Mini Hummingbird Cake
This mini Hummingbird Cake is soft, moist, and filled with banana, pineapple, and toasted pecans. Topped with a creamy pineapple cream cheese frosting, it’s a flavorful small cake that’s perfect for one or two people.
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 , 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 5x5-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.
Video
Notes
- Avoid Overmixing: Stir just until the flour is incorporated. Overmixing can lead to a dense cake.
- Use the Right Pan: A 5x5-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
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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