Pineapple and Banana Mini Bundt Cakes

Nothing beats a moist delectable cake like these pretty mini-Bundt cakes with marmalade glaze that are the perfect serving size for one.

These mini bundt cakes are just the right size for a single serving.

They’re made with a banana bread recipe plus chopped pieces of fresh pineapple.

And then topped with a delicious glaze made with powdered sugar and orange marmalade.

And the good news is, there’s no need to share because each serving is a single cake.

Here are more recipes made with glaze that you may like “Funfetti Red, White and Blue Skillet Biscuits“, “Glazed Banana and Blueberry Bread Mini Loaves” and “Blueberry Streusel Coffee Cake with Lemon Glaze“.

Let’s check out the ingredients.

Bundt Cakes – overly ripe bananas (even darker than these are works well too), fresh pineapple, butter, sugar, eggs, flour, baking soda, baking powder, salt, and a non-stick mini bundt cake pan (6 cavity fluted baking pan, picture below)

Glaze – powdered sugar, milk, vanilla extract, and orange marmalade

Pan – A non-stick 6-cavity bundt pan (fluted baking pan)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Bundt Cakes:

Preheat the oven to 350 degrees F.

In a medium size bowl, add the flour…

…baking powder…

…baking soda…

…and salt.

Mix together and set aside.

In a small bowl, add the bananas,

and mash them with a fork.

To the bananas, add the pineapple, and

stir together.

Set aside.

In a large mixing bowl,

add butter,

and sugar.

Beat together.

Add the eggs,

and beat until…

…the batter turns light (both in color and texture)

Turn the mixer speed to low and using a spoon, add the dry ingredients a little at a time.

Mix together until all of the flour is incorporated with the sugar and butter mixture.

Turn the mixer off, and to the mixing bowl, add the bananas and pineapple.

On the low setting, mix just long enough so that the fruit is incorporated into the batter (about 10 seconds).

In a non-stick bundt pan (6 cavity fluted baking pan) that’s greased with butter,

evenly add the batter in each cavity.

Bake in a preheated oven (at 350 degrees F.) until a wooden toothpick inserted in the middle of each cake comes out dry (about 25 minutes).

Remove the pan from the oven and let the cakes cool.

When the cakes are cool enough to handle, carefully remove them from the pan and set them on a rack to cool further.

When the bundt cakes are completely cool, the glaze can be made and drizzled over the cakes.

For the Orange Marmalade Glaze:

In a small bowl, add powdered sugar, milk, vanilla extra and orange marmalade.

Whisk together and…

…drizzle on top of each bundt cake.

Garnish with pieces of orange rind from the orange marmalade.

And then…

dig in with a fork…

or even your fingers.

And enjoy.

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Coffee Cake with Irish Cream

Blueberry Muffins with Lemon Streusel

Sour Cream Coffee Cake Muffins

Biscoff Cookie Butter Blondies

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