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 post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
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!
Ingredients For Hummingbird Mini Bundt Cakes:
- all-purpose flour
- baking soda
- salt
- cinnamon
- unsalted butter
- white sugar
- brown sugar
- vanilla extract
- eggs
- mashed ripe banana
- crushed pineapple, with juices
- milk
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.
Ingredient amounts and recipe directions are below with a print option!
How To Make Hummingbird Mini Bundt Cakes:
- 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.
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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.
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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.
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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.
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Once the little cakes are cooled it’s time for the frosting.
- What you’ll need for the frosting:
cream cheese, softened
vanilla extract
Powdered Sugar
whole milk
water
chopped pecans -
Follow the recipe below to make the glaze/frosting for these little cakes 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.
What is Humming Bird Cake?
If you’re allergic to nuts, just leave the pecans out of this recipe! It’ll still be exceptional 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!
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:
Hummingbird Mini Bundt Cakes
Hummingbird Mini Bundt Cakes
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.
Ingredients
Cake:
- 3 cups all-purpose flour + extra for dusting pan
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks butter, room temperature + extra for buttering pan
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 2 cups mashed ripe banana
- 8 ounces crushed pineapple, with juices
- 1/3 cup milk
- 2 cups pecans, chopped
For Frosting:
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/2 cup whole milk
- 3 tablespoon water
- 1/2 cup chopped pecans
Instructions
Preheat oven to 350F.
Butter and flour 12 mini bundt pans.
Sift together flour, baking soda, salt and cinnamon. Set aside.
Mix together butter and both sugars until well combined, mix in vanilla.
Mix in eggs, mashed bananas and pineapples. Mix in milk.
Slowly mix in flour mixture.
Mix in 2 cups chopped pecans.
Divide cake batter evenly into 12 mini bundt cake pans
Bake 30 minutes.
Let cakes cool 5-10 minutes before turning over and removing from pan. Let cake cool completely before frosting.
For cream cheese frosting, whisk together cream cheese and vanilla extract. Slowly add in powdered sugar.
Whisk in milk and water.
Drizzle icing over cooled cakes and top with chopped pecans.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love it? Pin it to Pinterest!
Samantha Paul says
Fantastic…This looks soo delicious and sound too yummy, beautiful photography as well…i will definitely try to making this bundt cake an upcoming few days…Thanks for sharing..!
Jennifer says
These are so cute!!!
Emily R Thompson says
I love how cute those are!!
Rachael Yerkes says
These are so good! I want to make them all the time!
Beth K. says
I am excited to try a humminbird cake. They look delicious.
April says
Hummingbird cake is so good! I love these little mini bundt cakes!
Laura says
Thanks for this amazing recipe. They look so delicious.
chetan rathore says
Best posts Thanks for this amazing recipe.
SushmaNikhil says
Loved this type of cakes…
Very excited to serve
Thanks For Sharing
Nikhil babu Bayya says
very excited to make this little mini bundt cakes
thanks for sharing !!!
Soumya says
It looks very delicious! Cannot wait to try it. Thanks a ton for sharing!
Jan says
I would love to make the mini Bundt hummingbird cakes but there are no quantities as to what us needed!
Angie says
Hi Jan! Please click the link that says “Click Here to Grab this FREE Recipe” and you’ll get the entire recipe 🙂
David says
Loved your mini Bundt hummingbird recipe. Detailed illustration and photography has made this article pretty helpful for newbies like me. I will try it in the next weekend.
Robyn Mccully says
Where is the actual recipe
Angie says
Hi Robyn! Please click the huge link that says “Click Here to Grab this Recipe” (it’s huge and in uppercase in purple) – Once you click that you’ll get the entire recipe. I made this recipe for Dixie Crystals.