Hummingbird Mini Bundt Cakes
Indulge in the delightful flavors of Hummingbird Mini Bundt Cakes, a charming treat that brings together ripe bananas, sweet pineapple, and crunchy pecans in individual-sized servings. These moist mini cakes are perfect for any occasion—be it a festive brunch, casual gathering, or a sweet surprise for loved ones. Topped with a luscious cream cheese frosting, they offer a delicious balance of tropical sweetness and nutty richness. Easy to prepare and irresistibly tasty, these mini bundts will surely impress your guests and leave them craving more!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes approximately 12 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks butter (room temperature)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 2 cups mashed ripe banana
- 8 ounces crushed pineapple (with juices)
- 1/3 cup milk
- 2 cups chopped pecans
- 8 ounces cream cheese (softened)
- 2 teaspoons vanilla extract (for frosting)
- 1 cup powdered sugar
- 1/2 cup whole milk (for frosting)
- 3 tablespoons water (for frosting)
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour 12 mini bundt pans.
- In a bowl, sift together flour, baking soda, salt, and cinnamon.
- In another bowl, cream together butter and both sugars until smooth. Add vanilla extract.
- Incorporate eggs one at a time while mixing. Fold in bananas and pineapple, then blend in milk.
- Gradually mix in dry ingredients until just combined. Stir in pecans.
- Distribute batter evenly among prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 5–10 minutes before transferring to wire racks to cool completely.
- For the frosting, whisk cream cheese and vanilla until smooth, then gradually add powdered sugar with milk and water until desired consistency is reached.
- Drizzle frosting over cooled cakes and garnish with chopped pecans.
Nutrition
- Serving Size: 1 mini bundt cake (70g)
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://teffrecipes.com/hummingbird-mini-bundt-cakes/