Go Back

Tiny Cake Magic How to Make Hummingbird Cake

A delightful mini version of the classic Southern hummingbird cake, featuring ripe bananas, crushed pineapple, and warm spices, all baked into a tender, moist cake perfect for small gatherings or individual treats.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 1 large egg
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2 medium bananas
  • 0.5 cup crushed pineapple with juice
  • 0.25 cup chopped pecans
Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Grease and lightly flour four 4-inch round cake pans or one 6-inch round pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, beat egg, vegetable oil, and vanilla until combined. Stir in mashed bananas and crushed pineapple.
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chopped pecans.
  5. Divide batter evenly among prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
  8. Frost cooled cakes as desired. Stack layers if using multiple pans, spreading frosting between layers and on top.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.