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Set the oven to 300°F (150°C), spread the chopped pecans on a lined baking sheet, and toast until fragrant, then let them cool completely.
Increase the oven temperature to 350°F (175°C) and generously grease a Bundt pan.
Stir together the flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl until evenly combined.
In another bowl, whisk the eggs, oil, pineapple juice, and sour cream until smooth, then whisk in both sugars and the vanilla.
Fold in the mashed banana, chopped pineapple, and most of the toasted pecans, saving some for topping.
Add the wet mixture to the dry ingredients and gently fold until no dry pockets remain, then transfer the thick batter to the prepared pan.
Bake until the cake is set and a toothpick comes out with only a few moist crumbs, about 55–60 minutes.
Let the cake cool in the pan for about 1 hour, then carefully invert onto a serving plate and allow to cool at least 1 more hour.
Beat the cream cheese and butter together until completely smooth, then mix in the powdered sugar, vanilla, and 2 tablespoons of milk until creamy.
Whip the icing on high speed until light and smooth, adding a little more milk if needed, and stir in cinnamon if using.
Spoon the icing over the cooled cake and sprinkle with the remaining toasted pecans before serving.