Hummingbird Bundt Cakes
You can never have too many dessert recipes, so give Hummingbird Bundt Cakes a try. Watching your figure? This vegetarian recipe has 294 calories, 4g of protein, and 11g of fat per serving. This recipe serves 18. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of salt, baking soda, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious.
Coat 18 mini Bundt cups with baking spray.
Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, baking powder, baking soda, 1/2 teaspoon salt, and cinnamon in a bowl, stirring well with a whisk.
Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Fold banana, pecans, and pineapple into batter.
Spoon batter evenly into prepared pans.
Bake at 350 for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.
Combine powdered sugar, bourbon, melted butter, and 1/4 teaspoon vanilla; stir until smooth.
Doubling Up: You'll only need a touch of the bourbon glaze, but for sugar hounds, you can double the glaze and garnish with more.