Mini Hummingbird Cake
This mini hummingbird cake is made from scratch with just one banana, crushed pineapple, and toasted pecans, topped with a tangy cream cheese frosting. It's a moist, single-layer Southern cake for one or two.
Servings: 4 servings
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 use 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 ripe banana - mashed
- ¼ cup chopped pecans - toasted
For the frosting
- ¼ cup butter (4 tablespoons), softened to room temperature
- 2 ounces cream cheese - softened to room temperature
- 1 cup powdered sugar - sifted
- 1 ½ teaspoons pineapple juice
- chopped pecans (for garnish)
Instructions
For the cake
- Preheat the oven to 350°F (177°C) and lightly grease a 5×5-inch baking dish with butter or baking spray.
- In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add the egg, oil, and vanilla, and stir until the batter is smooth.
- Stir in the drained crushed pineapple and mashed banana until combined.
- Fold in the toasted pecans. The batter will be thick.
- Spread the batter into the prepared dish and bake for 30 to 33 minutes, until a toothpick inserted in the center comes out clean.
- Set the cake on a rack and cool completely before frosting.
For the frosting
- Beat the butter and cream cheese with an electric mixer until smooth.
- Add the sifted powdered sugar on low speed and mix until combined.
- Add the reserved 1½ teaspoons pineapple juice and beat until light and fluffy.
- Spread the frosting over the cooled cake, top with chopped pecans, slice, and serve.
Video
Notes
Use the right dish: Bake this cake in a 5×5-inch baking dish that holds about 22 fluid ounces. The recipe is developed for that size.
Use a very ripe banana: The riper and spottier the banana, the more sweetness and moisture it brings.
Drain the pineapple well: Press the extra juice out of the pineapple before adding it, and save 1½ teaspoons for the frosting. Too much liquid makes the cake wet and can leave it gummy in the middle.
Toast the pecans: Toast them before they go in for deeper flavor, and let them cool first so they stay crisp in the batter.
Cool the cake completely before frosting: Cream cheese frosting softens and slides on a warm cake, so let it cool all the way first.
If doubling this recipe, double all ingredients and bake in a 6x8-inch baking dish.
Nutrition
Serving: 1serving | Calories: 641kcal | Carbohydrates: 79g | Protein: 5g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 312mg | Potassium: 218mg | Fiber: 2g | Sugar: 62g | Vitamin A: 645IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
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