Cheesecake Stuffed Hummingbird Cake with Caramel Glaze

Taste testing on this cake was unanimous – the warm, thick cheesecake layer baked into this maple-twisted hummingbird cake is out of this world, and not too sweet. Are you convinced enough yet?



Hummingbird Cake
  1. 1 ½ cups self-raising flour, sifted
  2. ½ tsp bicarbonate of soda
  3. A pinch of sea salt flakes
  4. 1 tsp ground cinnamon
  5. 1 cup mashed ripe bananas (about 3 medium bananas)
  6. 1 egg
  7. ½ cup packed brown sugar
  8. ¼ cup coconut oil
  9. 2 tbsp Queen Pure Maple Syrup
  10. 125g (or 3 rings) pineapple, drained of juice and finely chopped
  11. ½ cup pecans, roughly chopped
  12. 1 tsp Queen Vanilla Bean Paste
Cheesecake Filling
  1. 250g full fat cream cheese
  2. 1/3 cup icing sugar
  3. 1 egg
  4. 3 tablespoons plain flour
  5. ¼ cup pineapple juice, from can
  6. 1 tsp lime zest
Brown Sugar Glaze
  1. ½ cup (packed) brown sugar
  2. 60g butter
  3. 3 tbsp milk
  4. ½ teaspoon cinnamon
  5. 1 tsp Queen Vanilla Bean Paste
  6. 1 cup icing sugar, sifted
To Finish
  1. 1 cup pecans, roughly chopped
  2. 1 tbsp Queen Pure Maple Syrup
  3. ½ pinch sea salt flakes


  1. Step 1

    Preheat oven to 180°C, grease a medium bundt tin liberally with baking spray.

  2. Step 2

    Sift flour, bicarbonate of soda, salt and cinnamon into a medium bowl. Set aside.

  3. Step 3

    In a large bowl combine bananas, egg, sugar, coconut oil, maple syrup, pinapple and Vanilla Bean Paste. Mix until well combined. Add flour into wet mixture and gently fold until combined. Fold pecans through mixture. Pour half to two thirds of mixture into prepared bundt tin, then set remaining mixture aside to prepare cheesecake filling.

  4. Step 4

    Beat cream cheese and icing sugar until smooth, then add whisked egg, pineapple juice and lime zest. Sift flour over mixture and mix until smooth.

  5. Step 5

    Pour cheesecake filling into bundt tin, using a spatula to evenly spread. Top cheesecake filling with remaining cake mixture then spread with a spatula and transfer to oven and bake for 50 minutes until golden and domed and an inserted skewer comes out with no liquid cake batter. The cheesecake layer will be soft, so do not use this as a guide. Allow to cool in the tin for 15 minutes then transfer to a wire cooling rack. Allow to cool while preparing glaze.

  6. Step 6

    Combine pecans, salt and maple syrup in a small saucepan. Heat over medium heat until pecans are roasted, fragrant and sticky. Set aside.

  7. Step 7

    Prepare glaze by combining brown sugar, butter, cinnamon and milk in a saucepan and bring to a boil for one minute. Remove from heat and sift icing sugar into saucepan. Mix to combine then add Vanilla Bean paste. Allow to cool slightly before drizzling over bundt, finish with maple roasted pecans.

To freeze this cake, simply prepare and bake the cake, allow to cool full and wrap thoroughly in cling wrap and freeze for up to three months. To serve, allow to thaw completely then prepare glaze and pecans as per recipe method.