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Hummingbird Mini Bundt Cakes

Hummingbird Mini Bundt Cakes

Indulge in the delightful experience of Hummingbird Mini Bundt Cakes, a charming twist on a classic southern dessert. These individual cakes are exquisitely infused with ripe bananas, succulent pineapple, and crunchy pecans, creating a moist and flavorful treat perfect for any occasion—from festive gatherings to intimate brunches. Their unique bundt shape not only makes them visually appealing but also easy to serve, ensuring that your guests enjoy their very own sweet masterpiece. Topped with a luscious cream cheese frosting and sprinkled with more pecans, these mini cakes are sure to impress and satisfy even the most discerning palates. With simple preparation steps, this recipe is accessible for bakers of all levels—get ready to make fond memories around the table!

  • Total Time: 50 minutes
  • Yield: Makes approximately 12 servings 1x

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 tablespoon water
  • 1/2 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Butter and flour 12 mini bundt pans.
  3. In a bowl, sift together flour, baking soda, salt, and cinnamon; set aside.
  4. In a large mixing bowl, cream butter with white and brown sugars until well combined; add vanilla extract.
  5. Incorporate eggs one at a time into the butter mixture. Mix in mashed bananas, crushed pineapple with juices, and milk until blended.
  6. Slowly add the sifted dry ingredients; stir gently until just combined.
  7. Fold in chopped pecans.
  8. Divide batter evenly among prepared pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
  9. Allow cakes to cool for 5–10 minutes before turning them out onto wire racks to cool completely.
  10. For frosting: whisk cream cheese with vanilla extract until smooth; gradually add powdered sugar, milk, and water until desired consistency is reached.
  11. Drizzle frosting over cooled cakes and top with additional chopped pecans.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 mini bundt cake (80g)
  • Calories: 310
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: For added flavor, consider mixing in coconut flakes or swapping out pecans for walnuts. Ensure your bananas are very ripe for maximum sweetness.

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