Hummingbird Upside Down Bundt Cake
Moist and full of sweet banana and pineapple flavor, this Hummingbird Upside Down Bundt Cake is a delicious, mouth-watering dessert you'll want to serve for any occasion.
Servings: 12 servings
Calories: 441kcal
Equipment
- can opener optional, for sweetened condensed milk
- off set spatula optional, for releasing the cake from the pan
- hand mixer optional
- stand mixer optional
- pastry blender optional, for mashing bananas
- nutmeg grater optional, for grating fresh nutmeg
- strainer optional
- wooden spoon for poking holes in cake
- cake tester optional
- small skillet for toasting pecans
- paring knife optional, for cutting pineapple rings
- cutting board optional, for cutting pineapple rings
Ingredients
For the cake:
- 1 box yellow cake mix
- 10 tablespoons butter, melted divided
- ⅓ cup brown sugar loosely packed
- 1 can (20 ounces) pineapple rings, cut in half (6 slices needed) drained, reserve juice from the can
- ½ cup reserved pineapple juice
- 3 large eggs
- 1 cup (2 overripe bananas) bananas mashed
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon grated nutmeg
For the filling:
- 1 cup sweetened condensed milk
- ¼ cup reserved pineapple juice
For the topping:
- 1 cup confectioners sugar
- 1 tablespoon reserved pineapple juice
- 2 tablespoons chopped pecans toasted
Instructions
For the cake:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Spray the Bundt pan liberally with baking spray.
- Pour two tablespoons of the melted butter into the bottom of the Bundt pan. Sprinkle the brown sugar evenly over the melted butter and top the brown sugar with enough pineapple slices to fill the bottom of the pan. Set aside.
- Add the cake mix, remaining melted butter, eggs, ½ cup reserved pineapple juice, mashed bananas, ground cinnamon, and nutmeg to a large mixing bowl. Beat with a hand mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Pour the cake batter evenly over the pineapple in the pan and bake in the preheated oven for 40-45 minutes until a toothpick or cake tester inserted in the center comes out clean. Place on cooling rack for 15 minutes.
For the filling:
- In a small bowl, whisk together the sweetened condensed milk and ¼ cup of reserved pineapple juice.
- After the cake has cooled for 15 minutes, poke random holes (1 inch apart) into the cake using the handle of a wooden spoon, making sure not to poke all the way to the bottom of the cake. Carefully pour the filling over the warm cake and into the holes. Refrigerate the cake for 2 hours.
- After two hours, remove the cake from the refrigerator and run an offset spatula around the perimeter and around the inside of the cake pan to loosen; turn the cake upside down onto a serving platter or cake stand and carefully remove the pan.
For the topping:
- Add the chopped nuts to a small dry skillet and cook over medium/low heat, stirring frequently, until the nuts are lightly toasted. *Note - do not walk away from the stovetop while toasting nuts as they will burn quickly. Once you can smell the nuts, they're toasted and ready to be taken off the heat. Cool the nuts.
- Whisk the confectioners sugar and 1 tablespoon of the remaining pineapple juice to form a thick, yet runny glaze. Drizzle the glaze over the entire cake and sprinkle the top with the cooled chopped and toasted pecans.
- Garnish the completed cake the the remaining pineapple slices along with fresh mint sprigs (shown), if desired.
- Chill until ready to serve. Allow the cake to sit for 30 minutes at room temperature before serving.
Video
Notes
Store the cake well covered in the refrigerator for up to 5 days.
Cake may be frozen up to 2 months after baking if wrapped well.
Nutrition
Serving: 1slice | Calories: 441kcal | Carbohydrates: 72g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 441mg | Potassium: 237mg | Fiber: 1g | Sugar: 53g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 1mg
