This mini hummingbird cake recipe creates a moist, flavorful cake for one or two servings. Made with banana, crushed pineapple, and toasted pecans, it’s topped with creamy cream cheese frosting for a sweet and tangy finish. Perfect for small-batch baking, quick desserts, or portion-controlled treats, this cake is easy to make with simple ingredients. Ideal for anyone searching for easy mini cakes, small-batch desserts, or homemade hummingbird cake recipes.

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 (reserve 1½ teaspoons of juice for 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
1½ teaspoons pineapple juice
Chopped pecans, for garnish

Instructions

Preheat Oven: Heat the oven to 350°F (177°C). Lightly grease a 5×5-inch baking dish with butter or cooking 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 fold in the toasted pecans. The batter will be thick.
Bake: Pour the batter into the prepared baking dish. Bake for 30–33 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to 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 evenly over the cooled cake, either in the baking dish or after transferring to a serving plate.
Garnish and Serve: Sprinkle with chopped pecans, slice, and serve at room temperature.

Why You’ll Love This Recipe

Perfect small batch size for one or two servings
Moist cake with natural sweetness from banana and pineapple
Creamy, tangy cream cheese frosting complements the cake perfectly
Quick and easy dessert with minimal ingredients
Great for breakfast, snack, or a light dessert

Tips

Toast pecans for enhanced flavor
Ensure the cake is completely cool before frosting to prevent melting
Mash the banana well for even sweetness
Sift powdered sugar for a smooth frosting
Use fresh or canned pineapple depending on availability

Variations and Substitutions

Replace pecans with walnuts or omit nuts for a nut-free version
Use coconut flakes in the batter or as a topping
Substitute Greek yogurt for part of the oil for a lighter cake
Add a pinch of nutmeg for extra warmth
Swap cream cheese frosting for whipped cream for a lighter option

FAQs

Can I make this cake ahead of time?
Yes, bake the cake a day ahead and refrigerate. Frost just before serving for best texture.

Can I freeze mini hummingbird cake?
Yes, wrap the cooled cake tightly in plastic wrap and freeze up to 1 month. Thaw in the fridge before frosting.

Can I use ripe frozen bananas?
Yes, thaw and mash thoroughly before adding to the batter.

What if I don’t have pineapple juice for the frosting?
You can use a teaspoon of milk or orange juice as an alternative.

Serving

Serve slices at room temperature with a cup of tea or coffee. Ideal for a small dessert plate or an afternoon treat.

Suggestions

Garnish with extra chopped pecans or a sprinkle of cinnamon
Serve with a dollop of whipped cream for extra creaminess
Pair with fresh fruit on the side, like berries or sliced mango
Plate individually in small ramekins for a cute presentation