This Eggless Hummingbird Bundt Cake is a cozy Southern classic with a tropical twist—think mashed banana, crushed pineapple, warm spice, and a drizzle of pineapple glaze. It’s soft, sweet, and completely egg-free, but you’d never guess it.
The first time I baked this, I had browning bananas and leftover pineapple calling my name. Amelia helped mash, William sprinkled pecans, and just like that, our new favorite cake was born.
Whether you’re baking for Easter, a spring brunch, or just a quiet weekend sweet tooth, this Eggless Hummingbird Bundt Cake is a showstopper you’ll want on repeat.
Table of Contents
Emily’s Thoughts On The Recipe
I’ve always loved a good bundt cake — especially the kind that feels fancy without needing any decorating skills (because let’s be honest, piping bags and I are not best friends). And this Eggless Hummingbird Bundt Cake? Total keeper.
It’s soft and fluffy, but still dense enough to feel rich. The bananas and pineapple make it naturally sweet and moist, and that little tang from the glaze? Perfection. I love baking it when the kids are home — the kitchen smells like cinnamon and banana, and everyone magically appears at the table the second it’s flipped out of the pan.
What I Love About This Recipe
✅ Naturally moist and flavorful: No dry crumbs here — the bananas and pineapple keep it tender and rich.
✅ Totally egg-free and allergy-friendly: This Eggless Hummingbird Bundt Cake is safe for William and perfect for sharing with friends.
✅ Low-stress baking: No mixer, no layers, no frosting drama. Just mix, bake, and drizzle.
✅ Bundt pan = built-in beauty: It looks like a showstopper without needing decorating skills.
✅ Perfect for any occasion: We’ve made this for birthdays, Easter brunch, and those “just because” weekends.
Ingredients You’ll Need for Eggless Hummingbird Bundt Cake
Want the full list with exact amounts? You’ll find everything in the recipe card at the bottom of this post. Just scroll when you’re ready!
This Eggless Hummingbird Bundt Cake gets its soft, rich texture from a mix of fresh fruit, pantry staples, and just the right amount of cozy spice. No eggs, no stress — just real ingredients that work beautifully together.
Dry Ingredients
- All-purpose flour : Your base for structure and softness.
- Baking soda + baking powder : The dream team that helps the cake rise light and fluffy, even without eggs.
- Ground cinnamon, nutmeg & allspice : A cozy, slightly tropical blend that makes your whole kitchen smell like heaven.
- Salt : Just a pinch to balance out the sweetness and brighten everything.
Moisture & Flavor
- Mashed ripe bananas : The riper, the better! They add moisture, sweetness, and act as a natural egg replacer.
- Crushed pineapple (with juice!) : Adds that signature tang and keeps the crumb tender and juicy.
- Neutral oil : Keeps the cake rich and moist without weighing it down.
- Brown sugar + granulated sugar : A mix that adds depth, sweetness, and that little hint of caramel.
- Milk + apple cider vinegar : My go-to egg-free buttermilk swap for perfect texture and lift.
- Vanilla extract : Always. Because vanilla makes everything better.
- Chopped pecans (optional) : For crunch and a little nutty contrast. Leave them out if you’re going nut-free!
For the Glaze
- Powdered sugar : The base for a simple, sweet drizzle.
- Pineapple juice : Just a splash from the can makes the glaze bright, fruity, and totally irresistible.
How to Make Eggless Hummingbird Bundt Cake (Step-by-Step)
This Eggless Hummingbird Bundt Cake is one of those magical bakes that feels fancy but is secretly super easy. No mixer, no complicated steps — just bowls, a whisk, and sweet banana-pineapple goodness in every bite.
Prep your pan and preheat: Start by preheating your oven to 350°F (180°C). Generously grease a 12-cup bundt pan, getting into all those curves. I like using baking spray with flour, or brushing oil and dusting with flour. Trust me, this is key for a clean flip.
Whisk the dry ingredients: In a large bowl, whisk together: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and allspice. Set that aside — your kitchen is already starting to smell cozy.
Mix the wet ingredients: In a second bowl, mash the bananas until smooth. Then mix in: milk + vinegar (this is your egg-free “buttermilk”), oil, brown sugar and white sugar, crushed pineapple (juice and all!), and vanilla extract. Give it a good stir until everything is well combined and smelling like dessert.
Combine the batter: Add your dry ingredients to the wet and gently fold everything together until just combined. Don’t overmix — a few lumps are fine! Fold in chopped pecans if you’re using them.
Bake the cake: Pour the batter into the greased bundt pan and smooth the top. Bake your Eggless Hummingbird Bundt Cake for 45–50 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool and flip: Let the cake rest in the pan for 15–20 minutes, then gently invert it onto a cooling rack or cake plate. Deep breath… and flip. That golden bundt beauty should release like a dream.
Glaze and finish: In a small bowl, whisk together powdered sugar and a few spoonfuls of pineapple juice until you have a smooth glaze. Once the cake is completely cool, drizzle it over the top and sprinkle with extra pecans if you’re feeling fancy (I always am).
Eggless Hummingbird Bundt Cake
INGREDIENTS
For the Cake:
- 2 ¼ cups 315 g all-purpose flour – the classic base that gives the cake its soft, tender structure
- 2 ¼ teaspoons 9 g baking powder – gives the cake a light, fluffy lift
- ¾ teaspoon 4.5 g baking soda – helps with rise and balances the acidity from the banana and vinegar
- 1 teaspoon 4 g salt – to bring out all those lovely flavors
- 2 teaspoons ground cinnamon – for that cozy Southern spice
- ½ teaspoon ground nutmeg – adds a subtle warmth that pairs beautifully with banana
- ¼ teaspoon ground allspice – optional but adds a nice hint of complexity
- ¾ cup 150–200 g mashed ripe banana – the riper, the better! About 1 large banana
- ¾ cup 180 ml milk – any milk works here (dairy or non-dairy)
- 1 tablespoon 15 ml apple cider vinegar – reacts with the baking soda to help lift the cake
- ¾ cup 180 ml neutral oil – like canola, sunflower, or light olive oil, for moisture without flavor
- ⅓ cup 67 g granulated sugar – just the right amount of sweetness
- ⅓ cup 67 g light brown sugar – for a little extra richness and depth
- 6 oz 170 g crushed pineapple (with juice) – adds tropical tang and moisture — do not drain!
- 2 teaspoons vanilla extract – because every good cake needs it
- 1 ½ cups 190 g chopped pecans – for texture and nutty flavor (optional but recommended)
For the Pineapple Glaze:
- 1 cup 120 g powdered sugar – the base of the glaze
- 2 –3 tablespoons 30–45 ml pineapple juice – reserved from the can for a sweet-tart drizzle
INSTRUCTIONS
- Preheat your oven to 350°F (180°C) and generously grease a 12-cup bundt pan, making sure to coat all the ridges and corners well.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
- In a separate bowl, mash the ripe banana until smooth. Add the milk, apple cider vinegar, oil, granulated sugar, brown sugar, crushed pineapple (with juice), and vanilla. Whisk everything together until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir until no flour streaks remain — be careful not to overmix.
- Fold in the chopped pecans evenly throughout the batter.
- Pour the batter into your prepared bundt pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack or serving plate and allow it to cool completely.
- To make the glaze, whisk powdered sugar with 2–3 tablespoons of pineapple juice (from the can) until smooth and pourable.
- Drizzle the glaze over the cooled cake and sprinkle with extra chopped pecans, if desired.
NOTES
-
Use extra-ripe bananas for best flavor:
Trust me on this — those soft, spotty bananas sitting on your counter? They’re exactly what you want here. The riper the banana, the sweeter and more flavorful your cake will be. I’ve even used ones that were practically black, and the cake turned out moist and magical. -
Don’t drain the crushed pineapple:
All that juicy goodness is part of the magic! The liquid helps keep the cake tender and adds a gentle tropical tang throughout. Just open the can and toss everything in — no draining needed. -
Making it nut-free? Easy fix.
If you’re baking for someone with allergies (or just not a fan of nuts), feel free to skip the pecans. You can replace them with something fun like sunflower seeds, shredded coconut, or even chocolate chips if you’re feeling a little wild. 😉 -
Pan sticking paranoia? I’ve been there.
Bundt pans are beautiful… and kind of fussy. To make sure your cake releases perfectly, grease every nook and cranny really well. I use a baking spray with flour built in or brush the pan with oil and then dust it with flour. Give it time to cool before flipping — rushing it can lead to heartbreak. -
Customize the glaze to your liking:
Want a thicker glaze? Use less pineapple juice. Prefer a thinner drizzle that seeps into every crevice? Add a little more juice. Either way, it should be smooth, pourable, and just sweet enough to complement the spiced cake. -
Storage tips to keep it fresh:
Your Eggless Hummingbird Bundt Cake will stay moist at room temperature for 3–4 days (covered tightly), or you can pop it in the fridge and enjoy it for up to a week. I love slicing it ahead and storing individual pieces in airtight containers for easy grab-and-go treats. -
Freezer-friendly goodness:
This cake freezes beautifully — no weird texture changes at all! Wrap individual slices in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll keep for about 2 months. To serve, thaw in the fridge overnight or microwave gently until warm. Perfect with coffee!
★ Tried this recipe? Show it some love with a 5-star rating (⭐️⭐️⭐️⭐️⭐️) below!
Your Feedback Means the World
Nutrition
Allergy Swaps You Can Count On
One of the best things about this Eggless Hummingbird Bundt Cake is how easy it is to make work for everyone at the table. Whether you’re baking for allergies, food sensitivities, or just want to keep things plant-based — I’ve got you covered with simple swaps that don’t sacrifice flavor (trust me on this!).
Dairy-Free? Easy peasy.
- Use your favorite plant milk — oat, soy, almond… anything works!
- Swap in vegan butter or neutral oil for richness.
- I’ve tested this with oat milk + canola oil, and it came out just as tender and dreamy.
Need it gluten-free?
- Use a 1:1 gluten-free baking blend (with xanthan gum included, if possible).
- I’ve had great results with King Arthur and Better Batter. You won’t even know it’s gluten-free!
Nut-free version? No problem.
- Just leave out the pecans entirely, or swap in sunflower seeds or shredded coconut for some added texture.
- No one in my house even notices when I skip the nuts — the flavor still sings.
Bonus tip: Always double-check those labels — especially on things like canned pineapple and baking powder — to make sure there aren’t any sneaky allergens hiding inside.
Pro Tips for Eggless Bundt Cake Success
Bundt cakes are gorgeous, but let’s be honest — they have a flair for drama. Luckily, this Eggless Hummingbird Bundt Cake comes together beautifully if you follow a few of my favorite tricks. Trust me, these little steps make all the difference!
Grease like you mean it.
Bundt pans have those sneaky corners, so be generous! I like to use baking spray with flour or brush every inch with oil and dust with flour. Say goodbye to stuck cake disasters. Boom!
Don’t overmix the batter.
This is a gentle cake. Mix just until everything is combined — a few lumps are totally okay. Overmixing makes it dense and sad. We want soft and fluffy!
Use super ripe bananas.
Like, the spottier, the better. They add sweetness, moisture, and help bind everything together in this eggless beauty.
Tent with foil if browning too quickly.
Check around the 30-minute mark. If the top is getting too golden, loosely lay a piece of foil over it to keep it from burning.
Let it cool before flipping.
Resist the urge to flip it too soon! Wait at least 15–20 minutes after baking so it has time to pull away from the pan. Then gently invert — fingers crossed and deep breath. (It usually works like a charm.)
Glaze only when cool.
Warm cake = melted glaze mess. Let your Eggless Hummingbird Bundt Cake cool completely before drizzling that sweet pineapple glaze on top. It’s worth the wait.
Flavor Variations & Fun Twists for Eggless Hummingbird Bundt Cake
Once you’ve tried this Eggless Hummingbird Bundt Cake, you’ll quickly realize just how versatile it is. It’s the kind of recipe that invites you to get creative — whether you want to turn up the tropical flair, make it snack-size, or give it a rich twist. Here are some of my favorite ways to play around with the flavors (plus a few other bakes I think you’ll love too).
Add shredded coconut
For a deeper tropical vibe, mix ½ cup of shredded coconut into the batter. It blends beautifully with the pineapple and banana flavors in this Eggless Hummingbird Bundt Cake and adds a little chew. If you’re into fresh, fruity desserts, you’ll also love the citrusy brightness in my Eggless Lemon Meringue Cupcakes.
Pecan swap? No problem.
Not a pecan fan or baking for someone with nut allergies? Swap in walnuts or skip the nuts altogether. The cake is still rich and flavorful without them. I do the same in my Eggless Carrot Banana Muffins — and they’re always a hit, no matter what.
Craving something creamier?
Skip the glaze and go for a swirl of cream cheese frosting instead — baked inside or spread over the top once cooled. It transforms this Eggless Hummingbird Bundt Cake into something closer to a celebration centerpiece. If you’re all about cozy bakes, try my Easy Eggless Carrot Layer Cake too. Same vibes, different format!
Make it mini!
Turn this batter into adorable muffins or mini bundts for easy gifting or party trays. Just reduce the bake time to 20–25 minutes. These pair perfectly with springtime bakes like my Eggless Cadbury Mini Egg Cookies if you’re planning a dessert spread or Easter brunch.
How to Store and Freeze Eggless Hummingbird Bundt Cake
Okay, real talk — whenever I make this Eggless Hummingbird Bundt Cake, it barely lasts two days in our house. Between morning coffee slices, after-school snack attacks, and my husband sneaking bites straight from the cake stand (no judgment), it’s usually gone before I can even think about leftovers.
But just in case you’re planning ahead for a brunch, holiday, or you somehow manage to have a few slices left (go you!), here’s how to keep this cake as fresh and delicious as the day it came out of the oven.
How to Store at Room Temperature
Once your Eggless Hummingbird Bundt Cake is completely cool and glazed, cover it with a cake dome, foil, or store it in an airtight container. It’ll stay moist and flavorful for 3 to 4 days on the counter — no need to refrigerate unless your kitchen is super warm or humid.
If you’ve sliced the cake, I like to press a little parchment or wax paper between the slices to keep everything from sticking together. Plus, it makes it easier to grab just one (or two) without making a mess.
How to Store in the Fridge
Want it to last a bit longer? Pop it in the fridge! Your bundt will keep beautifully for up to 7 days. I recommend slicing it first and storing the pieces in reusable containers — they make perfect ready-to-eat snacks, especially when you’re craving something sweet with your tea or late-night Netflix.
Pro tip: Let chilled slices come to room temp before serving, or give them a quick 15-second warm-up in the microwave to bring back that soft, bakery-fresh texture.
How to Freeze the Eggless Hummingbird Bundt Cake
Yup, this cake freezes like a dream — glaze and all. You can freeze the whole bundt (wrapped tightly in plastic wrap + foil) or freeze individual slices for quick grab-and-go treats. Either way, it’ll keep in the freezer for up to 2 months.
How to Reheat & Serve from Frozen
To thaw, place slices in the fridge overnight, or if you’re in a hurry (hi, it’s me 🙋♀️), just warm a slice in the microwave for 20–30 seconds. You can also reheat it gently in the oven at 300°F (150°C) for about 10 minutes — the glaze softens slightly, the crumb warms through, and honestly? It’s almost better than fresh.
Frequently Asked Questions about Eggless Hummingbird Bundt Cake
Can I make this Eggless Hummingbird Bundt Cake nut-free?
Absolutely. Just skip the pecans or swap in sunflower seeds or shredded coconut for a little texture. It’s still packed with flavor and just as cozy.
Can I use fresh pineapple instead of canned?
Yes, you can — just make sure it’s finely crushed and juicy. Don’t skip the liquid! A few spoonfuls of that pineapple juice add moisture and tang that really bring the cake to life.
Can I turn this into cupcakes or muffins?
Totally! This batter makes adorable muffins or mini bundt cakes. Just fill each cup about ¾ full and bake at 350°F (180°C) for 20–25 minutes. Perfect for parties or gifting.
Do I need a bundt pan for this recipe?
Not necessarily. You can bake this in a 9×13-inch pan or divide it into two 8-inch rounds. Just adjust the baking time — start checking at 30–35 minutes.
Final Thoughts
This Eggless Hummingbird Bundt Cake is one of those recipes that just feels like home. It’s fruity, fluffy, lightly spiced, and totally show-stopping — without requiring fancy techniques or a single egg. Whether you’re making it for a holiday, a potluck, or just to brighten up your weekend, it’s the kind of cake that brings people together and earns a spot in your go-to baking list.
I hope you’ll give it a try and fall in love with it the way my family has. And if you do bake it, don’t forget to tag me or drop a comment — I love seeing your creations and hearing how they turned out in your kitchen!
Now go grab those bananas, open that can of pineapple, and let’s bake something cozy, tropical, and completely egg-free. 💛
Until next time,
– Emily from Cake Without Eggs 🐣🍰
Love This Recipe? Let’s Stay Connected!
If you enjoyed this Egg-Free and Dairy-Free Vanilla Sheet Cake, don’t keep it to yourself! Follow us on Pinterest and Twitter @cakewithouteggs for more easy, allergy-friendly bakes and sweet inspiration.Save it, share it, and spread the vanilla joy!
