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This mini hummingbird cake is soft and moist, filled with banana, crushed pineapple, and toasted pecans under a tangy pineapple cream cheese frosting. Made from scratch for one or two.
Featured Comment
“This is the best cake I have ever eaten! The icing, to me, made this cake. I will be making this over and over again. Thanks so much for this little gem of a cake!…”
– Laura
Quick Look
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (includes cooling)
- Equipment: 5×5-inch baking dish
- Cook Method: Oven
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Sweet and warmly spiced, with banana and pineapple flavor, a soft moist crumb, and tangy cream cheese frosting.
This single-layer hummingbird cake is scaled down from the tall Southern layer cake to a 5-inch square dish, making it just the right size for one or two people.
Why You’ll Love This Small Hummingbird Cake Recipe
A traditional hummingbird cake is a tall, three-layer cake built to feed a crowd. It’s a Southern classic that became popular after a reader sent the recipe to Southern Living Magazine in 1978, though its roots trace back to Jamaica, where it’s called Doctor Bird Cake.
For one or two people, that big cake means a week of leftovers. So I scaled it down to a single layer you make from scratch in a 5-inch dish: one ripe banana, a couple ounces of drained crushed pineapple, and a handful of toasted pecans, sliced into four squares. You get the whole cake, cream cheese frosting and all, in a portion that fits one or two.
This small hummingbird cake tastes like banana bread crossed with carrot cake, it’s banana-forward and warmly spiced. The pineapple brings moisture and flavor, so I drain it well and stir the fruit into the batter, then save the juice for the frosting. Its acid also reacts with the baking soda to give the cake its lift, and toasting the pecans first deepens their flavor and adds a little crunch. I finish it with a swirl of cream cheese frosting.
For more small cakes made for one or two, try my mini carrot cake, pineapple upside down cake for one, or single serve banana bread.
Hummingbird Cake Ingredients
Everything you need for this cake is easy to find and may already be in your kitchen. If you have any ingredients leftover from this small hummingbird cake recipe, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour gives the cake its structure. Half a cup is all you need for a cake this size.
Sugar: Granulated sugar sweetens the cake and helps keep the crumb soft and moist.
Cinnamon: Ground cinnamon adds the warm spice that hummingbird cake is known for.
Baking soda: This is the leavener. It reacts with the acid in the pineapple to help the cake rise.
Salt: A little salt balances the sweetness and brings out the banana and spice.
Egg: One large egg binds the batter and gives the cake its structure.
Oil: Oil keeps the cake moist and soft. Use a neutral oil like canola, vegetable, or avocado so it doesn’t compete with the banana and pineapple.
Vanilla extract: Vanilla rounds out the flavors and adds a little depth.
Crushed pineapple: Pineapple brings moisture and a mild tropical flavor. Use 2 ounces (about ⅓ cup) of well-drained crushed pineapple, canned or fresh, and press out the extra juice with a fine mesh sieve. Save 1½ teaspoons of that juice for the frosting. If all you have is frozen pineapple, thaw it and chop it finely first. Use extra pineapple in a pineapple lime jello salad.
Banana: One ripe, mashed banana adds natural sweetness, moisture, and structure. The riper the banana, the more flavor it brings. If you’ve got extra bananas, use one in our single serve banana nut bread.
Pecans: Use a quarter cup, chopped and toasted. Toast them in a dry skillet for 3 to 4 minutes or in the oven at 350°F for 5 to 6 minutes, then cool before adding. Walnuts work in their place. Use extra pecans in a small pecan pie.
For the frosting: Softened butter and cream cheese, sifted powdered sugar, and the reserved pineapple juice make a smooth, tangy cream cheese frosting. Finish with a few extra chopped pecans on top.
Recipe Variations
This single-layer hummingbird cake bakes in a few different pans and takes well to a couple of simple add-ins. Here are the ones worth trying.
Make Hummingbird Cupcakes Or Muffins
Divide the batter among lined cupcake cups, filling each about two-thirds full. You’ll get about 4 to 5. Bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean.
Make a 6-Inch Hummingbird Cake
The batter fits a 6-inch round cake pan if you’d rather have a round layer. Bake at 350°F and check the center with a toothpick.
Bake it as a Hummingbird Loaf
The 5-inch dish bakes this cake in a small, loaf-style shape, so if you want a hummingbird loaf, you already have one. For separate individual cakes, split the batter between two 10-ounce ramekins instead. Both bake at 350°F, and the ramekins run a little faster, so start checking early.
Double It
To make a larger cake, double every ingredient and bake in a 6×8-inch baking dish. Keep an eye on the center toward the end and test with a toothpick.
Add Coconut
Stir a tablespoon or two of shredded coconut into the batter for more texture and tropical flavor. It fits right in with the pineapple and pecans. If you like coconut, our small batch coconut macaroons are another good recipe to try.
Swap the Pecans for Walnuts
Walnuts can be used instead of pecans and give the cake a slightly different flavor. Toast them the same way.
How To Make A Hummingbird Cake
These photos and steps show you how to make a mini hummingbird cake. See the recipe card below for exact ingredient amounts and full instructions.
Preheat the oven: Heat the oven to 350°F (177°C) and lightly grease a 5×5-inch baking dish with butter or baking spray.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add the wet ingredients: Stir in the egg, oil, and vanilla until smooth, then mix in the drained pineapple and mashed banana until the batter comes together.
- Fold in the pecans: Stir in the toasted pecans. The batter will be thick.
- Bake: Spread the batter into the prepared dish and bake for 30 to 33 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool completely in the dish before frosting, so the frosting holds.
- Make the frosting: Beat the butter and cream cheese with an electric mixer until smooth. Add the sifted powdered sugar on low speed, then the reserved pineapple juice, and beat until light and fluffy.
- Frost the cake: Spread the frosting over the cooled cake in the dish, or lift the cake out and frost it on a plate.
- Garnish and serve: Top with chopped pecans, slice into squares, and serve at room temperature.
Expert Tips
Use the right dish: Bake this cake in a 5×5-inch baking dish that holds about 22 fluid ounces. The recipe is developed for that size.
Use a very ripe banana: The riper and spottier the banana, the more sweetness and moisture it brings.
Drain the pineapple well: Press the extra juice out of the pineapple before adding it, and save 1½ teaspoons for the frosting. Too much liquid makes the cake wet and can leave it gummy in the middle.
Toast the pecans: Toast them before they go in for deeper flavor, and let them cool first so they stay crisp in the batter.
Cool the cake completely before frosting: Cream cheese frosting softens and slides on a warm cake, so let it cool all the way first.
Troubleshooting
If your hummingbird cake isn’t turning out quite right, here is how to fix common issues.
Why is my hummingbird cake wet or gummy in the middle?
Too much liquid or underbaking is usually the cause. Use 2 ounces of well-drained crushed pineapple, not the whole can, and press out the extra juice before adding it. Bake until a toothpick inserted in the center comes out clean.
Why is my hummingbird cake dense?
Overmixing is the most common reason. Stir the batter just until the flour disappears, since mixing past that point works the gluten and makes the cake heavy.
Why did my cake sink in the middle?
Old baking soda, an opened oven door, or underbaking causes a sunken center. Baking soda older than six months may not lift the cake, so check that it’s fresh. Keep the oven door closed until the cake is nearly done, and make sure the center is set before taking it out.
Why is my cream cheese frosting runny?
Warm cream cheese or a warm cake makes frosting runny. Start with cream cheese that is softened but still cool, frost only after the cake is completely cool, and beat in a little more powdered sugar to thicken.
Frequently Asked Questions
The cake is thought to be named for its sweetness, sweet enough to attract hummingbirds. It began in Jamaica, where it’s called Doctor Bird Cake after the country’s national bird, and it spread across the US after Southern Living published it in 1978.
Yes. The flavor is even better the next day, so you can bake it a day ahead, cover it, and refrigerate. Let it come to room temperature before serving.
Cover and refrigerate the cake because of the cream cheese frosting. It keeps well for 2 to 3 days.
Yes. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator before frosting and serving.
Yes. Leave the pecans out if you prefer, or if you have a nut allergy. The cake loses a little crunch but still bakes and tastes the same.
No, I don’t recommend it. The pineapple adds moisture and the acid that reacts with the baking soda to help the cake rise, so leaving it out changes the texture and the lift.
Yes, but not overly so. The sweetness comes from the banana and pineapple, balanced by the tangy cream cheese frosting.
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 mini hummingbird cake, please let me know how it turned out by rating the recipe and leaving a comment below.
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 or use 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 ripe banana – mashed
- ¼ cup chopped pecans – toasted
For the frosting
- ¼ cup butter (4 tablespoons), softened to room temperature
- 2 ounces cream cheese – softened to room temperature
- 1 cup powdered sugar – sifted
- 1 ½ teaspoons pineapple juice
- chopped pecans (for garnish)
Instructions
For the cake
- Preheat the oven to 350°F (177°C) and lightly grease a 5×5-inch baking dish with butter or baking spray.
- In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add the egg, oil, and vanilla, and stir until the batter is smooth.
- Stir in the drained crushed pineapple and mashed banana until combined.
- Fold in the toasted pecans. The batter will be thick.
- Spread the batter into the prepared dish and bake for 30 to 33 minutes, until a toothpick inserted in the center comes out clean.
- Set the cake on a rack and cool completely before frosting.
For the frosting
- Beat the butter and cream cheese with an electric mixer until smooth.
- Add the sifted powdered sugar on low speed and mix until combined.
- Add the reserved 1½ teaspoons pineapple juice and beat until light and fluffy.
- Spread the frosting over the cooled cake, top with chopped pecans, slice, and serve.
Notes
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
If you double the recipe what size pan should be used?
To double this cake, I’d use a 6×8-inch baking dish. Keep an eye on it toward the end and check the center with a toothpick.
Can this be made in a six-inch round cake pan?
Yes, that size works fine.
Am allergic to bananas. Is there a substitution I can use (applesauce, an additional egg)?
I haven’t tested this cake without banana, so I can’t say for sure how it would turn out. The banana adds moisture, sweetness, and structure to the cake. Applesauce may work as a substitute, but it will change the flavor and texture. I would not add an extra egg, as that could make the cake more dense.
Can I make this with gluten free flour
I have not tested this recipe with gluten free flour, so I can’t say for sure how it would turn out. That said, a 1:1 gluten free baking flour like Bob’s Red Mill or King Arthur Measure for Measure would be your best bet if you want to try it. Those are designed to substitute directly for all purpose flour.
I don’t have that kind of pineapple around. I do have frozen pineapple chunks. Can I use that and how?
Yes, you can use your frozen pineapple. Thaw it first and chop it very finely or crush it so it blends into the batter. Crushed canned pineapple has more liquid, so if the batter looks thick, add a tablespoon or two of water or pineapple juice to make up for it.
Thank you!!
So good and easy. I halved the butter in the frosting to increase that cream cheese flavor. Thank you!
Thank you, I’m so happy you enjoyed it.
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.
So good the day after! Flavors were enhanced! I’m a small eater & try to cut down on sweets so I cut the serving portions down, as well as the amount of frosting. I froze half of it & it’s just as good defrosted. Definitely will make again!
Delicious! Love this recipe. Perfect amount for a few people with no leftovers. I love that it uses the whole egg also.
Thank you for this recipe! It was great. Followed it as written. Only thing I changed was I didn’t want a 5×5, so I made 3 four-inch spring-form cakes. Doubled the icing and split the cakes to make mini layer cakes. Would definitely make again!
I made this to celebrate a birthday. I mistakenly thought I had a tin of pineapple, so substituted chopped dates. I also reduced the sugar to 1/3 of a cup. The cakes was delish! I would prefer a slightly tangier cream cheese frosting so next time will change the ratio of butter to cream cheese a bit. Overall, loved it!
Made this cake today but turned it into cupcakes as I am by myself. Easy to make and delicious. Will make again as a favorite
Made this last week. It’s really easy to make. And the cake is awesome. It’s a moist cake. And you can’t go wrong with the cream cheese frosting. It’s a must try cake.
This is the best cake I have ever eaten! The icing, to me, made this cake. I will be making this over and over again. Thanks so much for this little gem of a cake! Now to figure out how to hide it from the hubbie. Don’t care to share this one.
Not a fan of pineapple but anxious to make this with mandarin oranges instead!
This looks so yummy! Would it be possible to make this in a toaster oven? Or do you know if anyone has tried? I’ve made cupcakes in my toaster oven, I guess I could try this recipe as cupcakes. I don’t have an oven. All of your recipes look and sound outstanding!
Hi Michelle, you can make a hummingbird cake in a toaster oven as long as the dish you use fits inside.
I did! I highly recommend making the day before to enhance the flavors. It is so tasty!
Love this cake. Made it today and used a small glass casserole dish.
Only had small bananas and small eggs so used 2 of each instead of 1 each.
Was perfect and delish
I’m so happy you enjoyed it, Deb. Thanks so much for your feedback.
This looks yummy
I would love to make this for my birthday next month but only have a French White round 5 1/4″ Corning Ware (2″ deep)
Would that work?
Thanks so much
PS: would it work for any other you cite as needing 5″?
A round 5.25-inch baking dish that is 2-inches deep should work just fine with any of our recipes calling for using a 5×5-inch baking dish. If your dish is any shorter than 2-inches, it will not work.
Awesome
I have been known for my three-tiered Hummingbird Cakes but very seldom have the opportunity to make them because of their size. I have made this cake for my family and they not only loved it but said it was quite possibly better than the original! Today, I was able to surprise a friend for her birthday without overwhelming her with cake that will end up going to waste. This is definitely a keeper!
Just made this cake! So good,moist and flavorful. Easy to follow instructions. Enjoy reading the tips given. So helpful. Used two small raminkins to bake it in. Perfect amt for Hubby and I. One raminkin is enough for us to share. The other one will be shared for dinner tonight. So appreciate receipes that make smaller portions.
This cake is so wonderful that the best way to use leftover ingredients is to make another one!
I finally made this cake and so happy with the results. It is so rich and delicious I like that the cake is not sweet like other cakes but the frosting has enough sweetness to blend in the taste to a perfect sweetness.
Delicious recipe for the sweet tooth in your life!
I love your recipes…your site was a great “find”. However, you do not always put what to make something in…kind/size of pan, ramekin, muffin tin, etc. Since I have just started baking for one it would be really helpful for me.
Many thanks!
Welcome, Neva. I’m so happy you found us. We actually mention every baking dish and pan we use in all of our recipes. Since the size of the dish used is extremely important to the success of the dish, it is never left out of any recipe post. In this Hummingbird Cake recipe post, we recommend using a 5×5-inch baking dish or 2 (10-ounce) ramekins. This information is mentioned in the “Why This Recipe Works” section, the “How To Make This Recipe” section, the “Expert Tips” section, and in the recipe box. You will find dish and pan sizes in all of our recipes.
What is the difference between baking soda and baking powder?
Great question! Baking soda and baking powder are both leavening agents that cause baked goods to rise. The primary difference between baking soda and baking powder is that baking powder contains an acid in the chemical mixture, whereas baking soda needs an acidic ingredient to create a rising reaction. Baking soda is a base, it can’t get the reaction without the acid. In the case of this hummingbird cake, we have an acid (pineapples) so baking soda works great. If you only have baking powder, you may be able to substitute, but you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power, and you may end up with a cake that’s a little bitter tasting. I have only tested this recipe with baking soda.
LOVE LOVE LOVE this!
I used two 10 oz ramekins .. the individual cakes were still quite large so I cut them in half (horizontally) and frosted 4 servings instead of 2. Next time I may try using jumbo muffin tins. Easy to assemble, directions are clear (“Expert Tips” are very helpful) and most of all, totally yummy!
Thank you so much for your feedback, Linda. I’m so happy you enjoyed the cake.