Pineapple Banana Mini Bundt Cakes with Orange Marmalade Glaze

Nothing beats a moist delectable cake like these pretty mini bundt cakes that are the perfect serving size for one.

Homemade banana bread is the best because…

• it gives not-so-good looking bananas a whole new purpose in life
• when you bring it into the office your coworkers will think you’re some kind of pastry chef
• you wont feel guilty for throwing out old bananas because they’ll be “repurposed”
• it can be baked in different forms (in loaves, muffins, doughnuts or even bundt cakes)
• it’s like eating dessert for breakfast
• it’s made with basic ingredients right out of the pantry
• it makes a great gift especially during the holidays
• it tastes so good that it seems like it should be harder to make than it really is
• you can change it up by adding fruit like say….pineapple, and even top it with a glaze
• it’s super tasty when served warm, cold or at room temperature
• you can eat it with your fingers
• when it’s topped with butter it’s even better

Let’s check out the ingredients and how to make these yummies.

For the 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)

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

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

Here’s how to make it.

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 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 until they’re cool enough to handle.  Carefully remove the bundt cakes from the pan and put them on a cooling 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 Bailey’s Irish Cream

Blueberry Muffins with Lemon Streusel

Sour Cream Coffee Cake Muffins

Biscoff Cookie Butter Blondies

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Print Recipe

Pineapple Banana Mini Bundt Cakes with Orange Marmalade Glaze

Nothing beats a moist delectable cake like these pretty mini bundt cakes that are the perfect serving size for one!

Course Dessert

Cuisine American

Keyword Bundt Cake

Prep Time 15 minutes

Cook Time 25 minutes

Inactive time for the cakes to cool 30 minutes

Total Time 40 minutes

Servings 6

Author [email protected]

Ingredients

For the Bundt Cakes:

• 1/3 cup butter softened (for the batter)
• ½ cup granulated sugar
• 2 eggs
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed overripe bananas about 3 bananas
• 1 cup chopped fresh pineapple no juice
• 3 teaspoons butter softened (for the bundt cake pan)
• Orange marmalade glaze

For the Orange Marmalade Glaze:

• 1 cup powdered sugar
• 4 teaspoons milk
• ¼ teaspoon vanilla extract
• 1 tablespoon orange marmalade
• Orange rind from the orange marmalade for garnish

Instructions

For the Bundt Cakes:

1. Preheat the oven to 350 degrees F. 

2. For the dry ingredients - In a medium size bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside. 

3. In a large mixing bowl, add the butter and sugar. Beat together. Add the eggs and beat until light and fluffy. 
4. Turn the mixer speed to low and using a spoon, add the dry ingredients little by little. Mix until the flour is incorporated. Turn the mixer off and to the bowl, add the bananas and pineapple. On low speed, mix just long enough so that the fruit is incorporated in the batter (about 10 seconds). 

5. Grease the mini bundt cake baking pan with butter (just the cavities). Add the batter evenly in each cavity. 

6. Bake in a preheated oven until a wooden toothpick inserted in each cake comes out clean (about 25 minutes). Remove the pan from the oven and let the bundt cakes cool just long enough so that the cakes can be removed by hand and transferred to a cooling rack. 
7. When the bundt cakes are completely cool, make the glaze and drizzle on top of the cakes. Garnish with pieces of orange rind from the marmalade.

For the Glaze:

1. In a small bowl, add all ingredients and whisk together. Drizzle on top of each bundt cake.