April 15, 2021 (updated Apr 5, 2023) by Jennifer McHenry //
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This mini hummingbird cake recipe has all the flavor you love in 6-inch form! A fluffy banana-pineapple cake topped with cream cheese frosting and a sprinkle of nuts.
Easy Mini Hummingbird Cake Recipe
One of my all-time favorite cakes is Hummingbird Cake. The combination of pineapple and banana flavors, plus the perfect amount of spice make this cake pretty darn perfect in my book. Each bite has creamy vanilla frosting and crunchy pecans.
A traditional Hummingbird Cake is a tall, layered cake that can feed a crowd. But for smaller gatherings, this scaled down small batch Hummingbird Cake is just as beautiful and delicious! You don’t need to wait for a special occasion though – mini cakes are ideal for when you feel like baking a cake but don’t want to commit to eating a regular sized cake!
What is Hummingbird Cake?
For those of you unfamiliar with Hummingbird Cake, let me happily introduce you to it and all its glory. It’s an absolutely lovely cake made with bananas, pineapple, pecans, and a hint of cinnamon. And it’s usually topped with cream cheese frosting. And it’s so, so good.
It’s a wonderfully soft, moist cake that’s about 85% cake and 15% banana bread. Somehow, it manages to be soft and sturdy at the same time.
There’s not a clear history of why it’s called Hummingbird Cake. I’ve read things like it’s sweet enough to attract hummingbirds. I’m not sure about the validity of that, but it’s a charming name for a special cake.
If you want to try another version of hummingbird cake, I also have a Hummingbird Bundt Cake and Hummingbird Cupcakes, too!
Tips for Success
This Hummingbird Cake recipe is fairly straightforward, but there are a few simple tips I recommend keeping in mind when you make it:
- Measure accurately. Use a kitchen scale if you can. Otherwise, spoon and sweep.
- Use light-colored metal pans. Darker pans tend to bake the outside edges more quickly, leaving the middle under-baked.
- Line the pans with parchment paper. This may seem like a tedious, needless step, but I assure you it will make removing the cake layers from the pans much easier.
- Don’t toss out the pineapple juice. You’ll want some of that juice for both flavor and moisture in Hummingbird Cake. I most often use canned pineapple for this cake, but you can use fresh if you like. When you’re measuring the pineapple, try spooning it into a measuring cup so that you’re also getting some of the juice. You can add a bit more juice if the batter seems dry or tacky.
- Toast the pecans. While this isn’t a requirement, the flavor of toasted pecans really works well here. To toast them, place them in a single layer on a lined, rimmed baking sheet. Bake about 10 minutes, or until fragrant and toasted.
- Divide the batter as evenly as possible. Having equal amounts of batter in each pan will help ensure even baking. I find it’s easiest and most accurate to weigh my mixing bowl when it’s empty and again when the batter is mixed. Subtract the empty weight from the filled weight, and divide by two to determine how much batter to put in each pan. One at a time, place the baking pans on your scale and zero the weight before adding batter to the pan.
- Sift the confectioners’ sugar. To make the smoothest possible frosting, don’t skip the sifting step.
How to Frost this Cake Perfectly
I’m the first to admit that my frosting skills aren’t the greatest. But even with my limited skill (or maybe because of it?), I find that the texture of this Hummingbird Cake can make it a little tough to frost well.
The trick to getting a perfectly frosted cake is to use a crumb coating. This is a thin coat of frosting that is applied and that will get crumbs in it as you smooth the frosting over the cake. Doing this first will help the remaining frosting go onto the cake more smoothly without as much cake crumb working its way into your frosting.
How to Store Hummingbird Cake
Cream cheese frosting doesn’t hold up very well at room temperature for long. You should be able to leave it at room temperature for a couple of hours. Keep any remaining cake tightly covered in the refrigerator, and then bring it to room temperature before serving. If stored well, it should keep for up to a week.
Can I Freeze This?
Yes! For longer storage, you can tightly wrap and freeze this cake. It will keep for up to 3 months when properly wrapped. Thaw the cake overnight in the refrigerator, and then bring to room temperature for serving.
In a dessert world populated with lots of chocolate and vanilla, Hummingbird Cake stands out as a unique treat. And as someone who adores all things chocolate and vanilla, it seems quite the testament that I list this cake among my all-time favorites. I hope you’ll enjoy it as much as I do!
Looking for more small batch cakes? Try my scaled-down Spice Cake, Chocolate Cake with Marshmallow Frosting, and Yellow Cake with Chocolate Frosting.
Video Tutorial: 6-Inch Hummingbird Cake
Get the Recipe:
6-Inch Hummingbird Cake
Yield6 to 8 servings
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
This small batch Hummingbird Cake is a uniquely delicious dessert for those times when you want a fantastic dessert for a smaller gathering.
Ingredients
For the cake:
- 1 cup (120g) all-purpose flour
- 2/3 cup (133g) granulated sugar
- 1/3 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 large egg, beaten
- 1/2 cup (118ml) vegetable oil
- 1/2 teaspoon vanilla extract
- 1/3 cup (80g) crushed pineapple in juice, undrained
- 2/3 cup chopped ripe bananas (about 1 medium banana)
- 1/3 cup (40g) chopped pecans, toasted (plus more for garnish)
For the frosting:
- 5 ounces (141g) cream cheese, softened
- 1/3 cup (75g) unsalted butter, softened
- 2 & 1/2 cups (275g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
- toasted pecans, for garnish
Instructions
To make the cake:
- Preheat oven to 350°F. Grease and flour two 6-inch round baking pans. Line the bottom of each pan with parchment paper, and grease the paper.*
- Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl.
- Add the egg, oil, and vanilla, mixing just until combined.
- Stir in the pineapple, bananas, and pecans.
- Divide the batter evenly between the two prepared pans.
- Bake 20-25 minutes, or until a pick inserted into the center comes out clean and the cakes are golden brown.
- Cool the cakes in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans to a wire rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly combined and smooth.
- Reduce mixer speed to medium-low. Gradually add the confectioners' sugar, and mix until combined. Mix in the vanilla. Continue mixing for another minute or two, until the frosting is light and fluffy.
- Frost the cooled cake layers. Garnish with toasted pecans.
Notes
*I use a cooking spray with flour, like Baker's Joy or Pam for Baking.
Recipe adapted from Southern Living.
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