Hummingbird Mini Bundt Cakes

Move over, cupcakes – the day of the mini bundt cake has arrived. This perfectly dainty mini cake looks great smothered in icing, gently dusted with confectioners sugar, or served completely naked. The ridges created by the pan capture a great caramelized flavor, and if you are a fan of the top of a muffin, the bottom of a mini bundt will be your new best friend.

This iteration of the mini bundt captures the delicious spring flavors of a hummingbird cake. Aptly named, this cake is full of the nectar-like nuances of pineapple and banana, supported by a layer of spice and balanced with a tangy cream cheese icing.

Two things are essential for pulling off the ‘wow’ factor of this treat: a mini bundt pan (a great addition to any baking repertoire) and edible flowers. These floral accents turn an easy-to-make dessert into a showstopper, so they are well worth seeking out. If edible flowers aren’t a possibility, increase the lime zest garnish and supplement with a bit of lemon zest for added impact.

Be a springtime baking hero and tote these along to your next party.

Makes 24 mini bundt cakes


For the cakes:

3 cups of all-purpose flour, plus extra for dusting

2 cups of white sugar

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

½ teaspoon ground nutmeg

¾ cups of vegetable oil

3 large ripe bananas

1 14-ounce can of sliced pineapple, drained

1 tablespoon honey

3 large eggs, beaten

1 teaspoon of vanilla extract

Coconut cooking spray

For the icing:

8 ounces of cream cheese, softened to room temperature

2 tablespoons of milk

1 cup of sifted icing sugar

Zest of one lime

¼ cup of roasted almonds, chopped

Edible flowers


Preheat oven to 350F

In a food processor, pulse the bananas, pineapple, and honey until blended, add the oil and vanilla, and pulse a few more times

In the bowl of a stand mixer, combine the flour, sugar, baking soda and spices, and blend

Add the fruit and oil mixture and the eggs to the dry ingredients and stir until fully combined

Spray a mini bundt cake pan with the coconut cooking spray and dust with flour

Ladle the batter into the pan until each well is about ¾ full

Bake for 20-25 minutes, or until a toothpick inserted comes out clean

Remove from the oven and let cool in pan for 5 minutes

Remove the cakes from the pan and allow to cool fully on a rack

While the cakes are cooling, prepare the icing

In the bowl of a standing mixer, combine the cream cheese and sugar and whisk until smooth

Gradually add the milk and beat on high for one minute to achieve a glossy finish

Once the cakes are cool, dollop with icing and sprinkle with lime zest

Arrange the petals of edible flowers onto the cakes and finish with a sprinkle of almonds

Camille Llosa
Camille Llosa is a freelance writer and editor who is food-obsessed. She holds a degree in Print Journalism from Sheridan College and her work focuses on finding the connections between our everyday common experiences and how they can impact our life, wellbeing, perception, and purpose.

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