Stuffed with bananas, pecans, and pineapple these Hummingbird Mini Bundt Cakes make for a wonderful Easter dessert, a church potluck or Mother’s Day brunch. This southern classic has been turned into divine individual dessert with a mini bundt pan.
This recipe was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
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Humming Bird cake is my probably my favorite cake if not a super close second to a perfectly baked chocolate cake with chocolate frosting. I love the pineapple, bananas and pecans in Humming Bird Cake but the cream cheese frosting is amazing!
I shared the recipe for my favorite Humming Bird Cake a few years ago but now I want to share a fun twist on that favorite recipe with these Hummingbird Mini Bundt Cakes!
What is Humming Bird Cake?
Humming Bird Cake is basically a spice cake loaded with pineapples, bananas and pecans. It’s also layered and frosted with a thick cream cheese icing!
If you’re allergic to nuts, just leave the pecans out of this recipe! It’ll still be exceptional cake!
What you’ll need for these cakes:
- all-purpose flour
- baking soda
- unsalted butter
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 cup Dixie Crystals Light Brown Sugar
- vanilla extract
- mashed ripe banana
- crushed pineapple, with juices
You’ll also need a mini bundt pan! I got bought/have the Nordic Ware Anniversary Bundlette Rose Gold and I found it at Target.
Getting the Pan Ready!
Nothing it worse than making a delicious cake only for it to get stuck in the bundt cake pan mold and fall to pieces while you’re trying to get it out. To prevent this disaster from happening the pans needs to be buttered and floured.
For some of my older plan cake pans I normally just spray a bit of baking spray on them and line them with a parchment paper circle on the bottom but for pans like this with groves and for pans that are to beautiful to risk an aging film of baking spray on, I butter and flour them.
Just take some softened butter and use a clean kitchen brush to brush butter inside of the mini bundt cake cavities.
Once the molds have a nice coat of softened butter in them, sprinkle them with flour and tilt the pan around a bit to get everything covered. Tap the excess flour out of the pan over the sink or trash can.
When the pan has been buttered and floured it’s time to add the batter to the mini bundt pan cake molds.
Filling the mini bundt cake molds:
This recipe makes 12 mini humming bird bundt cakes. If you’ve only got one pan you’ll need to just separate the batter in half and bake 1 tray at a time. Divide the cake batter evenly into the mini bundt cake pans but don’t fill them all the way up. Leave a little space because these little cakes will rise a bit as they bake.
Baking the Bundt Cakes:
Bake these bundt cakes at 350F for about 30 minutes. After 30 minutes, check the cakes by pressing your finger onto the bottom of a cake. If it springs back it’s ready, if the batter still looks wet let the cakes cook for 5 minutes and then check them again.
Remove the cooked cakes from the oven and let them sit in the pan for 2-3 minutes and then pop them out onto a cooling rack to cool completely.
Once the little cakes are cooled it’s time for the frosting.
What you’ll need for the frosting:
- ounces cream cheese, softened
- vanilla extract
- Dixie Crystals Confectioners Powdered Sugar
- whole milk
- chopped pecans
Follow the recipe to make the glaze/frosting for these little cakes in the Dixie Crystal link below and then spoon some onto the cakes and let it drip down the sides a bit.
Then top each cake with a sprinkle of chopped pecans.
Perfect Individual Humming Bird cakes!
I think these would be great for Easter or Mother’s Day! But then again, I love them so much that I think they would be great any day. 🙂
- I’m allergic to nuts. Can I leave the pecans out?
You sure can! This cake is amazing with or without the pecans!
- How long do these keep?
I stored some in the fridge and in a plastic bag (un frosted) for 1 week to see how they did. The ones on the sealed bag on the counter stayed fresh and moist. The ones in the fridge were very dry. I suggest that if you’re not going to be serving them that day to store them at room temperature in an air tight bag or container and frost them before serving or before heading to whatever event/holiday meal you’re taking them too.
MORE Cake Recipes for you to try:
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