Gluten- Free Hummingbird Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups white rice flour
  • 1 cup tapioca flour
  • ½ cup potato starch
  • 1¼ teaspoon xanthan gum
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 1½ teaspoon vanilla
  • 1 - 8oz. can crushed pineapple, do not drain
  • 1½ cups chopped pecans, divided
  • 2 cups bananas, chopped
Cream Cheese Frosting
  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered
  • ½ teaspoon vanilla
  1. Combine rice flour, tapioca flour, potato starch, xanthan gum, sugar, baking soda, salt, and cinnamon in a large bowl.
  2. Add eggs, oil, and applesauce. Stir by hand until the dry ingredients are moist.
  3. Stir in vanilla, pineapple (with juice), 1 cup of pecans, and bananas.
  4. Spoon batter into a greased and floured Bundt cake pan (use rice flour to dust pan). Bake at 350 degrees for 45 – 50 minutes or until an inserted skewer comes out clean.
  5. Cool in pan for 10 minutes. Remove from pans and cool completely. Spoon cream cheese frosting (recipe below) over the top of the cake, allowing it to drip down the sides. Sprinkle with chopped pecans.
Cream Cheese Frosting
  1. Combine cream cheese and butter; beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.
Recipe by Premeditated Leftovers™ at