Southern Mini Hummingbird Bundt Cakes

4.89 from 9 votes

Southern Mini Hummingbird Bundt Cakes

Southern Mini Hummingbird Bundt Cakes are moist, tender little cakes. They're filled with ripe bananas, crushed pineapple, toasted pecans, and a hint of cinnamon. Each individual cake is topped with a swirl of cream cheese frosting for a classic Southern dessert that's as pretty as it is delicious.

Prep Time10

Cook Time18

Total Time28

Course: Cakes, Dessert

Cuisine: American, Southern

Servings: cakes

Calories: 211kcal

Equipment

Large Bowl
Electric Mixer
2 tablespoon scoop
Nordic Ware Brownie Bundt Pan
Piping bag with 4B open star tip

Ingredients

Hummingbird Mini-Bundtlettes

2 cups (10 ounces, 284 grams) all-purpose flour
1 ¼ cups (8.75 ounces, 248 grams) granulated sugar
¾ teaspoon ground cinnamon
¾ teaspoon Kosher salt
¾ teaspoon baking soda
2 large eggs
10 ounces (285 grams) mashed ripe bananas (about 15 to 16 ounces unpeeled) (See Tip 1)
6 ounces (170 grams) crushed pineapple, undrained
½ cup (4 ounces, 112 grams) neutral vegetable oil (See Tip 2)
1 teaspoon vanilla extract
¾ cup (3 ounces, 85 grams) toasted pecan pieces (See Tip 3)

Cream Cheese Frosting

8 ounces (227 grams) full fat cream cheese, room temperature (See Tip 4)
¼ cup (2 ounces, 57 grams) unsalted butter, room temperature
Pinch of fine sea salt
1 ½ teaspoons clear vanilla
3 cups (12 ounces, 340 grams) confectioners' sugar

Instructions

Mini Hummingbird Cakes

Preheat oven to 350°F. Spray the cavities of the bundtlette pan with vegetable spray mixed with flour, like Baker's Joy. Set aside. (See Tip 5)
Whisk together the flour, sugar, salt, baking soda, and cinnamon in a large bowl.
Add eggs, mashed bananas, crushed pineapple with its juices, vegetable oil, and vanilla. Beat ingredients until well incorporated.
Fold in pecans.
Fill cavities of prepared pan ¾ full. (See Tip 6)
Bake in a preheated 350°F oven for 16 to 18 minutes, or until golden brown and cakes start to pull away from the sides of the 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: 31 Mini Hummingbird Cakes

Cream Cheese Frosting

Beat together the cream cheese, cream, vanilla, 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 7)

Video

Notes

Use overripe bananas (yellow peels splotched with brown flecks) for these cakes to achieve the depth of flavor and moistness.
I used Canola vegetable oil. You could also use regular vegetable 0il. 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.
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 2-tablespoon ice cream scoop to fill the cavities. You could also just use a spoon to fill the cavities ¾ full.
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.

Nutrition