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