Southern Hummingbird Mini-Bundtlettes

4.89 from 9 votes

Southern Hummingbird Mini-Bundtlettes

Southern Hummingbird Mini-Bundtlettes are bite-sized bundt cakes made with a slightly modified classic Hummingbird Cake recipe. Think carrot cake with bananas replacing the carrots and you'll have an idea of the taste and texture of this amazing cake. Don't forget, however, the decadent cream cheese frosting that sits like a jewel atop these mini-bundtlettes.

Prep Time10

Cook Time23

Total Time33

Course: Cakes, Dessert

Cuisine: American, Southern

Servings: cakes

Calories: 275kcal

Ingredients

Hummingbird Mini-Bundtlettes

3 cups (15 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1 teaspoon ground cinnamon
1 teaspoon Kosher salt
1 teaspoon baking soda
3 large eggs, beaten
2 cups mashed bananas (3 to 4 large bananas) (See Tip 1)
8 ounce can crushed pineapple, undrained
¾ cup vegetable oil (See Tip 2)
1 ½ teaspoons vanilla extract
1 cup toasted pecan pieces (See Tip 3)

Cream Cheese Frosting

4 ounces full fat cream cheese, room temperature (See Tip 4)
2 Tablespoons Heavy Cream (See Tip 5)
¼ teaspoon Kosher salt
4 cups (16 ounces) confectioners' sugar

Instructions

Hummingbird Mini-Bundtlettes

Preheat oven to 350° F. Spray cavities of bundtlette pan with vegetable spray mixed with flour, like Baker's Joy. Set aside. (See Tip 6)
Whisk together the flour, sugar, cinnamon, salt and baking soda in a large bowl.
Add eggs, mashed bananas, crushed pineapple with its juices, vegetable oil, vanilla and toasted pecans.
Stir all ingredients together just until well incorporated. Do not overmix.
Fill cavities of prepared pan ¾ full. (See Tip 7)
Bake in preheated 350° F oven for 20 to 25 minutes, or until golden brown and cakes start to pull away from sides of pan. Remove from oven. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost with swirls of cream cheese frosting using #4B open star tip. Yield: 30 mini-bundtlettes. (See Tip of 8)

Cream Cheese Frosting

Beat together the cream cheese, cream and salt in a large bowl until creamy, about 1 minute. Add confectioners' sugar one cup at a time, beating on medium speed after each addition until creamy. When all of the confectioners' sugar has been added, increase the speed to high and beat until light and fluffy. Frost the mini-bundtlettes as desired. (See Tip 9)

Notes

Use over-ripe bananas (yellow peels splotched with brown flecks) for these cakes to achieve the depth of flavor and moistness. Also, 24 to 28 ounces of unpeeled bananas produced 2 cups of mashed bananas.
I used regular vegetable oil. You could also use Canola oil. I wouldn't recommend using olive oil.
Always toast the pecans for your baked goods. The toasting significantly enhances their flavor. To toast, spread in a single layer on a baking sheet. Bake in a preheated 350° F oven for 8 to 10 minutes. Watch carefully to ensure that they do not over-toast.
Avoid the temptation to use low fat or fat free cream cheese for this frosting. Both low fat and fat free cream cheese are more watery which will impact the consistency of your frosting. If you have to use low fat or fat free cream cheese, increase the amount of confectioners' sugar to the desired consistency.
2 tablespoons of heavy cream produced the perfect frosting consistency for me - thick and pipeable. However, add more or less cream to achieve your desired consistency.
Even if your pan is non-stick, spray the cavities liberally to ensure that the cakes do not stick. Alternatively, you can use a regular-sized muffin pan with or without cupcake liners. If you don't use cupcake liners, spray the cavities liberally with the non-stick spray.
I used a ¼ cup ice cream scoop to fill the cavities. You could also just use a spoon to fill the cavities ¾ full.
You could also use the cake recipe to make a full-sized bundt cake. Make sure that the bundt pan is liberally sprayed with non-stick spray. Bake in a preheated 350° F oven for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Use a thinner frosting to glaze the bundt cake.
Since cream cheese needs to be refrigerated, these frosted mini-bundtlettes should be refrigerated. However, if your house is cool, they will be all right for a day without refrigeration.

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