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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.
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
Why You’ll Love This Recipe
- Simple Prep: Made in one bowl with no mixer needed.
- Perfect Size: A small hummingbird 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
Explore more small cake recipes, all perfectly sized for one or two. Try our mini red velvet cake, small blueberry cake, small pound cake, small Texas sheet cake, or our small apple cake recipe.
Ingredients
If you have any ingredients leftover from this small hummingbird cake recipe, check out our Leftover Ingredients Recipe Finder.
Key Ingredients
- Flour, Sugar, and Spices: Use all-purpose flour, granulated sugar, ground cinnamon, baking soda, salt, and vanilla extract to build the base flavor of the cake.
- Crushed Pineapple: Crushed Pineapple: Use 2 ounces (about 1/3 cup) of well-drained canned or fresh crushed pineapple. Press out excess juice using a fine mesh sieve. Save the juice for the frosting or use it in a tropical smoothie.
- Banana: One ripe banana adds natural sweetness and moisture. Use extra bananas in small chocolate chip banana bread, small banana upside down cake, or our banana cream pie recipe.
- Pecans: Use 1/4 cup toasted and chopped. Toast in a dry skillet for 3–4 minutes or bake at 350°F for 5–6 minutes. Cool completely before using. Use leftovers in our small German chocolate cake, carrot cake cupcakes, or my small pecan pie recipe.
- Frosting: Softened butter, cream cheese, sifted powdered sugar, and a splash of pineapple juice come together to create a smooth, tangy cream cheese frosting. Top the cake with extra chopped pecans, if desired.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few simple ways to change up your little 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
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.