Mini Hummingbird Bundt Cakes with Cream Cheese Frosting
By Lizzie on March 5, 2019
Hey everyone!! How are things in your part of the world? So…yesterday here in Florida, it felt like summer. Today, it’s 45 degrees and my dog is wearing a sweater inside the house and I have my Uggs on 🙂 By Saturday, it’s supposed to be in the 80’s here, so I get to pull out my shorts again 🙂 When I watch the news and see other parts of the country getting snow, I have to say that I am a little jealous. I miss seeing snow, but driving in it is something I don’t miss 🙂
It’s always a little challenging trying to come up with new recipes for my blog. Sometimes, I’ll wake up with an idea for a great dessert and other times, I sit for what seems like hours trying to think of what to create. There are times that I need a break from the over stimulation of social media and all of the chaos that is attached to it, and other times I’ll get lost in watching baking videos 🙂
I feel very honored to be part of the Nielsen Massey sampling team, which means I get to try out and create recipes with their fabulous extracts. I can honestly say that they are the gold standard when it comes to extracts. This recipe features their Madagascar Bourbon Pure Vanilla Extract and it is my absolute favorite vanilla extract. I could actually dab some on my wrists and wear it as perfume..that’s how much I love it 🙂 If you are a baker or a cook, you just have to try Nielsen Massey extracts!!
So, this recipe came to me when I was staring at some over ripe bananas and trying to figure out how to put them out of their misery and turn them into something fabulous 🙂 I happened to have a can of crushed pineapple in my pantry and all of the other ingredients I needed, so I was SOOO happy that I didn’t have to make a special trip to the grocery store. I don’t know about you, but I am not a fan of grocery shopping. Now, if it were a candy store, or a place just filled with baking supplies, I am all in 🙂
My Mini Hummingbird Bundt Cakes with Cream Cheese Frosting are ridiculously delicious. I told my husband to brace himself and that I was putting pecans in them 🙂 Even he, who hates nuts, LOVED these little bites of heaven. They are truly an amazingly delicious dessert. I got my mini bundt pans at Williams Sonoma a long time ago, but any baking supply store will carry them. Michael’s stores carry these too!!
I know you will love these babies as much as I do… Happy Baking, my friends!! xoxo
Just some of the yummy ingredients in this recipe! Look how perfectly ripe these bananas are. The riper they are, the sweeter they are too 🙂
The batter is so easy to make. You can mix it by hand!!
Fill your bundt pans about 3/4 of the way full. They will puff up quite a bit, but that’s the correct amount for a nice sized cake!
How scrumptious do they look right from the oven?
You know me and my close ups 🙂 Yummm Yummm
The very best vanilla!!! Nielsen Massey !!
How incredibly delicious does this cake look? If my mouth were big enough, I would have shoved the whole thing in at once 🙂
So pretty, you can fit each one on a little pedestal 🙂
I made little rosettes with a number 1B or 2D piping tip. You can use any kind of piping tip that you like, but I thought the rosettes would look cute and they are so simple to create! A few crushed nuts on top to finish them off too!!
The recipe makes a dozen, and they are super rich, so 1 cake really feeds two people…or one of me 🙂
Aren’t they pretty??
What a perfect dessert for company!!
Mini Hummingbird Bundt Cakes with Cream Cheese Frosting
Makes: 12 mini bundt cakes Prep time: 15 minutes Bake time: 24 to 26 minutes
Ingredients
Cake
3 cups all purpose flour
2 cups Dixie Crystals Granulated Sugar
3/4 teaspoon salt
1 teaspoon baking soda
1 and 1/4 teaspoon cinnamon
3 large beaten eggs
1 and 1/2 cups canola oil
2 teaspoons Nielsen Massey Madagascar Bourbon Vanilla
1, 8 ounce can crushed pineapple in it’s own juice
6 medium bananas smashed or the equivalent of 2 cups of smashed bananas
1 cup chopped pecans
Cream cheese frosting
8 ounces of softened cream cheese
1/2 cup softened butter
4 cups Dixie Crystals Confectioners Sugar
1 teaspoon Nielsen Massey Madagascar Bourbon Vanilla Extract
pinch of salt
1/4 cup finely chopped pecans for dusting the tops of the cakes
Directions
Preheat your oven to 350 degrees. Spray or grease your bundt pans with canola oil and flour them as well. Set them aside.
In a large mixing bowl, add all of your dry ingredients and whisk by hand until incorporated.
In a small bowl, mix together all of the wet ingredients and stir until combined.
Add the wet ingredients into the dry ingredients and mix until just combined.
Mix in your pecans and stir until they are mixed throughout the batter.
Scoop about a cup of batter into each prepared mini bundt well. It will come out to about 3/4 of the way full and that’s perfect.
You should have almost exactly enough for 12 mini bundt cakes. You may have a bit more leftover.
Bake the cakes on the middle rack of your oven for 12 minutes. Rotate the pans and bake for another 12 to 14 minutes, or until they are golden brown and spring back in the middle.
Take the cakes out and cool in the pans for 15 minutes. Gently ease them out of the pans with an offset spatula and place them on wire racks to cool. Place them in the fridge while you are making the frosting.
Make the frosting:
In the bowl of your mixer, place the cream cheese and butter. Mix until softened and incorporated. Slowly add in the confectioners sugar and vanilla and blend until smooth and creamy. Add in a pinch of salt to offset the sweetness.
Take the cakes out of the fridge and frost with the cream cheese frosting. I actually frosted them upside down because there was more surface room to frost them, that side is flat, and they look prettier that way. I used a large star tip to create rosettes with the frosting. You can get creative and use any tip you like or just frost each one completely. Sprinkle the 1/4 cup chopped pecans on top of the cakes.
Place them under a cake dome for a few days. They will remain fresh for quite a while because they have oil in them. Wrap each one individually with wax paper and foil if you have any leftovers. Place them in the fridge for up to two months.
Enjoy!!! xo
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