Description
Indulge in the delightful flavors of Hummingbird Mini Bundt Cakes, a perfect combination of ripe bananas, crushed pineapple, and crunchy pecans. These individual cakes are moist and topped with creamy frosting, making them an irresistible treat for any occasion—from festive gatherings to casual brunches.
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) and prepare your mini bundt pans by buttering and dusting with flour.
- Sift together flour, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, cream together butter and sugars until light and fluffy; mix in vanilla.
- Add eggs one at a time, followed by mashed bananas, crushed pineapple, and milk; mix well.
- Gradually add the dry ingredients until just combined; fold in chopped pecans gently.
- Divide batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool for 5–10 minutes before removing from pans; frost with cream cheese frosting once completely cooled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg