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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
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.