Today is May Day, which is also Lei Day in Hawaii! After the chilly and wet winter we’ve had in Seattle this year, I can appreciate a day that celebrates the arrival of springtime and the warm tropical state of Hawaii. (This holiday also gave me an excuse to bake more cake. 😉 ) I celebrated the occasion by making Maypole cakes out of one more batch of tropical hummingbird cakes!

I found the cute May Day printable design that inspired these cakes at ThePolkaDotPosie.com. They are absolutely adorable and free to use for personal use. 🙂 I hope you go over to their website to check out all of the cute designs they have.

I attached thin pastel ribbons to the printout, and mounted it all on a skewer. Then I attached the skewer near the middle of the cake for a cute edible display. I love how the swirl of the Bundt cake design gives the ribbons a little swirl.

Hummingbird Mini Bundt Cakes with Cream Cheese Filling

Makes 6 mini Bundt cakes (and 6 muffins)

For the filling:

8 ounces reduced-fat cream cheese, room temperature

1/4 cup granulated sugar

1 egg

1/4 cup all-purpose flour

For the cake:

Butter, softened, for preparing the pan

1 1/2 cups whole-wheat pastry flour

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

Pinch of salt

1/4 cup reduced-fat sour cream

2 tablespoons coconut oil, liquefied

1 egg

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 or 3 bananas, depending on the size)

1/2 cup canned crushed pineapple, drained

3/4 cup pecans, toasted and chopped

1/2 cup desiccated unsweetened coconut (optional)

Powdered sugar, for dusting the cakes (optional)

For the filling:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, and egg. Blend until everything is well combined. Then add the flour, and beat until just combined. Scoop the mixture into a piping bag fitted with a medium round nozzle. Set aside.

For the cake:

Evenly spread a thin layer of butter over all the nooks and crannies of the mini Bundt pan.

(Line a muffin pan with 6 paper liners for the leftover batter and filling if you wish.)

Preheat oven to 350 F.

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

In a medium bowl, whisk together the sour cream, oil, egg, and vanilla. Add the banana and pineapple, and stir until well combined.

Add the wet ingredients to the dry ingredients, and stir until everything is just combined. Add the nuts and coconut (if using), and stir until they are evenly distributed in the batter.

Fill each well of the mini Bundt pan about 1/3 full. With the back of a small spoon, make a channel in the batter all around the pan. Pipe a layer of cream cheese filling into the channel, taking care to keep it away from the sides of the pan. Top the filling with batter until each well is about 3/4 full.

(With the remaining batter and filling, you can make muffins in the same manner, each with a dollop of filling in the middle. Bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the pan to cool on a wire rack.)

Bake the Bundt cakes for about 27 minutes, or until a toothpick inserted into the middle of a cake comes out clean.

Let the Bundt cakes cool in the pan. Once cooled, invert the cakes. If desired, dust with powdered sugar before serving.