Hummingbird Upside-Down Poke Bundt Cake with Pineapple Glaze
A tropical twist on the classic Southern hummingbird cake featuring caramelized pineapple slices baked into the bottom, moist banana-spiced cake with cinnamon and nutmeg, and a sweetened condensed milk filling that soaks through poked holes. The upside-down presentation creates a stunning caramelized pineapple crown, while the poke cake technique ensures every bite is infused with creamy sweetness. Perfect for special occasions, potlucks, or when you want to impress guests with a show-stopping dessert that combines the beloved flavors of pineapple, banana, and warm spices in an innovative bundt format.
Ingredients
- 2 tablespoons butter, melted
- ⅓ cup butter, melted
- ⅓ cup brown sugar, packed
- 6 pineapple slices in juice, from 20-oz can, drained, juice reserved
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- ½ cup reserved pineapple juice
- 4 eggs
- 1 cup very ripe bananas, mashed, 2 medium
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup canned sweetened condensed milk, from 14-oz can, not evaporated
- 2 tablespoons reserved pineapple juice
- ½ cup powdered sugar
- 2 teaspoons reserved pineapple juice
- 2 tablespoons pecans, chopped, toasted
Instructions
- 1
Heat oven to 350°F and generously spray 12-cup fluted tube cake pan with baking spray with flour
- 2
Pour 2 tablespoons melted butter evenly in bottom of pan and sprinkle brown sugar over butter
- 3
Cut pineapple slices in half and line bottom of pan with halves, fitting close together and pressing gently into brown sugar
- 4
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 for 2 minutes, scraping bowl occasionally
- 5
Pour batter into pan over pineapple and bake 38 to 42 minutes or until toothpick inserted in center comes out clean
- 6
Remove from oven and cool 15 minutes
- 7
Mix filling ingredients until blended in 2-cup glass measuring cup
- 8
Poke holes halfway down in cake every inch down the middle leaving 1-inch border on either side using wooden spoon handle, wiping handle occasionally
- 9
Carefully pour filling mixture into holes using spoon to direct mixture into holes
- 10
Refrigerate in pan uncovered for 2 hours
- 11
Run metal spatula around outer and inside edges to loosen cake and turn upside down onto serving platter
- 12
Mix powdered sugar and 2 teaspoons reserved pineapple juice, drizzle on top and sprinkle with pecans
Tips
Reserve pineapple juice when draining canned slices as you'll need it in three different parts of the recipe for maximum tropical flavor.
Use the handle of a wooden spoon that's 1/4 to 1/2 inch in diameter for poking holes, and wipe it clean occasionally to prevent the filling from sticking and creating uneven holes.
Allow the cake to cool exactly 15 minutes before adding the filling - too hot and it won't absorb properly, too cool and the holes may close up.
Good to Know
Store loosely covered in refrigerator up to 3 days
Can be made 1 day ahead and stored covered in refrigerator
Serve chilled or at room temperature, slice with sharp knife
Common Mistakes
Don't skip the baking spray with flour or the cake will stick to the intricate bundt pan details
Pour filling slowly and use a spoon to direct it into holes to avoid overflow and messy presentation
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use fresh pineapple instead of canned?
Yes, but you'll need to create your own pineapple juice for the recipe by blending fresh pineapple with a little water and straining, or substitute with store-bought pineapple juice.
What if I don't have a bundt pan?
You can use a 9x13 inch pan but skip the upside-down technique - just mix the pineapple and brown sugar into the batter instead for easier removal.
How long will this cake keep in the refrigerator?
The cake will stay fresh for up to 3 days when stored loosely covered in the refrigerator, though it's best enjoyed within 2 days for optimal texture and moisture.