Description
Experience the delightful flavors of Hummingbird Mini Bundt Cakes—a charming twist on a southern classic! Bursting with ripe bananas, crushed pineapple, and crunchy pecans, these individual cakes are perfect for any occasion, from festive brunches to casual gatherings. Their moist texture and tropical taste make them an irresistible treat that will leave your guests craving more. Plus, with a luscious cream cheese frosting drizzled on top, these mini bundts are as beautiful as they are delicious. Whether you’re celebrating a holiday or simply indulging in a sweet moment, these delightful desserts are sure to impress!
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
- 1 cup powdered sugar
- 1/2 cup whole milk
- 3 tablespoons water
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and prepare mini bundt pans by buttering and flouring them.
- Sift together flour, baking soda, salt, and cinnamon; set aside.
- In a separate bowl, cream butter with both sugars until smooth; add eggs one at a time.
- Mix in mashed bananas and crushed pineapple followed by milk.
- Gradually incorporate dry ingredients until just combined. Fold in chopped pecans.
- Fill bundt pans evenly and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini bundt cake (70g)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg