Description
Indulge in the tropical delight of Hummingbird Mini Bundt Cakes, a charming twist on a classic southern dessert. These individual cakes are packed with sweet bananas, crunchy pecans, and juicy pineapple, making them perfect for any celebration—from festive gatherings to casual brunches. Topped with a rich cream cheese frosting and extra pecans for that delightful crunch, they’re sure to impress both family and guests. Easy to prepare and beautifully portioned, these mini bundt cakes are an irresistible treat that combines flavor and fun presentation.
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 the oven to 350°F (175°C). Butter and flour your mini bundt pans.
- In a bowl, sift together the flour, baking soda, salt, and cinnamon.
- In another bowl, mix the butter with both sugars until creamy. Add vanilla.
- Beat in eggs one at a time; then add bananas, pineapple (with juices), and milk.
- Gradually mix in the dry ingredients until just combined. Fold in chopped pecans.
- Divide batter among prepared mini bundt pans.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Let cool before frosting with cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 19g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg