easy bundt cake

Hummingbird Bundt Cake is a fun twist on a classic southern cake recipe. This moist cake is stuffed with bananas, pineapple and pecans. So delicious with a cream cheese glaze.

Hummingbird Bundt Cake

all-purpose flour

baking soda

salt

sugar

cinnamon

eggs

vegetable oil

vanilla

pineapple ((with liquid))

pecans ((chopped))

bananas ((about 2 large bananas))

cream cheese ((softened))

vanilla extract

heavy cream

Preheat oven to 350 degrees.

Using a whisk, mix the dry ingredients in a large mixing bowl.

Add in the eggs, oil, vanilla and pineapple. Stir until well combined, scraping the edges of the bowl as needed.

Mix in bananas and pecans.

Grease a bundt cake pan with shortening, then dust it with flour. Pour batter into the pan and bake for 60-65 minutes or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.

Make the cake:

Using a hand mixer, cream the cream cheese until smooth.

Add the powdered sugar and vanilla extract. Mix well.

Add the heavy cream, one tablespoon at a time and beating between each addition, until the glaze is the consistency you'd like.

Drizzle the glaze over the cooled cake and sprinkle with additional pecans if desired.

Make the Glaze:

This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! It's easy to make, and perfectly moist with a sweet lemon glaze!

Lemon Raspberry Glazed Bundt Cake

all purpose flour

baking powder

unsalted butter, softened

white sugar

lemons

buttermilk

raspberries

lemon

Preheat your oven to 350 degrees Fahrenheit and grease and flour your bundt pan well. Set aside.

Add the flour, baking powder, baking soda, and salt to a large bowl and whisk to combine. Set aside.

In the bowl of your stand mixer, or in a large bowl using a hand mixer, cream the butter and white sugar on high speed for several minutes until the mixture is pale in colour.&nbsp;

Add the lemon zest and mix on medium speed until combined.

Add the eggs one at a time, scraping down the sides of the bowl after each addition.

Add the buttermilk and mix on medium speed until combined.

Add the dry ingredients and mix on medium speed until everything is incorporated and no streaks of flour remain.

Toss the raspberries in the 2 tablespoons of flour in a separate bowl and stir them into the cake batter by hand. Tossing them in flour first will help prevent them from sinking to the bottom of the cake and help keep them distributed evenly throughout the cake.

Pour the batter gently into the greased and floured bundt pan and bake for 45 minutes at 350 degrees Fahrenheit or until the top is a light golden brown and a toothpick inserted into the middle of the cake comes out clean.

Cool for a few minutes in the pan and then invert onto a cooling rack (removing the bundt pan when it is easy to remove) to cool completely to room temperature.

While the cake is cooling, mix the powdered sugar and lemon juice and zest together with a whisk in a medium bowl. If the glaze is too thick, add a few drops of water. The glaze should be a thick, slowly-pourable consistency so it just drips down the sides of the cake (not too runny!)

Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired).

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Rum Cake

Cooking spray

All-purpose flour

c. chopped walnuts

yellow cake mix

vanilla pudding

c. (1 stick) butter, melted and cooled slightly

water

c. dark rum

(1 stick) butter

c. sugar

dark rum

This is a fantastic quick base recipe for a great rum cake.  My personal flares...butter spray and sugar to prepare bundt pan.  Saute and cook down pecans in butter and rum before adding to pan.  Adding glaze before turning out and soak was a fabulous idea MamaK.  Turn it out and Then soak it again.

I used this base recipe but used white cake, pistachio pudding and spiced rum.  Saute chopped pistachios, butter, sour cherries and spiced rum.  Use sour cherry juice for water in cake mix.  use cherry juice for sliced rum glaze as well.

Used Malibu coconut rum and cinnamon 👍🏻 It was gone in 2 days

https://streaming.hearstdigitalstudios.com/552fc700-7c39-4bd6-b9f8-1de41709231e/video_rover_16x9_1080p_hd_1636043136_56089.mp4

The perfect Rum Cake for your holiday table.

Easy Rum Cake

7 simple ingredients make up this classic, old fashioned pound cake. It's thick and rich with a golden interior. Top with a sweet vanilla glaze for a simple dessert.

Old Fashioned Pound Cake

salted butter (room temperature, 340 grams)

sugar (400 grams)

vanilla extract (3 grams)

eggs (room temperature)

cake flour (390 grams)

baking powder (2 grams)

salt (4 grams)

butter

vanilla flavoring

heavy cream (or half and half)

Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker&#39;s Joy spray or cake release.

In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.

Add the sugar and beat until the mixture is light and fluffy.

Mix in the vanilla.

Add the eggs, one at a time, beating well after each addition.

Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.

Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.

Pour the batter into the prepared pan.

Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)

Allow the cake to cool for 5 minutes, then invert it to a serving plate.

To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.

Drizzle the glaze over the top of the cake.

Serve with raspberry sauce, caramelized bananas or fresh fruit.

This buttery vanilla pound cake is rich, moist, and packed with flavor. Perfect for slicing, topping with fruit and cream, or enjoying all on its own!

Vanilla Pound Cake

salted butter (room temperature)

tbsp neutral oil

vanilla bean paste (or extract)

fine sea salt

sour cream (room temperature)

Preheat

Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan, or use a baking spray that contains flour.

Cream

In a stand mixer or with a hand mixer, cream the butter, oil, and sugar together on medium speed for 5–7 minutes, until the mixture is very pale, fluffy, and voluminous.

Add eggs one at a time, beating well and scraping the bowl after each. Then mix in the vanilla bean paste.

Whisk

In a separate bowl, whisk together the flour, baking powder, and salt.

On low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions:⅓ dry → mix.  ½ sour cream → mix. Repeat, ending with flour

Mix just until combined — don’t overmix.

Pour

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to remove air bubbles.

Bake

Bake for 65–75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs. If it starts to brown too quickly, loosely tent with foil around the 50-minute mark.

Cool

Let the cake cool in the pan for 20–25 minutes, then carefully invert onto a wire rack to cool completely.

I saw your video on Facebook. I loved your enthusiasm and passion for baking which made me want to bake this pound cake. It was a very easy recipe and it turned out so delicious. Thank you for doing what you do and keep spreading your passion for baking with the world.

This pound cake was phenomenal.   I have been baking for over 50 years.  Served it for Family Friday dinner and everyone raved about it.  Topped it with strawberries and whipped cream.  I should have used the bunt pan, it was way too much batter for my 9x5inch loaf pan.  Will definitely be making this again and again.  Lots of ideas on how to serve it.  Love your energy and inter actions with your sister.

It’s im the oven now and I can’t wait to try it. Question… I just got a Sumo mandarin Olive Oil, could I use that with maybe some zest too? Would it change it too much?

I’m in the process of baking this Pound cake recipe as I type! I already know it’s going to be delicious I had a taste of the batter, my taste had a little party. I’m so excited I’ll be back with an update.

I have made this cake 4 times. It hits every time! Found you on TikTok!

Hi Justin, can I use self rising flour instead of all purpose flour and leave out the baking powder and salt?

Bomb.com! I’ve been searching for the perfect poundcake recipe and here it is! Came out dense, but also so moist and flavorful. It was a hit for Christmas Eve dinner and will be my go-to!

The absolute BEST pound cake I’ve ever tasted. We’ve made one, monthly, since getting the recipe. Djm, lol..

Cake came out great. Delicious flavor and texture. Just make sure you grease and flour your Bundt pan well for easy removal.

Made this for Thanksgiving 2025

10/10! Amazing 
Thank You

Top 5 easy bundt cake recipes from across the web

The most viewed easy bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hummingbird Bundt Cake

Lemon Raspberry Glazed Bundt Cake

Rum Cake

Old Fashioned Pound Cake

Vanilla Pound Cake

Top 5 easy bundt cake recipes from across the web

The most viewed easy bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummingbird Bundt Cake

Lemon Raspberry Glazed Bundt Cake

Rum Cake

Old Fashioned Pound Cake

Vanilla Pound Cake

The most viewed easy bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine