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This mini Hummingbird Cake is a small, single-layer version of the classic Southern dessert. Made with banana, pineapple, and pecans, and topped with a pineapple cream cheese frosting, it’s the perfect cake for one or two people.
Why You’ll Love This Recipe
- Simple Prep: Made in one bowl with no mixer needed.
- Perfect Size: A small cake that serves one or two.
- Soft and Moist: Banana and pineapple keep the texture tender and flavorful.
- Versatile Treat: Great for dessert, an afternoon snack, or a small celebration.
I love this mini Hummingbird Cake because it brings all the classic flavors of the beloved Southern dessert into a perfectly portioned, single-layer cake. Inspired by the iconic recipe submitted to Southern Living in 1978, this version keeps the rich blend of bananas, pineapple, and pecans, all topped with a tangy pineapple cream cheese frosting. It’s a sweet nod to tradition—just scaled down for one or two to enjoy without leftovers.
Explore more small cake recipes, all perfectly sized for one or two. Try our Red Velvet Cake, Blueberry Cake, Pound Cake, Texas Sheet Cake, or Apple Cake.
Ingredients
If you have any ingredients leftover from this small hummingbird cake recipe, check out our Leftover Ingredients Recipe Finder.
Cake Batter Ingredients
- All-Purpose Flour: Measure with a scale or use the spoon-and-level method for accuracy.
- Granulated Sugar: Sweetens the cake.
- Ground Cinnamon: Adds warmth and depth.
- Baking Soda: Helps the cake rise.
- Vanilla Extract: Adds flavor.
- Salt: Enhances the flavors.
- Egg: Binds the ingredients and adds moisture.
- Oil: Keeps the cake moist. Use vegetable, canola, or avocado oil.
Fruits
- Crushed Pineapple: Use 2 ounces (about 1/3 cup) of drained canned pineapple or crushed fresh pineapple. Drain well by pressing it through a fine mesh sieve. Save the juice for the frosting or use it in smoothies or drinks. Leftover pineapple is great with cottage cheese, on salads, or in fish tacos.
- Banana: One ripe banana adds moisture and natural sweetness. Use extra bananas in Chocolate Chip Banana Bread, Banana Upside Down Cake, or Banana Cream Pie.
Pecans
- Pecans: Use 1/4 cup toasted and chopped. Toast in a dry pan over medium heat for 3-4 minutes or bake at 350°F (177°C) for 5-6 minutes. Use leftovers in German Chocolate Cake, Carrot Cake Cupcakes, or Pecan Pie.
Frosting
- Butter: Softened, forms the base.
- Cream Cheese: Adds tang and richness. Use extra cream cheese in Oreo Balls, Cheesecake Bars, Lemon Cheesecake Mousse, or Jalapeño Poppers.
- Powdered Sugar: Sweetens and smooths the frosting.
- Pineapple Juice: Adds a light tropical flavor.
- Pecans (optional): For garnish and added texture.
Recipe Variations
Here are a few simple ways to change up your mini Hummingbird Cake:
- Add Coconut: Stir in shredded coconut for more texture and a tropical touch.
- Swap the Nuts: Use walnuts or almonds instead of pecans for a slightly different flavor.
- Try Extra Spices: A pinch of nutmeg or ginger adds more warmth and depth.
How To Make A Hummingbird Cake
These photos and instructions are here to help you visualize how to make a mini hummingbird cake. See the recipe box below for ingredient amounts and full recipe instructions.
Preheat the Oven: Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or baking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add Wet Ingredients: Stir in the egg, oil, and vanilla. Mix in the crushed pineapple and mashed banana until fully combined.
- Fold in Pecans: Gently stir in the pecans. The batter will be thick.
- Bake: Pour the batter into the prepared dish. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely before frosting.
- Make the Frosting: In a medium bowl, beat the butter and cream cheese with an electric mixer until smooth. Gradually mix in the sifted powdered sugar on low speed. Add the pineapple juice and beat until light and fluffy.
- Frost the Cake: Spread the frosting over the cooled cake in the baking dish, or remove the cake and frost it on a serving plate.
- Garnish and Serve: Top with chopped pecans, slice, and serve at room temperature.
Want to Make Hummingbird Cupcakes?
This recipe works well for cupcakes or muffins. Divide the batter between cupcake liners and bake at 350°F for 22–25 minutes, or until a toothpick comes out clean. Great for individual servings or a grab-and-go treat.
Expert Tips
- Avoid Overmixing: Stir just until the flour is incorporated. Overmixing can lead to a dense cake.
- Use the Right Pan: A 5×5-inch baking dish or two 10-ounce ramekins works perfectly.
- Drain Pineapple Well: Too much liquid can make the cake soggy. Press out excess juice before adding.
- Cool Before Frosting: Let the cake cool to room temperature so the frosting doesn’t melt.
- Fix Frosting Texture: If too thin, add powdered sugar 1 tablespoon at a time. If too soft, chill briefly to thicken.
Frequently Asked Questions
Cover and refrigerate any leftover cake. It’s best enjoyed within 2–3 days.
It’s moderately sweet, with natural sweetness from the banana and pineapple balanced by the tangy cream cheese frosting.
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Southern Hummingbird Cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Hummingbird Cake
Watch How To Make This
Equipment
Ingredients
For the Cake
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup canola oil , vegetable oil, or avocado oil
- ½ teaspoon vanilla extract
- ⅓ cup drained canned crushed pineapple (2-ounces). Reserve 1 ½ teaspoons of the juice for the frosting.
- 1 medium banana -mashed
- ¼ cup chopped pecans -toasted
For the Frosting
- ¼ cup butter -room temperature (4 tablespoons)
- 2 ounces cream cheese -room temperature
- 1 cup powdered sugar -sifted
- 1 ½ teaspoons pineapple juice
- chopped pecans (for garnish)
Instructions
- Preheat the Oven: Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or baking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add Wet Ingredients: Stir in the egg, oil, and vanilla. Mix in the crushed pineapple and mashed banana until fully combined.
- Fold in Pecans: Gently stir in the pecans. The batter will be thick.
- Bake: Pour the batter into the prepared dish. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely before frosting.
- Make the Frosting :In a medium bowl, beat the butter and cream cheese with an electric mixer until smooth. Gradually mix in the sifted powdered sugar on low speed. Add the pineapple juice and beat until light and fluffy.
- Frost the Cake: Spread the frosting over the cooled cake in the baking dish, or remove the cake and frost it on a serving plate.
- Garnish and Serve: Top with chopped pecans, slice, and serve at room temperature.
Notes
- Avoid Overmixing: Stir just until the flour is incorporated. Overmixing can lead to a dense cake.
- Use the Right Pan: A 5×5-inch baking dish or two 10-ounce ramekins works perfectly.
- Drain Pineapple Well: Too much liquid can make the cake soggy. Press out excess juice before adding.
- Cool Before Frosting: Let the cake cool to room temperature so the frosting doesn’t melt.
- Fix Frosting Texture: If too thin, add powdered sugar 1 tablespoon at a time. If too soft, chill briefly to thicken.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recipe adapted from Southern Living
Enjoy your recipes.
Will be trying several.
Thank you and keep them coming.
AH…MAZING!! This is a smaller version of what my mom called a “Dr. Bird Cake” and I couldn’t be happier! The recipe I have makes a large bundt cake…too much for two people to eat. Her recipe doesn’t have frosting. I’ll try that next time I make it seeing as half of the cake is already gone.
Just made this and it turned out perfectly! I didn’t have “crushed pineapple” so I used one 4 oz. lunch box container of pineapple tidbits. I crushed them with a fork and proceeded with the recipe, draining as directed. It is a moist cake with great flavor.
This mini hummingbird recipe turned out really well in the air fryer.It was moist & delicious. Will be coming back for more recipes. Thanks.
It does have a good flavor and crumb. But if your fruits are very sweet hold on sugar. Use only half cup. Mine was too sweet.
This was my first hummingbird cake, so I had no idea what to expect. It came out great. Again the boyfriend loved it Will make again. I love the variety of recipes with no waste.