Hummingbird Cake Donuts
Hummingbird cake meets donut in these delicious tropical treats! Moist cake donuts flavored with ripe banana, pineapple, cinnamon, and allspice are topped with a cream cheese icing and chopped pecans. And as a bonus, like most baked donuts, this recipe takes less than an hour from start to finish!
Prepare the Donut Batter
I find baked donut batter to be very easy to make. The addition of fresh pineapple and banana make these donuts especially moist. Follow the steps below to prepare the batter:
In a medium bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. Set aside.
In a large bowl, whisk together vegetable oil and brown sugar until smooth.
Add mashed ripe banana, crushed pineapple, eggs, and vanilla extract and continue to whisk until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined.
Transfer the donut batter to a large piping bag and cut off the tip so you have about a half inch opening. Pipe the batter into a generously greased donut pan so the molds are almost all of the way full.
Bake the Donuts
Bake the donuts at 350°F for 13-15 minutes until they have risen and a toothpick inserted into the center comes out free of crumbs. Allow the donuts to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely
Make the Icing
These donuts are topped with a simple cream cheese icing (try adding a bit of pineapple juice if you have it!) and chopped pecans to complete the hummingbird cake flavor profile.
To make the icing, stir together softened cream cheese and butter in a medium bowl until combined and smooth. Add powdered sugar, pineapple juice (if using), vanilla extract, and 2 tablespoons of milk (any kind) and mix until smooth. If you would like a thinner icing, mix in another 1 tablespoon of milk.
Dip cooled donuts in the icing and top immediately with chopped pecans.
These donuts are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for 3-5 days.
Hummingbird Cake Donuts
Ingredients
- 2 and 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup brown sugar
- 2 ripe medium bananas, mashed
- 1/3 cup crushed pineapple
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 4 oz cream cheese, softened to room temperature
- 2 tbsp unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 tsp pineapple juice (optional)
- 1 tsp vanilla extract
- 2-3 tbsp milk (any kind)
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Generously grease donut pans (enough for 12 donuts).
- In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
- In a large bowl, whisk together the oil and brown sugar until smooth. Add the mashed banana, crushed pineapple, eggs, and vanilla and continue to whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Transfer the donut batter to a large piping bag and cut off the tip so you have about a half inch opening. Pipe the batter into the prepared donut pan so they are about 3/4 of the way full.
- Bake for 13-15 minutes until the donuts have risen and a toothpick inserted into the center of the donut comes out free of crumbs. Allow to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
- Make the Icing: In a medium bowl, stir together the softened cream cheese and butter until combined until smooth. Add the powdered sugar, pineapple juice (if using), vanilla, and 2 tablespoons of milk and mix until smooth. If you would like a thinner icing, mix in another 1 tablespoon of milk.
- Dip the donuts in the icing. Immediately sprinkle with chopped pecans.
- These donuts are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for 3-5 days.
