This Eggless Hummingbird Bundt Cake is full of flavor, incredibly moist, and completely egg-free! Packed with ripe bananas, juicy pineapple, warm spices, and crunchy pecans, it’s a cozy Southern classic with a tropical twist—no eggs required. Topped with a sweet pineapple glaze, this easy-to-make bundt cake is perfect for any celebration or afternoon treat.
Oriana’s Thoughts On The Recipe
Oh, friend… let me tell you, this Eggless Hummingbird Bundt Cake has totally stolen my heart! I first fell in love with this flavor combo—ripe bananas, crushed pineapple, and crunchy pecans—when I created my Hummingbird muffins, and I just knew I had to bring that magic into a beautiful bundt cake. And let me tell you, it turned out even better than I imagined. Moist, flavorful, and just the right amount of sweet, this cake is now a go-to for whenever I want to impress without a lot of fuss. I’ve shared it at family gatherings, and it’s always a hit—so I couldn’t wait to share the recipe with you too!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cake:
- All-purpose flour: The base of the cake that gives it structure. You can use a 1:1 gluten-free baking blend if needed.
- Baking powder & baking soda: These work together to give the cake lift and help it rise beautifully without eggs.
- Salt: Enhances all the other flavors—don’t skip it!
- Spices: You’ll need ground cinnamon, allspice, and nutmeg. These warm spices add that classic Southern flair and cozy depth to the cake.
- Banana: Mashed ripe bananas add moisture, natural sweetness, and richness. They also act as a binder in place of eggs.
- Milk: Adds moisture and helps combine the ingredients smoothly. Any dairy-free milk like almond, oat, or soy works great here.
- Apple cider vinegar: Reacts with the baking soda to help the cake rise. You won’t taste it, promise!
- Neutral-tasting oil: Keeps the cake super moist. I like using vegetable or canola oil.
- Granulated sugar & brown sugar: The combo adds sweetness and depth. Brown sugar also contributes to the cake’s soft texture and rich flavor.
- Pineapple: Crushed pineapple (with a bit of the juice) brings a fruity burst and adds extra moisture.
- Pure vanilla extract: Rounds out the flavors with a lovely aroma.
- Pecans: Add crunch and a nutty bite that pairs beautifully with the fruit and spice. Toasting them beforehand makes them even more flavorful.
For the Glaze:
- Powdered sugar: The base of the glaze, adding sweetness and a smooth texture.
- Pineapple syrup: Just a few spoonfuls of syrup from the canned pineapple creates a tropical, tangy glaze that ties the whole cake together.
Food Allergy Swaps
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use any non-dairy milk like almond, soy, oat, or coconut milk.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend designed for cakes.
- Nut-Free: Simply leave out the pecans or replace them with sunflower seeds or pumpkin seeds.
Potential Recipe Challenges & Pro Tips
- Cake sticking to the pan: Bundt cakes can be a little tricky to release if not prepped properly. Pro Tip: Grease your bundt pan really well—use a baking spray with flour or a mixture of butter and flour. Make sure to get into every nook and cranny!
- Dense texture: Without eggs, some cakes can end up heavy. Pro Tip: Don’t overmix the batter! Mix just until the ingredients are combined to keep the crumb soft and tender.
- Baking Time: Bundt pans can vary in size and thickness. Pro Tip: Check for doneness using a skewer or cake tester in the thickest part of the cake. It should come out clean or with just a few crumbs. If the top browns too quickly, loosely cover it with foil around the 30-minute mark.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat and Prep the Pan
Start by preheating your oven to 350º F (180º C). While that heats up, generously grease a 12-cup Bundt pan with baking spray. Be sure to coat every little nook and cranny so the cake doesn’t stick.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set this bowl aside for now.
Step 3 – Mix the Wet Ingredients
In another big bowl, mash your ripe bananas with a fork. Add the milk, vinegar, oil, both sugars, crushed pineapple (with a bit of juice), and vanilla. Stir everything together until well combined.
Step 4 – Combine It All
Add the dry ingredients to the wet mixture and stir until just combined. Then fold in the chopped pecans.
Step 5 – Bake the Cake
Pour the batter into your greased Bundt pan and smooth the top. Bake for 45–50 minutes. To check if it’s done, insert a toothpick or skewer into the center—if it comes out clean or with just a few crumbs, you’re good! If the top browns too quickly, loosely cover it with foil around the 30-minute mark.
Step 6 – Let It Cool
Take the cake out of the oven and place it on a wire rack to cool for 20 minutes. Then, carefully flip it out onto a cake stand or plate. If needed, gently tap the pan to help it release. Let the cake cool completely before adding the glaze.
Step 7 – Make the Glaze
In a small bowl, whisk together the powdered sugar and pineapple syrup until smooth and pourable.
Step 8 – Glaze and Serve
Drizzle the glaze all over the cooled cake and, if you like, sprinkle more chopped pecans on top for a pretty finish. Slice and enjoy!
Extra Recipe Tips For Success
- Make sure your bananas are extra ripe with brown spots—they’ll be sweeter and mash more easily.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Grease the pan thoroughly. Bundt pans have intricate designs and crevices, so it’s essential to grease the pan thoroughly to prevent the cake from sticking. Use a baking spray to coat the pan evenly.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Fill the pan properly. Don’t overfill the bundt pan. Leave some space at the top to allow the cake to rise without overflowing. Most bundt pans should be filled no more than 3/4 full.
- Bake the cake as soon as the batter is ready.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Keep an eye on it! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Toast the pecans for a deeper, richer flavor before folding them into the batter.
Variations & Additions
- Add shredded coconut for extra texture and tropical flair.
- Swap pecans with walnuts if that’s what you have on hand.
- Mix in a few raisins for added sweetness and chewiness.
Storage and Freezing Instructions
To Store: Keep the cake in an airtight container at room temperature for up to 3 – 4 days. You can also refrigerate it for up to 7 days—just let it come to room temp before serving.
To Freeze: Wrap slices (or the whole cake) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before enjoying.
Frequently Asked Questions
More Recipes You’ll Love!
- Easy Hummingbird Muffins (Egg-Free)
- Easy Hummingbird Snack Cake (No Eggs or Dairy)
- Eggless Pineapple Carrot Cake
- Eggless Pineapple Upside Down Cake
- Browse more recipes…
Recipe Card
Eggless Hummingbird Bundt Cake
Equipment
Ingredients
For the Cake:
- 2 1/4 cups (315 g) all-purpose flour
- 2 1/4 teaspoons (9 g) baking powder
- 3/4 teaspoon (4.5 g) baking soda
- 1 teaspoon (4 g) salt
- 2 teaspoons (5 g) ground cinnamon
- 1/4 teaspoon (0.5 g) allspice
- 1/2 teaspoon (1 g) nutmeg
- 3/4 cup (150 – 200 g) mashed ripe banana, (about 1 large)
- 3/4 cup (180 ml) milk, (non-dairy or dairy will work)
- 1 tablespoon (15 ml) apple cider vinegar
- 3/4 cup (180 ml) neutral-tasting oil
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) brown sugar
- 6 oz (170 g) crushed pineapple, (do not drain)
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cup (190 g) chopped pecans, plus more to decorate (see notes)
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2 – 3 tablespoons (30 – 45 ml) pineapple syrup, (from the canned pineapples)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Center a rack in the oven and preheat the oven to 350º F (180º C). Generously grease a 12-cup Bundt pan with baking spray. Make sure every part of the pan is greased really well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.
- In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
- Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecans; mix to combine.
- Pour the cake mixture into the prepared bundt pan.
- Bake for 45 – 50 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe; every oven is different.Important: Every oven is different, so baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and let it cool on a cooling rack for 20 minutes. Carefully invert the cake onto a cake platter or cake stand. Give the pan a gentle shake or tap if necessary. Let cool completely before glazing.
- Make the glaze: In a small bowl, mix together powdered sugar and pineapple syrup until smooth.
- Pour glaze over cooled cake, and sprinkle with more chopped pecans, if desired. Serve.
- This recipe is naturally egg, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use any non-dairy milk like almond, soy, oat, or coconut milk.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend designed for cakes.
- Nut-Free: Simply leave out the pecans or replace them with sunflower seeds or pumpkin seeds.
- Cake sticking to the pan: Bundt cakes can be a little tricky to release if not prepped properly. Pro Tip: Grease your bundt pan really well—use a baking spray with flour or a mixture of butter and flour. Make sure to get into every nook and cranny!
- Dense texture: Without eggs, some cakes can end up heavy. Pro Tip: Don’t overmix the batter! Mix just until the ingredients are combined to keep the crumb soft and tender.
- Baking Time: Bundt pans can vary in size and thickness. Pro Tip: Check for doneness using a skewer or cake tester in the thickest part of the cake. It should come out clean or with just a few crumbs. If the top browns too quickly, loosely cover it with foil around the 30-minute mark.
- Make sure your bananas are extra ripe with brown spots—they’ll be sweeter and mash more easily.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Grease the pan thoroughly. Bundt pans have intricate designs and crevices, so it’s essential to grease the pan thoroughly to prevent the cake from sticking. Use a baking spray to coat the pan evenly.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Fill the pan properly. Don’t overfill the bundt pan. Leave some space at the top to allow the cake to rise without overflowing. Most bundt pans should be filled no more than 3/4 full.
- Bake the cake as soon as the batter is ready.
- Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
- Keep an eye on it! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Toast the pecans for a deeper, richer flavor before folding them into the batter.
- Add shredded coconut for extra texture and tropical flair.
- Swap pecans with walnuts if that’s what you have on hand.
- Mix in a few raisins for added sweetness and chewiness.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
