6-inch Hummingbird Cake Recipe

If you're having a small gathering and want to serve a delicious dessert, this Hummingbird Cake made in a small batch is perfect. 


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

MAKE THE CAKE: Preheat oven to 350°F. Grease and flour two 6-inch round pans. Grease the parchment paper on each pan's bottom. 

Step 1


Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl. Beat in the egg, oil, and vanilla until combined. 

Step 2

Mix in pineapple, bananas, and pecans. Evenly distribute batter between the two pans. 

Step 3

Bake 20–25 minutes until a pick inserted into the centre comes out clean and cakes are golden brown. 

Step 4

Cool the cakes in pans on a wire rack for 10 minutes. Remove cakes from pans to wire rack to cool completely. 

Step 5

TO MAKE FROSTING: Mix cream cheese and butter on medium speed until smooth. Reduce mixer speed to medium-low. Add confectioners' sugar slowly and mix. Mix in vanilla.  

Step 6

Mix the frosting for another minute or two until light and fluffy. Frost cake layers after cooling. Toast pecans for garnish. 

Step 7

Chocolate Chip Cookie Butter Snack Cake Recipe 

See Also

See Also