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If you’re craving something sweet, unique, and perfectly sized for one or two, this Mini Hummingbird Cake is the answer. A scaled-down version of the beloved Southern classic, it combines the moistness of bananas and pineapples with the crunch of pecans, all enveloped in a creamy cream cheese frosting. The beauty of this mini cake recipe lies in its simplicity – mixed by hand in a single bowl and baked in a small dish. It’s an ideal choice for an intimate dessert or a special treat, capturing the essence of a traditional hummingbird cake in a smaller, equally delightful form.
Explore our selection of small cake recipes, ideal for one or two servings. Delight in the rich Red Velvet Cake, the fruity Blueberry Cake, the classic Pound Cake, the decadent Texas Sheet Cake, and the sweetly spiced Apple Cake.
Why You’ll Love This Recipe
- Simple to Make: No fancy equipment needed – just one bowl and a spoon.
- Perfect Size: This mini cake is ideal for small households, avoiding leftovers or waste.
- Deliciously Moist: Bananas and pineapples ensure a wonderfully moist texture.
- Balanced Flavors: The cream cheese frosting complements the sweet tropical flavors beautifully.
- Versatile: Excellent for a cozy dessert, afternoon snack, or a special treat.
What Is A Hummingbird Cake?
The most popular version of this cake was submitted to Southern Living magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina. The recipe featured a three-layer cake filled with pineapples and bananas and topped with a pecan-topped cream cheese frosting.
Today, this cake has evolved with various interpretations. Many recipes now incorporate ingredients like coconut, shredded carrots, or even dried fruits, adding their unique twist to the classic.
Interestingly, the origins of the Hummingbird Cake might trace back to Jamaica, predating its American popularity. There, it was known as the Dr. Bird Cake, named after the Swallow-Tail Hummingbird, Jamaica’s national bird. This exotic and flavorful cake, regardless of its true origins, has become a staple in Southern cuisine and continues to charm dessert lovers worldwide.
Hummingbird Cake Ingredients
Ingredient Notes
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 using a scale or the spoon and level method for the best results.
- Sugar: Granulated sugar sweetens the cake.
- Cinnamon: Adds a warm, mellow flavor that complements the fruits.
- Baking soda: Helps the cake rise and become fluffy.
- Vanilla extract: For an extra layer of flavor.
- Salt: Just a pinch to enhance all the other flavors.
- Egg: One egg binds the ingredients and adds moisture.
- Oil: Use either vegetable oil, canola oil, or avocado oil. Oil makes the cake extra moist.
- Pineapples: For this recipe, you have two options for the pineapple: either crush fresh pineapple or use about 2 ounces (1/3 cup) of drained canned pineapple. If you’re using canned, an 8-ounce can works well. After draining, you’ll be left with just over 2 ounces of crushed pineapple. Remember to keep some of the drained juice aside for the frosting. The leftover juice can be enjoyed as a drink or used in another recipe. Don’t let the remaining crushed pineapple go to waste either – it’s great stirred into cottage cheese, added as a topping on salads, or served over fish tacos.
- To effectively drain canned pineapple, transfer it from the can into a fine-mesh sieve placed over a small bowl. Press gently on the pineapple using the back of a spoon. This will release the juice into the bowl below.
- If you’ve got leftover pineapple, consider using it in Ambrosia or in a Pineapple Lime Jello Salad.
- Banana: One ripe banana for sweetness and moisture. Got extra bananas? Use one in Chocolate Chip Banana Bread, Banana Upside Down Cake, or Banana Cream Pie.
- Pecans: While it’s optional to use toasted pecans, doing so is highly recommended for this small hummingbird cake recipe. Toasting enhances their texture, ensuring they remain crisp even when mixed into the batter. Extra pecans can be used in a mini German Chocolate Cake, Carrot Cake Cupcakes, or in a mini Pecan Pie.
- For this recipe, you’ll need just ¼ cup of pecans. Toasting them on the stove is a quick and effective method. Set your stove to medium-high heat and place the pecans in a pan. Toast them for about 3-4 minutes, stirring occasionally. Keep an eye on them, as they can easily scorch. Once toasted, let them cool, then crush them using a rolling pin or the bottom of a drinking glass.
- If you’re toasting a larger quantity of pecans, use the oven. Preheat it to 350 degrees F (177 degrees C) and toast the pecans for 5-6 minutes. This method is great for preparing a batch for future use.
For the Frosting
- Butter: Softened, forms the base of the frosting.
- Cream Cheese: Adds a rich, tangy flavor. Any extra cream cheese can be used to make Oreo Balls, Cheesecake Bars, Lemon Cheesecake Mousse, or a small batch of Jalapeño Poppers!
- Powdered Sugar: Sweetens and smoothens the frosting.
- Pineapple Juice: For a hint of tropical taste.
- Pecans (for garnish): Adds texture and decoration.
Recipe Variations
- Tropical Hummingbird Cake: Stir in a small handful of shredded coconut into the batter for a tropical flavor burst. This addition enhances the cake’s island-inspired taste and is perfect for those who love a bit more texture.
- Chocolate Chip Hummingbird Cake: For chocolate lovers, sprinkle some chocolate chips into the batter. This twist brings a delightful chocolatey surprise to each bite, making it a hit for both kids and adults.
- Lemon Zest Hummingbird Cake: Add the zest of one lemon to the batter for a fresh and zesty flavor. This version is ideal for those who appreciate a subtle citrus note in their desserts.
- Nutty Variation Hummingbird Cake: Swap out pecans for walnuts or almonds, or even a mix of nuts for a different nutty profile. This variation is great for experimenting with different textures and flavors.
- Spiced Hummingbird Cake: Incorporate a pinch of nutmeg or ginger into the batter for an extra warm and cozy spice. This version is especially comforting in colder weather and adds an aromatic depth to the cake.
Each of these variations adds a unique twist to the classic hummingbird cake, catering to different tastes and preferences, and making the recipe even more versatile.
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.
For the cake
- Preheat the Oven: Start by heating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a 5×5-inch baking dish by lightly greasing it with either softened butter or baking spray. Set the dish aside for later use.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed throughout the cake.
- Add Wet Ingredients: To the dry mixture, stir in the egg, oil, and vanilla extract. Follow by adding the crushed pineapples and mashed banana. Combine everything until the mixture is smooth and uniform.
- Fold in Pecans: Gently stir in the pecans into the batter. The batter will be quite thick at this stage, which is perfect for the texture of the cake.
- Bake the Cake: Pour the thick batter into your prepared baking dish. Bake it in the preheated oven for 30-33 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating it’s perfectly baked.
- Cool Before Frosting: After baking, it’s crucial to let the cake cool down to room temperature before adding the frosting. This ensures the frosting doesn’t melt and retains its texture when applied.
For the Frosting
- Cream Butter and Cream Cheese: Begin by adding both butter and cream cheese to a medium-sized mixing bowl. Use an electric mixer to beat these ingredients on high speed until they are thoroughly combined and have a smooth consistency.
- Incorporate Powdered Sugar: Gradually add sifted powdered sugar to the mixture while continuing to beat at a low speed. Sifting the powdered sugar is an important step as it removes any lumps, ensuring a smooth frosting. Continue mixing until all the sugar is fully incorporated into the cream cheese and butter blend.
- Add Pineapple Juice: Finally, mix in the pineapple juice. Continue to whip the frosting until it reaches a smooth and fluffy texture. This addition of pineapple juice not only enhances the flavor but also contributes to the perfect frosting consistency for your mini hummingbird cake.
To Frost the Cake
- Select Your Frosting Method: There are two ways to frost this cake. The first and easiest method is to apply the frosting directly onto the cake while it’s still in the baking dish. This allows you to serve it right from the dish, making for easy presentation and cleanup. The second option involves a bit more care: once the cake has cooled, run a knife around the inside edge of the pan to loosen the cake. Then, carefully invert it onto a cooling rack to cool completely. After it has fully cooled, spoon the frosting over the top of the cake, using a rubber spatula to spread it evenly.
- Add Garnish and Serve: For an extra touch, garnish the frosted cake with additional pecans. This not only enhances the presentation but also adds a delightful crunch. Once garnished, slice the cake and serve at room temperature for the best flavor and texture.
Expert Tips
- Accurate Measurement of Ingredients: For consistent and reliable results, use a kitchen scale to measure your ingredients. This precision is key in achieving the desired texture and flavor of the cake.
- Avoid Overmixing the Batter: Mix the batter just until you can no longer see streaks of flour. Overmixing can lead to a cake that’s tough and dense instead of light and fluffy.
- Use the Correct Pan Size: The success of this cake relies heavily on using the right size baking dish. A 5×5-inch baking dish is ideal, offering a base area of 25 square inches. Alternatively, you can use two 10-ounce ramekins, each measuring about 4 inches in diameter and 1 3/4 inches tall. Proper pan size ensures even baking and optimal texture.
- Drain the Pineapple Thoroughly: Make sure to drain the pineapple well. Excess moisture from the pineapple can result in a cake that’s too wet.
- Cool the Cake Completely Before Frosting: Allowing the cake to cool to room temperature before frosting prevents the frosting from melting and ensures it sets properly on the cake.
- Room Temperature Ingredients for Frosting: Ensure that both the butter and cream cheese are at room temperature before making the frosting. This helps in achieving a smooth and spreadable consistency.
- Adjusting Frosting Consistency: If your frosting appears too runny, add more powdered sugar, one tablespoon at a time, until the desired thickness is reached. Alternatively, chilling the frosting briefly can also help to firm it up.
Frequently Asked Questions
Yes, it’s essential to refrigerate any cake topped with cream cheese frosting. Properly stored in the refrigerator, the cake will remain fresh for up to 3 days.
Definitely! Hummingbird cake freezes exceptionally well. To freeze, wrap the unfrosted cake securely and store it in the freezer for up to two months. When you’re ready to enjoy it, just thaw in the refrigerator.
You can easily turn this hummingbird cake recipe into delightful cupcakes. Follow the same recipe, pouring the batter into cupcake liners. Bake them at 350 degrees Fahrenheit for 22-25 minutes. This approach is perfect for serving individual portions at gatherings or for a convenient snack.
Walnuts are a great substitute or leave the nuts out entirely for a nut-free hummingbird cake.
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 (or vegetable 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 , room temperature (4 tablespoons)
- 2 ounces cream cheese , softened
- 1 cup powdered sugar , sifted
- 1½ teaspoons pineapple juice
- chopped pecans , for garnish
Instructions
- Preheat the Oven: Start by heating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a 5×5-inch baking dish by lightly greasing it with either softened butter or baking spray. Set the dish aside for later use.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed throughout the cake.
- Add Wet Ingredients: To the dry mixture, stir in the egg, oil, and vanilla extract. Follow by adding the crushed pineapples and mashed banana. Combine everything until the mixture is smooth and uniform.
- Fold in Pecans: Gently stir in the pecans into the batter. The batter will be quite thick at this stage, which is perfect for the texture of the cake.
- Bake the Cake: Pour the thick batter into your prepared baking dish. Bake it in the preheated oven for 30-33 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating it's perfectly baked.
- Cool Before Frosting: After baking, it's crucial to let the cake cool down to room temperature before adding the frosting. This ensures the frosting doesn't melt and retains its texture when applied.
Make the Frosting
- Cream Butter and Cream Cheese: Begin by adding both butter and cream cheese to a medium-sized mixing bowl. Use an electric mixer to beat these ingredients on high speed until they are thoroughly combined and have a smooth consistency.
- Incorporate Powdered Sugar: Gradually add sifted powdered sugar to the mixture while continuing to beat at a low speed. Sifting the powdered sugar is an important step as it removes any lumps, ensuring a smooth frosting. Continue mixing until all the sugar is fully incorporated into the cream cheese and butter blend.
- Add Pineapple Juice: Finally, mix in the pineapple juice. Continue to whip the frosting until it reaches a smooth and fluffy texture.
Frost the Cake
- Select Your Frosting Method: There are two ways to frost this cake. The first and easiest method is to apply the frosting directly onto the cake while it's still in the baking dish. This allows you to serve it right from the dish, making for easy presentation and cleanup. The second option involves a bit more care: once the cake has cooled, run a knife around the inside edge of the pan to loosen the cake. Then, carefully invert it onto a cooling rack to cool completely. After it has fully cooled, spoon the frosting over the top of the cake, using a rubber spatula to spread it evenly.
- Add Garnish and Serve: For an extra touch, garnish the frosted cake with additional pecans. This not only enhances the presentation but also adds a delightful crunch. Once garnished, slice the cake and serve at room temperature for the best flavor and texture.
Notes
- Accurate Measurement of Ingredients: For consistent and reliable results, use a kitchen scale to measure your ingredients. This precision is key in achieving the desired texture and flavor of the cake.
- Avoid Overmixing the Batter: Mix the batter just until you can no longer see streaks of flour. Overmixing can lead to a cake that’s tough and dense instead of light and fluffy.
- Use the Correct Pan Size: The success of this cake relies heavily on using the right size baking dish. A 5×5-inch baking dish is ideal, offering a base area of 25 square inches. Alternatively, you can use two 10-ounce ramekins, each measuring about 4 inches in diameter and 1 3/4 inches tall. Proper pan size ensures even baking and optimal texture.
- Drain the Pineapple Thoroughly: Make sure to drain the pineapple well. Excess moisture from the pineapple can result in a cake that’s too wet.
- Cool the Cake Completely Before Frosting: Allowing the cake to cool to room temperature before frosting prevents the frosting from melting and ensures it sets properly on the cake.
- Room Temperature Ingredients for Frosting: Ensure that both the butter and cream cheese are at room temperature before making the frosting. This helps in achieving a smooth and spreadable consistency.
- Adjusting Frosting Consistency: If your frosting appears too runny, add more powdered sugar, one tablespoon at a time, until the desired thickness is reached. Alternatively, chilling the frosting briefly can also help 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.