Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 2 cups mashed ripe banana
- 8 ounces crushed pineapple (with juices)
- 2 cups chopped pecans
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1/2 cup whole milk
- 3 tablespoons water
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Butter and flour the mini bundt pans.
- In a bowl, sift together flour, baking soda, salt, and cinnamon.
- In another bowl, mix butter and sugars until creamy; then add eggs one at a time.
- Stir in mashed bananas and crushed pineapple along with milk.
- Gradually mix in the dry ingredients until just combined. Fold in pecans.
- Fill prepared pans evenly with batter and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with cream cheese icing made from softened cream cheese, vanilla extract, powdered sugar, whole milk, and water.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg