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Hummingbird Mini Bundt Cakes

Hummingbird Mini Bundt Cakes
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Hummingbird Mini Bundt Cakes are a delightful twist on a classic southern dessert, perfect for any occasion. Bursting with the tropical flavors of ripe bananas and crushed pineapple, these individual cakes offer a moist texture complemented by crunchy pecans. Topped with a creamy frosting, they make for an impressive treat that is easy to serve and enjoy at gatherings, brunches, or celebrations. Whether you’re hosting a festive event or simply craving something sweet, these mini bundt cakes are sure to delight guests and family alike.

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

  1. Preheat your oven to 350°F (175°C).
  2. Prepare mini bundt pans by buttering and dusting with flour.
  3. In a bowl, sift together the flour, baking soda, salt, and cinnamon.
  4. In another bowl, cream the butter with white and brown sugar until smooth; add vanilla extract.
  5. Mix in eggs one at a time, followed by mashed bananas, crushed pineapple, and milk until well combined.
  6. Gradually fold in the dry ingredients until just combined; gently mix in chopped pecans.
  7. Fill prepared bundt pans evenly with batter.
  8. Bake for approximately 30 minutes or until a toothpick comes out clean.
  9. Allow cakes to cool before drizzling with cream cheese frosting.

Nutrition

Find it online: https://epichistorian.com/hummingbird-mini-bundt-cakes/