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Hummingbird Mini Bundt Cakes

Hummingbird Mini Bundt Cakes
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Indulge in the delightful flavors of Hummingbird Mini Bundt Cakes, a charming twist on a classic southern dessert. These individual cakes feature a moist blend of ripe bananas, sweet pineapple, and crunchy pecans, creating a tropical explosion of taste that’s perfect for any gathering. Whether celebrating Easter, hosting a brunch, or simply satisfying your sweet tooth, these mini bundt cakes are sure to impress with their elegant presentation and delicious flavor.

Ingredients

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  • 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 pecans, chopped
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup whole milk
  • 3 tablespoons water
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C) and prepare mini bundt pans by buttering and flouring them.
  2. Sift together flour, baking soda, salt, and cinnamon in a bowl; set aside.
  3. In another bowl, cream together room temperature butter, white sugar, and brown sugar until well combined; mix in vanilla extract.
  4. Add eggs one at a time, followed by mashed bananas and crushed pineapple. Mix thoroughly.
  5. Gradually incorporate dry ingredients into the wet mixture until just combined; fold in chopped pecans.
  6. Divide batter among prepared mini bundt pans and bake for about 30 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with cream cheese icing made from whipped cream cheese, powdered sugar, milk, and water.

Nutrition

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

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