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6-Inch Hummingbird Cake on a white cake stand
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6-Inch Hummingbird Cake

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
This small batch Hummingbird Cake is a uniquely delicious dessert for those times when you want a fantastic dessert for a smaller gathering.
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Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup crushed pineapple in juice, undrained
  • 2/3 cup chopped ripe bananas, about 1 medium banana
  • 1/3 cup chopped pecans, toasted

For the frosting:

  • 5 ounces cream cheese, softened
  • 1/3 cup unsalted butter, softened
  • 2 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • toasted pecans, for garnish

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Instructions
 

To make the cake:

  • Preheat oven to 350°F (175°C). Grease and flour two 6-inch round baking pans. Line the bottom of each pan with parchment paper, and grease the paper.*
  • Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl.
  • Add the egg, oil, and vanilla, mixing just until combined.
  • Stir in the pineapple, bananas, and pecans.
  • Divide the batter evenly between the two prepared pans.
  • Bake 20-25 minutes, or until a pick inserted into the center comes out clean and the cakes are golden brown.
  • Cool the cakes in the pans on a wire rack for 10 minutes. Then, remove the cakes from the pans to a wire rack to cool completely.

To make the frosting:

  • Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly combined and smooth.
  • Reduce mixer speed to medium-low. Gradually add the confectioners' sugar, and mix until combined. Mix in the vanilla. Continue mixing for another minute or two, until the frosting is light and fluffy.
  • Frost the cooled cake layers. Garnish with toasted pecans.

Notes

  • *I use a cooking spray with flour, like Baker's Joy or Pam for Baking.
  • Recipe adapted from Southern Living.
  • Store tightly covered in the refrigerator up to a week.
Course: cakes
Cuisine: American
Keywords: 6-inch cake, hummingbird cake, mini cake, pineapple cake, spice cake
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