Hummingbird Cake Doughnuts

Hummingbird Cake Doughnuts
  • Yield: 18 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 45 Mins.
  • The pineapples, bananas and nuts are what really set these doughnuts apart! With a lighter, natural sweetness, they will be your new favorite dessert in no time.


  • 1 ripe banana
  • 1/2 cup canned crushed pineapple
  • 2 cups flour
  • 1 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons salted butter, divided
  • 1 1/4 cup plus 1 to 2 tablespoons, half and half, divided
  • 1 extra large egg, beaten
  • 3 teaspoons vanilla, divided
  • 2 cups confectioner's sugar
  • 4 ounces cream cheese, softened
  • 1 cup chopped Fisher® Chef’s Naturals Pecan Halves


  1. Preheat oven to 350°F. Spray a doughnut pan with non-stick cooking spray. Puree the banana and pineapple in a food processor until smooth, set aside.
  2. Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl; set aside. Melt 2 tbsp. butter in a medium microwave safe bowl. Stir in 1¼ cups half and half, egg, 2 tsp. vanilla and reserved banana mixture. Add to flour mixture stirring until just blended. It’s okay if the mixture is lumpy.
  3. Spoon mixture into donut pan, filling each cup about ¾ full. Bake for 15 to 17 minutes or until donuts are golden around edges and spring back when touched. Remove from oven and let cool for five minutes before transferring to a cooling rack. Allow doughnuts to cool completely before frosting.
  4. Wipe out pan, reapply non-stick cooking spray and repeat step 3 2 times for remaining batter.
  5. Melt remaining 1 tbsp. butter and pour into the bowl of an electric mixer. Add confectioner's sugar, remaining 1 tsp. vanilla, and cream cheese; beat on medium speed until smooth. Add half and half by the teaspoonful until frosting reaches desired consistency.
  6. Spread frosting onto doughnut tops and sprinkle with nuts.
  7. Note: Batter can be baked as muffins, if desired. Line 2 muffin pans with 18 paper muffin cups. Divide the batter evenly among the cups. Bake for 17 to 19 minutes or until a toothpick inserted into the center comes out clean. Frost and garnish the cupcakes as for doughnuts.

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