Spring welcomes a delightful Southern classic with these gluten-free mini hummingbird bundt cakes. Pineapple, banana, and toasted pecans unite harmoniously under a blanket of cream cheese icing. Hummingbird cake, a beloved staple in the South, boasts a lightly spiced, incredibly moist texture with tropical undertones. Imagine a carrot cake’s essence infused with tropical flavors, and you’ve found yourself in Southern cake paradise.
Having never experienced the joy of hummingbird cake until crafting these mini bundts, I embarked on a flavorful journey inspired by traditional recipes. Infused with the essence of blood oranges for both flavor and a pop of color, these mini bundt cakes are a nod to classic bundt cake elegance. Today, we delve into the realm of Retro Bundts, where old-fashioned favorites like the Hummingbird Bundt Cake shine with renewed charm and simplicity.
Ingredients
Here are the ingredients needed to make these delectable hummingbird mini bundt cakes along with the flavorful cream cheese frosting.
Cake Ingredients
- 3 cups (420 g) Kim’s gluten-free flour blend
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups chopped ripe bananas
- 1 cup drained crushed pineapple
- 1 cup (240 ml) canola or vegetable oil
- 2 large eggs, beaten and at room temperature
- 1½ teaspoon vanilla extract
- 1¼ cups (144 g) chopped toasted pecans
- 4 ounces (113g) full-fat brick-style cream cheese, softened
- 4 tablespoons (56g) unsalted butter, softened
- 1 cup (120g) confectioners sugar
- 2-3 tablespoons (30-45ml) whole milk, slightly warmed
- 1 teaspoon pure vanilla extract
- Optional pinch of cinnamon to taste
Necessary Equipment
For making these delightful Hummingbird Mini Bundt Cakes, you will need the following equipment:
- Mini Bundt Cake Pan: To create the perfect individual-sized cakes.
- Mixing Bowls: For combining all the delicious ingredients.
- Hand or Stand Mixer: To mix the cake batter and cream cheese frosting.
- Measuring Cups and Spoons: For accurate measurement of all the ingredients.
- Spatula: To scrape down the sides of the mixing bowl and ensure everything is well combined.
- Cooling Rack: For cooling the cakes before frosting.
- Piping Bag or Zip-Top Bag: To pipe the cream cheese frosting onto the mini bundt cakes.
Having these essential tools ready will make the process of baking these Hummingbird Mini Bundt Cakes a breeze. Now let’s move on to the next steps in creating these delightful treats.
Preparation Steps
Preparing the Cake Batter
To begin preparing the hummingbird mini bundt cakes, preheat the oven to 350°F and spray the cavities of the bundtlette pan with a vegetable spray mixed with flour, like Bakers Joy. In a large bowl, whisk together the gluten-free flour, sugar, cinnamon, salt, and baking soda until well combined. Add in the eggs, mashed bananas, crushed pineapple with its juices, vegetable oil, vanilla extract, and toasted pecans. Stir all the ingredients together until just incorporated, being careful not to overmix. Fill the cavities of the prepared pan about ¾ full with the cake batter, ensuring even distribution.
Preparing the Frosting
For the cream cheese frosting, start by softening 4 ounces of cream cheese and 4 tablespoons of unsalted butter to room temperature. In a mixing bowl, combine the softened cream cheese and butter with 1 cup of confectioners sugar, 2-3 tablespoons of slightly warmed whole milk, and 1 teaspoon of pure vanilla extract. For an extra touch of flavor, you can add a pinch of cinnamon to taste. Whip the frosting ingredients together until smooth and creamy. Adjust the consistency by adding more milk if needed. Once the hummingbird mini bundt cakes have cooled, generously pipe or spread the cream cheese frosting over the cakes, allowing it to drip down the sides slightly for a beautiful finish.
Baking the Mini Bundt Cakes
Preheat the oven: Begin by preheating the oven to 350°F (177°C) and greasing a mini bundt cake pan. Set the pan aside as you prepare the batter.
Prepare the batter: In a mixing bowl, whisk together the dry ingredients – gluten-free flour blend, baking soda, baking powder, cinnamon, and a pinch of salt. Set this mixture aside.
In another bowl, mix the wet ingredients: In a separate bowl, combine eggs, oil, pineapple juice, and sour cream until well blended. Add in granulated sugar, brown sugar, and vanilla extract, whisking until smooth. Incorporate mashed banana, crushed pineapple, and a portion of the toasted pecans into the wet mixture.
Combine wet and dry ingredients: Slowly pour the wet ingredients into the dry ingredient mixture, gently folding them together with a silicone spatula until fully combined. The batter should be thick and well mixed.
Fill the mini bundt cake pan: Spoon or pour the batter into the greased mini bundt cake pan, ensuring even distribution and smoothing the tops with a spatula.
Bake the mini bundt cakes: Place the pan in the preheated oven and bake for approximately 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean.
Cool and remove the cakes: Once baked, remove the pan from the oven and allow the mini bundt cakes to cool in the pan for a few minutes. Carefully invert the pan onto a wire rack to release the cakes and let them cool completely before frosting.
Assembling the Hummingbird Mini Bundt Cakes
To assemble the Hummingbird Mini Bundt Cakes, you’ll frost them generously and add beautiful decorations to enhance their visual appeal and flavor profile.
Frosting the Cakes
- Once the mini bundt cakes have cooled completely, it’s time to frost them with the delicious cream cheese frosting.
- Using a small spatula or a piping bag, generously coat each cake with the cream cheese frosting, allowing it to drip down the sides for a lovely finish.
- Ensure that the frosting covers the top and sides of the cakes evenly, creating a smooth and enticing layer of sweetness.
- After frosting the cakes, you can add decorative elements to make them even more visually appealing.
- Consider garnishing the tops of the cakes with additional toasted pecans, pineapple chunks, or banana slices for a touch of elegance and extra flavor.
- Let your creativity shine by sprinkling a pinch of cinnamon or a dusting of confectioners’ sugar over the cakes for a beautiful presentation.
- Your Hummingbird Mini Bundt Cakes are now assembled, frosted, and adorned, ready to impress your guests with their delightful taste and charming appearance.
Storage and Serving Tips
When it comes to storing your scrumptious Hummingbird Mini Bundt Cakes, I recommend placing them in an airtight container to maintain their freshness. These delightful treats can be kept at room temperature for up to 2 days. For longer storage, refrigerate the cakes for up to 5 days. Just make sure to allow them to come to room temperature before serving to enjoy their full flavor.
To serve these delightful mini bundt cakes, I suggest drizzling a luscious cream cheese frosting on top and garnishing with some finely chopped pecans for added crunch. These cakes pair wonderfully with a cup of freshly brewed coffee or a refreshing glass of iced tea. Whether you are hosting a gathering or just treating yourself, these Hummingbird Mini Bundt Cakes are sure to impress with their moist texture and sweet, tropical flavors.
Conclusion
Creating these gluten-free mini hummingbird bundt cakes has been a delightful journey. The blend of flavors and textures in these Retro Bundts truly makes them a standout dessert. From the simplicity of the ingredients to the art of frosting and decorating, these cakes offer a unique and charming twist on a Southern classic. Remember to store them properly for lasting freshness and enjoy them with your favorite beverage for a special treat. Whether for gatherings or personal enjoyment, these mini hummingbird bundt cakes are sure to impress and satisfy any sweet tooth. Happy baking and indulging!