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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.
Why You’ll Love This Recipe
- Simple Prep: Made in one bowl with no mixer needed.
- Perfect Size: A small 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 to enjoy without leftovers.
Explore more small cake recipes, all perfectly sized for one or two. Try our Red Velvet Cake, Blueberry Cake, Pound Cake, Texas Sheet Cake, or Apple Cake.
Ingredients
If you have any ingredients leftover from this small hummingbird cake recipe, check out our Leftover Ingredients Recipe Finder.
Cake Batter Ingredients
- All-Purpose Flour: Measure with a scale or use the spoon-and-level method for accuracy.
- Granulated Sugar: Sweetens the cake.
- Ground Cinnamon: Adds warmth and depth.
- Baking Soda: Helps the cake rise.
- Vanilla Extract: Adds flavor.
- Salt: Enhances the flavors.
- Egg: Binds the ingredients and adds moisture.
- Oil: Keeps the cake moist. Use vegetable, canola, or avocado oil.
Fruits
- Crushed Pineapple: Use 2 ounces (about 1/3 cup) of drained canned pineapple or crushed fresh pineapple. Drain well by pressing it through a fine mesh sieve. Save the juice for the frosting or use it in smoothies or drinks. Leftover pineapple is great with cottage cheese, on salads, or in fish tacos.
- Banana: One ripe banana adds moisture and natural sweetness. Use extra bananas in Chocolate Chip Banana Bread, Banana Upside Down Cake, or Banana Cream Pie.
Pecans
- Pecans: Use 1/4 cup toasted and chopped. Toast in a dry pan over medium heat for 3-4 minutes or bake at 350°F (177°C) for 5-6 minutes. Use leftovers in German Chocolate Cake, Carrot Cake Cupcakes, or Pecan Pie.
Frosting
- Butter: Softened, forms the base.
- Cream Cheese: Adds tang and richness. Use extra cream cheese in Oreo Balls, Cheesecake Bars, Lemon Cheesecake Mousse, or Jalapeño Poppers.
- Powdered Sugar: Sweetens and smooths the frosting.
- Pineapple Juice: Adds a light tropical flavor.
- Pecans (optional): For garnish and added texture.
Recipe Variations
Here are a few simple ways to change up your mini 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
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.