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Southern Hummingbird Mini-Bundtlettes Recipe

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4.8 from 92 reviews

Southern Hummingbird Mini-Bundtlettes are delightful, moist mini cakes bursting with ripe bananas, crushed pineapple, toasted pecans, and warm cinnamon, topped with a rich and creamy cream cheese frosting. Perfect for parties or a sweet treat any time of day, these bite-sized delights capture the classic Southern cake flavors in easy-to-serve portions.

Ingredients

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Hummingbird Mini-Bundtlettes

  • 3 cups (15 ounces) all-purpose flour
  • 2 cups (14 ounces) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 3 large eggs, beaten
  • 2 cups mashed bananas (3 to 4 large bananas)
  • 8 ounce can crushed pineapple, undrained
  • ¾ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup toasted pecan pieces

Cream Cheese Frosting

  • 4 ounces full fat cream cheese, room temperature
  • 2 tablespoons heavy cream
  • ¼ teaspoon Kosher salt
  • 4 cups (16 ounces) confectioners’ sugar

Instructions

  1. Prepare Pan: Preheat oven to 350° F. Spray cavities of bundtlette pan with vegetable spray mixed with flour or use a regular-sized muffin pan liberally sprayed. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, cinnamon, Kosher salt, and baking soda until evenly combined.
  3. Add Wet Ingredients: Add beaten eggs, mashed bananas, undrained crushed pineapple, vegetable oil, vanilla extract, and toasted pecan pieces to dry ingredients. Stir gently until just combined; do not overmix to keep the cakes tender.
  4. Fill Pans: Using a ¼ cup scoop or spoon, fill the prepared bundtlette or muffin pan cavities about ¾ full to allow room for rising during baking.
  5. Bake: Bake in the preheated 350° F oven for 20 to 25 minutes, until the mini cakes are golden brown and start to pull away from the sides of the pan.
  6. Cool: Remove from oven and cool for 10 minutes in the pan. Then transfer to a wire rack to cool completely before frosting.
  7. Make Frosting: Beat cream cheese, heavy cream, and salt together until creamy. Gradually add confectioners’ sugar one cup at a time, beating on medium speed until creamy. Increase speed to high and beat until light and fluffy.
  8. Frost Mini-Bundtlettes: Pipe or spread cream cheese frosting on cooled mini-bundtlettes as desired.
  9. Store: Refrigerate frosted mini-bundtlettes to keep frosting fresh. They can also be kept at room temperature for a day if house is cool.

Notes

  • Use over-ripe bananas with brown flecks for the best flavor and moistness; 24 to 28 ounces unpeeled equals 2 cups mashed.
  • Vegetable oil is recommended, but canola oil is a good substitute; avoid olive oil.
  • Always toast pecans in a 350° F oven for 8-10 minutes to enhance flavor.
  • Use full fat cream cheese for the frosting to ensure proper texture; low fat or fat free will alter consistency and may require more sugar.
  • Adjust heavy cream amount in frosting to reach desired consistency for spreading or piping.
  • Spray pans liberally, even non-stick ones, to prevent sticking.
  • You can make a full-sized bundt cake using this recipe, baking at 350° F for about 1 hour to 1 hour 10 minutes.
  • Frosted mini-bundtlettes must be refrigerated due to the cream cheese frosting.

Keywords: Hummingbird cake, mini bundt cakes, Southern dessert, cream cheese frosting, banana pineapple cake, mini bundtlettes

Find it online: https://dinewithlily.com/southern-hummingbird-mini-bundtlettes-recipe/