Mini Hummingbird Cakes

Prep time: 20 mins
Total time: 2 hrs
Servings: 8 mini loaves
(3.5"x2.2"x1.3")

Ingredients

  • CAKES
  • 1 package Krusteaz® Vanilla Pound Cake Mix   
  • 1½ tsp Ground cinnamon
  • ½ cup Oil
  • 2 Large eggs
  • 1 8-oz can Crushed pineapple, undrained
  • 2 Ripe bananas, mashed
  • 1 cup Chopped pecans
  • GLAZE 
  • 1 packet Glaze mix (enclosed) 
  • 2 oz Cream cheese, softened
  • 2-3 tbsp Milk
  • ¼ tsp Vanilla

Directions

STEP 1

Heat oven to 350°F. Lightly grease or spray 8-cavity mini loaf pan with non-stick cooking spray.

STEP 2

For cakes: Whisk together all dry ingredients. Stir in oil, eggs and pineapple until combined. Mash the bananas and add to batter. Stir in pecans.

STEP 3

Divide batter evenly into prepared pans. Bake 25-30 minutes or until a toothpick inserted into center comes out clean.

STEP 4

Cool loaves in pan on a wire rack for 10 minutes. Invert loaves onto wire rack and cool completely, about an hour.

STEP 5

For glaze: beat cream cheese until smooth. Add vanilla and 2 tablespoons milk. Mix until smooth. Add glaze mix and blend until fully combined. If glaze is too thick, thin with an additional tablespoon milk.

STEP 6

Place glaze in plastic baggie and seal. Snip off one corner and pipe glaze over covered loaves.