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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 perfect treat for any gathering or special occasion. These individual desserts are packed with ripe bananas, crushed pineapple, and crunchy pecans, creating a moist and flavorful cake that will surely impress your guests. Topped with a creamy cheese frosting and adorned with additional pecans, these mini bundts not only taste amazing but also add an elegant touch to your dessert table. Easy to make and visually appealing, they are an excellent choice for brunches, potlucks, or simply as a sweet indulgence at home. Experience the joy of baking with this simple recipe that promises delicious results every time!

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 bananas
  • 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

  1. Preheat oven to 350°F (175°C) and prepare mini bundt pans by buttering and flouring them.
  2. In a mixing bowl, sift together flour, baking soda, salt, and cinnamon.
  3. In another bowl, cream butter with white and brown sugars until smooth; mix in vanilla extract.
  4. Add eggs one at a time followed by mashed bananas and crushed pineapple; blend until smooth.
  5. Gradually combine dry ingredients into the wet mixture until just incorporated.
  6. Fold in chopped pecans gently.
  7. Divide batter evenly among the prepared mini bundt pans.
  8. Bake for about 30 minutes or until a toothpick comes out clean; cool before frosting.
  9. For the cream cheese frosting, whisk together cream cheese and vanilla extract.
  10. Gradually add in powdered sugar; whisk in whole milk and water until smooth.
  11. Drizzle the icing over cooled cakes and sprinkle with chopped pecans.

Nutrition

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

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