Tasty Mini Hummingbird Cake

If you ask me, hummingbird cake is one of the South’s best dessert gifts to the world.

These mini versions of the classic treat pack all the same goodness – sweet bananas, crushed pineapple, and pecans – into perfectly sized portions. They’re topped with cream cheese frosting, just like their bigger cousin.

The recipe comes together quickly with pantry staples you probably already have on hand, plus a few fresh ingredients. Each bite brings that familiar mix of fruit and nuts that made the original cake so popular.

It’s a friendly little dessert that works for everything from afternoon tea to birthday celebrations, bringing smiles wherever it shows up.

What Kind of Pineapple Should I Use?

For hummingbird cake, canned crushed pineapple is actually your best bet – no need to stress about finding a fresh one! Make sure to drain the pineapple well, but save some of that juice for the frosting. While you might be tempted to use fresh pineapple, the canned variety provides just the right amount of moisture and sweetness that this classic Southern cake needs. If you can’t find crushed pineapple, you can buy pineapple chunks or tidbits and give them a quick pulse in your food processor. Just remember to avoid pineapple in heavy syrup, as it can make your cake too sweet.

Options for Substitutions

This mini hummingbird cake recipe can be tweaked with several substitutions if needed:

• Plain flour: You can use whole wheat pastry flour for a nuttier taste, or gluten-free all-purpose flour blend (with xanthan gum) for a gluten-free version. Just note the texture might be slightly different.
• Oil: Any neutral-flavored oil works here – canola, vegetable, avocado, or even melted coconut oil. Just remember that coconut oil might add a slight coconut flavor.
• Pecans: Walnuts make a great alternative, or you can use chopped macadamia nuts for a different twist. If you need to go nut-free, just leave them out.
• Cream cheese: For the frosting, mascarpone cheese can work as a substitute. The banana and pineapple are essential for the classic hummingbird cake flavor, so try not to substitute these.
• Confectioners’ sugar: If you’re out of powdered sugar, you can make your own by blending regular granulated sugar in a food processor until very fine.
• Pineapple juice: In the frosting, you can use lemon juice or milk if you don’t have the reserved pineapple juice, though it won’t have that same fruity note.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini hummingbird cakes is getting the moisture level right – draining your pineapple thoroughly is crucial, as excess liquid can make your cakes dense and heavy instead of light and fluffy. When it comes to the bananas, use ones that are fully ripe with brown spots, but avoid overripe black bananas which can make your cake too wet and affect the texture. Another common mistake is undermixing the cream cheese frosting – make sure both the butter and cream cheese are properly softened at room temperature (about 1 hour) to avoid lumpy frosting, and beat them together until completely smooth before adding the sugar. For the best nutty flavor, don’t skip toasting the pecans – just 5-7 minutes in a 350°F oven will bring out their natural oils and make them extra crunchy, but watch them closely as they can burn quickly.

What to Serve With Hummingbird Cake?

This sweet Southern cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Since it’s already packed with fruit flavors and rich cream cheese frosting, keep your beverage choices simple – think unsweetened iced tea with lemon or a smooth medium roast coffee. If you’re serving this for dessert after dinner, a small scoop of vanilla ice cream on the side works really well with the banana and pineapple flavors. For brunch gatherings, I like to serve these mini cakes alongside fresh fruit like strawberries or mandarin oranges to balance out the sweetness.

Storage Instructions

Keep Fresh: These mini hummingbird cakes stay moist and yummy when kept in an airtight container in the fridge. They’ll keep well for up to 5 days. I like to let them sit at room temperature for about 15-20 minutes before serving to let the frosting soften up a bit.

Freeze: Want to save some for later? Place the unfrosted cakes in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months. The cream cheese frosting doesn’t freeze well, so it’s best to make that fresh when you’re ready to serve.

Make Ahead: You can bake the cakes a day ahead and store them unfrosted at room temperature, well-wrapped. Make the frosting and store it separately in the fridge, then frost them the next day. Just let the frosting come to room temperature and give it a quick stir before spreading.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 1/2 cup plain flour
• 1/2 cup white sugar
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup canola, vegetable, or avocado oil
• 1/2 teaspoon vanilla flavoring
• 1/3 cup crushed canned pineapple, drained (2 ounces, reserve 1 1/2 teaspoons of juice for frosting)
• 1 medium banana, mashed
• 1/4 cup toasted chopped pecans
• 1/4 cup soft butter (4 tablespoons)
• 2 ounces softened cream cheese
• 1 cup sifted confectioners’ sugar
• 1 1/2 teaspoons reserved pineapple juice
• Extra chopped pecans for topping

Step 1: Prepare the Baking Dish and Preheat the Oven

Begin by heating your oven to 350°F (177°C).

Lightly grease a 5×5-inch baking dish with butter or baking spray to ensure easy removal and clean-up later.

Set the prepared dish aside while you make the batter.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

This ensures that the dry ingredients are well distributed for an even texture in your cake.

Step 3: Incorporate Wet Ingredients

Add the egg, oil, and vanilla to the dry mix.

Then, stir in the crushed pineapple and mashed banana until all ingredients are well combined.

The mixture should become a thick and rich batter.

Step 4: Add Pecans and Bake

Gently fold in the pecans, ensuring they’re evenly distributed throughout the batter.

Pour the thick batter into your prepared baking dish.

Place it in the oven and bake for 30-33 minutes.

Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.

Step 5: Cool the Cake and Prepare the Frosting

Once baked, allow the cake to cool completely to room temperature before frosting.

To prepare the frosting, use a medium bowl to beat the butter and cream cheese with an electric mixer until smooth.

Gradually add in the sifted powdered sugar, mixing on a low setting until fully incorporated.

Finally, mix in the pineapple juice and beat until the frosting is smooth and fluffy.

Step 6: Frost and Garnish the Cake

Once the cake is completely cooled, spread the prepared frosting directly over it in the baking dish.

Alternatively, gently remove the cake from the dish and apply the frosting on a serving plate.

Sprinkle with additional pecans for added texture.

Slice and serve the cake at room temperature for the best experience.