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

Pineapple Banana Bundt Cakes

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.

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 and salt

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

Pan – A non-stick 6-cavity mini-Bundt pan (6 cavity fluted baking pan, picture below)

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 mini-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.

Pineapple Banana Bundt Cakes

Serve as a finger food or…

…with a fork.

Thank you so much for stopping by CCC!

Pineapple Banana Bundt Cakes

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Pineapple Banana Mini Bundt Cakes

Pineapple and Banana Mini Bundt Cakes

Nothing beats a moist delectable cake like these pretty mini bundt cakes that are the perfect serving size for one.
5 from 1 vote
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Yield: 6 Servings (makes 6 mini bundt cakes)
Prep: 15 minutes
Cook: 25 minutes
Inactive time for the cakes to cool: 30 minutes
Total: 40 minutes

Ingredients

For the Bundt Cakes:

  • 1/3 cup butter softened (for the batter)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 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
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon orange marmalade
  • Orange rind from the orange marmalade for garnish

Equipment

  • A non-stick 6-cavity mini-Bundt pan (fluted baking pan)

Instructions

For the Bundt Cakes:

  • Preheat the oven to 350 degrees F. 
  • Grease the mini-Bundt cake baking pan with butter (just the cavities). Set aside.
  • For the Dry Ingredients - In a medium size bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside. 
  • For the Batter - In a large mixing bowl, add the butter and sugar. Beat together. Add the eggs and beat until light and fluffy. 
  • 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). 
  • Add the batter evenly in each cavity. 
    Bake - Bake in a preheated oven (at 350 degrees F.) until a wooden toothpick inserted in each cake comes out clean (about 25 minutes).
  • Cool - Remove the pan from the oven and let the cakes cool (while still in the pan).
    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, make the glaze and drizzle on top of the cakes.
    Garnish with pieces of orange rind from the marmalade.

For the Glaze:

  • In a small bowl, add all ingredients and whisk together. Drizzle on top of each bundt cake.
Author: Nancy@CouponClippingCook
Course: Dessert
Cuisine: American
Keyword: Bundt Cake

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