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Hummingbird Upside-Down Poke Bundt Cake

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  • Prep 35 min
  • Total 3 hr 35 min
  • Servings 14
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The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.
By Betty Crocker Kitchens
Updated Jul 28, 2023
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Ingredients

Cake

  • 1/3 cup plus 2 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 6 pineapple slices in juice (from 20-oz can), drained, juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup reserved pineapple juice
  • 4 eggs
  • 1 cup mashed very ripe bananas (2 medium)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Filling

  • 3/4 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
  • 2 tablespoons reserved pineapple juice

Powdered Sugar Icing

  • 1/2 cup powdered sugar
  • 2 teaspoons reserved pineapple juice
  • 2 tablespoons chopped pecans, toasted

Steps

  • 1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together; press gently into brown sugar. Set aside.
  • 2
    In large bowl, beat cake mix, 1/3 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan over pineapple. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
  • 3
    In 2-cup glass measuring cup, mix Filling ingredients until blended. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch down the middle leaving 1-inch border on either side of pan; wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture into holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered 2 hours.
  • 4
    Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Hummingbird Cake is traditionally a spice cake with pineapple, banana and pecans topped with cream cheese frosting.
  • tip 2
    To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
  • tip 3
    Be sure to loosen edges of pan before turning cake upside down onto serving platter. Give the pan several raps on bottom to release the cake if needed.

Nutrition

310 Calories, 10g Total Fat, 5g Protein, 50g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
290mg
12%
Potassium
180mg
5%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
4%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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