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This mini Hummingbird Cake is a soft, moist cake packed with bananas, pineapple, and pecans, then topped with a smooth cream cheese frosting. It has all the flavors of the classic Southern cake but in a perfectly portioned single-layer size. Every bite is filled with warm spices and natural sweetness, making it a great choice for a small dessert or a special treat. Simple to make, this cake comes together easily and bakes up beautifully.
Explore our collection of small cake recipes, perfectly sized for one or two. Try the rich Red Velvet Cake, the fruity Blueberry Cake, the classic Pound Cake, the decadent Texas Sheet Cake, or the sweetly spiced Apple Cake.
Why You’ll Love This Recipe
- Easy to Make: No mixer required—just one bowl and a spoon.
- Perfectly Portioned: A small single-layer hummingbird cake that’s just the right size for one or two.
- Soft and Moist: Bananas and pineapple keep the cake tender and flavorful.
- Great Flavor Balance: The tangy cream cheese frosting pairs perfectly with the sweet tropical ingredients.
- Great for Any Occasion: Enjoy it as dessert, a sweet afternoon treat, or for a small celebration.
The History Of Hummingbird Cake
The most well-known version of Hummingbird Cake was submitted to Southern Living magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina. This classic recipe featured a three-layer cake made with bananas, pineapple, and pecans, all topped with a rich cream cheese frosting.
Over the years, the cake has evolved with different variations. Some versions include coconut, shredded carrots, or dried fruit for added flavor and texture.
The origins of Hummingbird Cake may trace back to Jamaica, where it was known as Dr. Bird Cake, named after the island’s national bird, the swallow-tailed hummingbird. While its exact history is debated, one thing is certain—this flavorful cake has become a beloved Southern dessert.
Our Mini Hummingbird Cake
While traditional Hummingbird Cake is a multi-layered dessert, our mini Hummingbird Cake delivers the same rich flavors in a perfectly portioned single-layer Hummingbird Cake. Made with the classic combination of bananas, pineapple, and pecans, and finished with a smooth pineapple cream cheese frosting, this smaller version is ideal for one or two servings—without the need for an entire cake!
Ingredients
If you have any ingredients leftover from this small hummingbird cake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour, measured accurately with a scale or the spoon-and-level method for the best results.
- Sugar: Granulated sugar sweetens the cake.
- Cinnamon: Adds warmth and depth, complementing the fruit.
- Baking Soda: Helps the cake rise and become fluffy.
- Vanilla Extract: Enhances the cake’s flavor.
- Salt: A pinch balances and brings out the flavors.
- Egg: Binds the ingredients and adds moisture.
- Oil: Use vegetable, canola, or avocado oil to keep the cake moist.
Fruits
- Pineapple: Use either crushed fresh pineapple or 2 ounces (about 1/3 cup) of drained canned pineapple. If using canned, drain an 8-ounce can—this will leave you with just over 2 ounces of crushed pineapple. Save some of the juice for the frosting, and use any extra in drinks, smoothies, or other recipes. Leftover crushed pineapple is great in cottage cheese, on salads, or over fish tacos.
- Draining Tip: Place the pineapple in a fine-mesh sieve over a bowl and press with a spoon to extract the juice.
- Use Leftovers: Try adding extra pineapple to Ambrosia or Pineapple Lime Jello Salad.
- Banana: One ripe banana adds natural sweetness and moisture. Have extra bananas? Use them in Chocolate Chip Banana Bread, Banana Upside Down Cake, or Banana Cream Pie.
Pecans
- Pecans: Toasting pecans enhances their flavor and keeps them crisp in the cake. Use ¼ cup for this recipe. Leftover pecans work well in German Chocolate Cake, Carrot Cake Cupcakes, or mini Pecan Pie.
- To Toast on the Stovetop: Heat a dry pan over medium-high heat, add the pecans, and toast for 3-4 minutes, stirring occasionally. Watch closely to prevent burning. Once toasted, let them cool and crush them with a rolling pin or the bottom of a glass.
- To Toast in the Oven: Preheat to 350°F (177°C) and toast for 5-6 minutes—great for toasting a larger batch to use later.
Frosting
- Butter: Softened, forms the frosting base.
- Cream Cheese: Adds a tangy richness. Extra cream cheese can be used in Oreo Balls, Cheesecake Bars, Lemon Cheesecake Mousse, or a small batch of Jalapeño Poppers!
- Powdered Sugar: Sweetens and smooths the frosting.
- Pineapple Juice: Adds a hint of tropical flavor.
- Pecans (for garnish): For added texture and decoration.
Recipe Variations
- Coconut Addition: Stir in shredded coconut for extra texture and a hint of tropical flavor.
- Chocolate Chip Option: Mix in chocolate chips for a touch of sweetness in every bite.
- With Lemon Zest: Add the zest of one lemon for a bright, citrusy flavor.
- Nut Alternative: Swap pecans for walnuts, almonds, or a combination for a slightly different taste.
- Extra Spices: A pinch of nutmeg or ginger adds depth and warmth.
How To Make A Hummingbird Cake
These step-by-step 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.
Make the Cake
- Preheat the Oven: Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or baking spray and set it aside.
- 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, then mix in the crushed pineapple and mashed banana until well combined.
- Fold in Pecans: Gently stir in the pecans. The batter will be thick.
- Bake: Pour the batter into the prepared dish and 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
- Beat Butter and Cream Cheese: In a medium bowl, beat the butter and cream cheese with an electric mixer until smooth.
- Add Sugar: Gradually mix in the sifted powdered sugar, beating on low until fully incorporated.
- Mix in Pineapple Juice: Add the pineapple juice and beat until the frosting is smooth and fluffy.
Frost the Cake
- Apply Frosting: Spread the frosting directly on the cooled cake in the baking dish, or carefully remove the cake from the pan and frost it on a serving plate.
- Garnish and Serve: Sprinkle with additional pecans for extra texture, then slice and serve at room temperature.
Expert Tips
- Don’t Overmix: Stir the batter just until no streaks of flour remain. Overmixing can make the cake dense instead of light.
- Use the Right Pan: A 5×5-inch baking dish (25 square inches) is ideal. Two 10-ounce ramekins (about 4 inches in diameter, 1 ¾ inches tall) also work. The right pan size ensures even baking.
- Drain the Pineapple Well: Too much moisture can make the cake soggy. Press out excess juice to keep the texture just right.
- Cool Before Frosting: Frosting a warm cake will cause it to melt. Wait until the cake is at room temperature before frosting.
- Use Room Temperature Ingredients for Frosting: Softened butter and cream cheese blend smoothly for a creamy, spreadable texture.
- Adjust Frosting Consistency if Needed: If the frosting is too thin, add powdered sugar one tablespoon at a time. If it’s too soft, chill it briefly to firm it up.
Frequently Asked Questions
Yes! Simply leave out the pecans if you prefer a nut-free cake.
Store the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for a few minutes before serving.
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.
Yes! This recipe works great for Hummingbird Cupcakes or Hummingbird Muffins. Simply divide the batter between cupcake liners in a muffin tin. Bake at 350°F for 22-25 minutes, or until a toothpick inserted in the center comes out clean. This is a great option for individual servings or a grab-and-go treat!
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 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
Make the Cake
- Preheat the Oven: Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or baking spray and set it aside.
- 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, then mix in the crushed pineapple and mashed banana until well combined.
- Fold in Pecans: Gently stir in the pecans. The batter will be thick.
- Bake: Pour the batter into the prepared dish and 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
- Beat Butter and Cream Cheese: In a medium bowl, beat the butter and cream cheese with an electric mixer until smooth.
- Add Sugar: Gradually mix in the sifted powdered sugar, beating on low until fully incorporated.
- Mix in Pineapple Juice: Add the pineapple juice and beat until the frosting is smooth and fluffy.
Frost the Cake
- Apply Frosting: Spread the frosting directly on the cooled cake in the baking dish, or carefully remove the cake from the pan and frost it on a serving plate.
- Garnish and Serve: Sprinkle with additional pecans for extra texture, then slice and serve at room temperature.
Notes
- Don’t Overmix: Stir the batter just until no streaks of flour remain. Overmixing can make the cake dense instead of light.
- Use the Right Pan: A 5×5-inch baking dish (25 square inches) is ideal. Two 10-ounce ramekins (about 4 inches in diameter, 1 ¾ inches tall) also work. The right pan size ensures even baking.
- Drain the Pineapple Well: Too much moisture can make the cake soggy. Press out excess juice to keep the texture just right.
- Cool Before Frosting: Frosting a warm cake will cause it to melt. Wait until the cake is at room temperature before frosting.
- Use Room Temperature Ingredients for Frosting: Softened butter and cream cheese blend smoothly for a creamy, spreadable texture.
- Adjust Frosting Consistency if Needed: If the frosting is too thin, add powdered sugar one tablespoon at a time. If it’s too soft, chill it briefly to firm it up.
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
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.