Hummingbird Mini Bundt Cakes
Indulge in the delightful flavors of Hummingbird Mini Bundt Cakes, a charming treat that combines ripe bananas, sweet pineapple, and crunchy pecans. Perfect for any occasion, these moist mini cakes are easy to make and beautifully presented, making them ideal for brunches, dinner parties, or simply as a personal dessert. Each bite offers a tropical escape that will leave your guests raving. With simple ingredients and straightforward steps, even novice bakers can create these stunning desserts with ease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 12 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
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
- 4 eggs
- 2 cups mashed ripe banana
- 8 ounces crushed pineapple (with juices)
- 2 cups pecans (chopped)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your mini bundt pans by greasing and dusting them with flour.
- Sift together flour, baking soda, salt, and cinnamon in a bowl; set aside.
- In a separate bowl, cream butter with both sugars until fluffy. Add eggs one at a time, then mix in bananas and crushed pineapple.
- Gradually mix the dry ingredients into the wet mixture until combined. Fold in pecans.
- Fill the prepared pans evenly and bake for about 30 minutes or until a toothpick comes out clean.
- Cool in pans briefly before transferring to wire racks.
Nutrition
- Serving Size: 1 mini bundt cake (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://trandtaste.com/hummingbird-mini-bundt-cakes/