Delicious Hummingbird Cake for Two

If you ask me, hummingbird cake is one of those desserts that makes any day feel special.

This Southern classic gets sized down perfectly for two people, keeping all the good stuff – sweet bananas, crushed pineapple, and just enough pecans to give it that familiar crunch. The cream cheese frosting adds the perfect finishing touch.

It’s the same cozy combination of flavors you’d find in a full-sized version, but without having leftovers sitting around for days. Each bite brings together those tropical fruit notes with warm cinnamon spice.

It’s a sweet little treat that feels both nostalgic and just right for a quiet afternoon with someone special.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use the ripest banana you can find – we’re talking dark spots all over the peel, or even completely brown. These super-ripe bananas are much sweeter and mash more easily, which is exactly what you want for this classic Southern cake. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two, or pop them in a 300°F oven for about 15-20 minutes until the skin turns black. Just make sure to let them cool completely before using them in your recipe. Don’t worry about those dark spots – they’re a sign that the banana’s starches have converted to sugar, making them perfect for baking.

Options for Substitutions

This sweet little cake has some room for swaps if you need them:

• Crushed pineapple: If you’re out of crushed pineapple, you can use 2 oz of applesauce plus 1 teaspoon of lemon juice. The texture will be slightly different, but still moist and tasty.
• Pecans: Not a fan of pecans or have an allergy? Swap them with chopped walnuts, macadamia nuts, or leave them out completely – the cake will still be great!
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut flavor).
• Cream cheese: For the frosting, mascarpone cheese makes a good substitute. If you want dairy-free, there are plant-based cream cheese options, but the texture might be slightly different.
• Banana: This is a key ingredient that gives the cake its signature flavor – try to use very ripe bananas as specified. If you absolutely must substitute, use 1/2 cup of mashed ripe plantain.
• Confectioner’s sugar: If you’re out, you can make your own by blending regular granulated sugar in a food processor until powdery. Use the same amount.

Watch Out for These Mistakes While Baking

The success of your hummingbird cake largely depends on the ripeness of your banana – using an underripe banana will result in less moisture and flavor, so wait until it’s properly speckled with brown spots. When measuring your crushed pineapple, make sure to include both fruit and juice, as draining it will make your cake too dry, and don’t overmix the batter once you’ve combined the wet and dry ingredients – stop as soon as everything is just incorporated. For the cream cheese frosting, both the butter and cream cheese must be at true room temperature (about 1 hour on the counter) to avoid lumps, and beating them separately before combining will give you the smoothest results. Remember to let your cake cool completely before frosting, or you’ll end up with a melted, messy topping that slides right off.

What to Serve With Hummingbird Cake?

This sweet Southern cake pairs perfectly with a hot cup of coffee or tea, especially during an afternoon treat break. Since it’s already rich and decadent with cream cheese frosting, I like to keep things simple and serve it with a scoop of vanilla ice cream or a dollop of whipped cream if I’m feeling extra indulgent. For brunch gatherings, try serving small slices alongside fresh fruit like berries or citrus segments to balance out the sweetness. A glass of cold milk is always welcome too – it’s just what you need to wash down this nutty, banana-pineapple treat!

Storage Instructions

Keep Fresh: This cute little hummingbird cake will stay fresh in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs to be refrigerated, but the cake actually gets even better after a day as the flavors meld together!

Freeze: If you want to save some for later, you can freeze individual slices wrapped well in plastic wrap and placed in a freezer bag for up to 3 months. The cream cheese frosting freezes surprisingly well too, so no need to worry about that.

Serve: When you’re ready to enjoy your frozen cake, thaw it overnight in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes – this brings out the best flavor and texture of both the cake and frosting.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 100-120 g
• Carbohydrates: 300-320 g

Ingredients

For the cake:

• 2 oz pineapple in juice, crushed
• 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 tsp cinnamon, ground
• 1/2 cup granulated sugar
• 1 large egg
• 2 tbsp vegetable oil
• 1 very ripe banana
• 1/2 cup pecans, chopped
• 1 tsp vanilla extract

For the frosting:

• 4 tbsp butter, softened (1/2 stick)
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 4 oz cream cheese, at room temperature
• 1/3 cup pecans, chopped

Step 1: Prepare the Cake Pan and Pineapple

• 2 oz pineapple in juice, crushed

Preheat your oven to 350°F (175°C).

Line the bottom of a 6-inch round cake pan with parchment paper and spray it with nonstick cooking spray.

In a small mesh strainer, drain the crushed pineapple and use a fork to press out as much juice as possible.

Set the drained pineapple aside and reserve 2 tablespoons of the juice for later.

Step 2: Mix the Dry Ingredients

• 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 tsp cinnamon, ground

In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon.

This ensures the leaveners and spices are evenly distributed throughout the flour.

Step 3: Combine Wet Ingredients

• 1/2 cup granulated sugar
• 1 large egg
• 2 tbsp vegetable oil
• 1 very ripe banana
• 1/2 cup pecans, chopped
• 1 tsp vanilla extract
• drained pineapple from Step 1
• 2 tbsp reserved pineapple juice from Step 1

In a medium bowl, whisk together the granulated sugar and large egg to combine well.

Whisk in the vegetable oil next.

In a separate small bowl, mash the very ripe banana with a fork, then add the chopped pecans, vanilla extract, the drained crushed pineapple (from Step 1), and 2 tablespoons reserved pineapple juice.

Stir these together, then combine with the sugar, egg, and oil mixture.

I like to use a really ripe banana here for extra moisture and a stronger banana flavor.

Step 4: Combine and Bake the Cake

• flour mixture from Step 2
• banana mixture from Step 3

Gently fold the flour mixture from Step 2 into the banana mixture from Step 3 until just combined.

Spread the batter evenly into the prepared cake pan from Step 1.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, transfer the cake to a wire rack and let it cool completely in the pan.

I often tap the pan on the counter a couple of times before baking to make sure there are no large air bubbles in the batter.

Step 5: Slice and Assemble the Cake Layers

Once completely cooled, carefully slice the cake horizontally to create two even layers.

If needed, use a serrated knife for a clean cut.

Set aside while preparing your frosting or desired topping.