Hummingbird Mini Bundt Cakes
Indulge in the delightful flavors of Hummingbird Mini Bundt Cakes, a southern classic that’s been reimagined for modern gatherings. These individual cakes are filled with ripe bananas, sweet pineapple, and crunchy pecans, offering a tropical escape in every bite. Perfect for any occasion—from brunches to potlucks—these mini delights not only impress with their taste but also with their charming presentation. Topped with creamy frosting and a sprinkle of nuts, they are sure to be the star of your dessert table. Easy to make and even easier to share, these cakes are an unforgettable treat you’ll want to bake again and again.
- 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 + extra for dusting pan
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks butter, room temperature + extra for buttering pan
- 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 pecans, chopped
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/2 cup whole milk
- 3 tablespoons water
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Butter and flour mini bundt pans.
- Sift together flour, baking soda, cinnamon, and salt; set aside.
- Cream butter, white sugar, and brown sugar until smooth; mix in vanilla.
- Add eggs one at a time, then incorporate mashed banana, crushed pineapple, and milk until well-combined.
- Gradually fold in dry ingredients until just mixed; add chopped pecans.
- Fill bundt pans evenly and bake for about 30 minutes or until a toothpick comes out clean.
- Cool in pans briefly before transferring to wire racks.
- In a separate bowl, whisk together softened cream cheese and vanilla extract. Gradually add powdered sugar until smooth. Whisk in whole milk and water until desired consistency is reached.
- Once cooled, drizzle cream cheese icing over each mini bundt cake and sprinkle with additional chopped pecans.
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 190
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://myrecipesbook.com/hummingbird-mini-bundt-cakes/