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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 tropical treat that combines mashed ripe bananas, crushed pineapple, and toasted pecans into moist, flavorful individual desserts. Perfect for any occasion—from casual get-togethers to festive brunches—these mini bundt cakes are not only easy to make but also visually appealing. With a beautiful presentation and luscious cream cheese frosting, every bite is a burst of sweetness that will impress your guests. Enjoy them warm or cold and explore different variations by swapping in your favorite nuts or fruits. This recipe is sure to become a staple in your dessert repertoire.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 cups mashed ripe banana
  • 8 ounces crushed pineapple (with juices)
  • 2 cups pecans, chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare mini bundt pans by buttering and dusting with flour.
  2. In one bowl, sift together flour, baking soda, salt, and cinnamon; set aside.
  3. In another bowl, mix softened butter with both sugars until creamy. Add eggs one at a time, mixing well between each addition. Incorporate bananas and crushed pineapple followed by the milk.
  4. Gradually add dry ingredients to the wet mixture until just combined; fold in pecans.
  5. Pour batter evenly into prepared mini bundt pans and bake for about 30 minutes or until a toothpick comes out clean.
  6. Let cool before frosting with cream cheese icing.

Nutrition

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