I am so happy to be sharing this recipe for a
Hummingbird Cake for 2 with you today.
My mother frequently made this cake over the past years. It was perfect to take to covered dish events or share with guests during the holidays. The Hummingbird Cake is large and very rich, so it isn’t a cake you want to make for a small crowd.
This one will be perfect for the smaller crowds at Thanksgiving this year.
A few weeks ago I was reading an article about this cake in Southern Living magazine. The article said it was the most printed recipe for the past 40 years. I started craving a piece of it, so decided to try to create a scaled down version of it.
My husband and I are empty nesters, so I frequently try to come up with downsized recipes.
My first attempt resulted in a 4 layer cake made in (2) 6-inch round cake pans. It was still too large though. I ended up giving most of it away.
My second attempt was to make a cake in (1) 6-inch
round cake pan and make it a 2 layer cake. This one
turned out perfect! The cake is still very rich and will
serve more than 2 people, but you can eat on it a couple of days.
If you are an empty nester, having a small 6-inch cake pan is a must have item. I bought mine at our kitchen store in the mall, but I see these on Amazon also.
Here’s how to make this Hummingbird Cake.
Combine flour, baking powder, soda, cinnamon, and salt.
Whisk together the sugar, egg, and oil.
Mash the banana, pecans, vanilla, pineapple, and juice.
Stir into sugar mixture. Add flour mixture.
Spread in 6-inch round cake pan. Bake.
Transfer to wire rack to cool. Slice in half
horizontally when completely cooled.
Prepare frosting. Place bottom layer on a serving
plate and spread about 3 Tablespoons of frosting on top of it. Place second layer on top. Frost top and sides of cake.
Add pecans around outer edge of the cake.
My husband does not usually eat anything sweet, but I begged him to try a few bites of this and he even admitted
that it is delicious.
I hope that you enjoy this Hummingbird Cake for 2.
Mini Citrus Bundt Cake for 2 is another delicious scaled down one.
This recipe was shared on Week-end Potluck
@Sweet Little Bluebird.
Ingredients
- CAKE:
- 2 oz crushed pineapple in juice
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 very ripe banana
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- FROSTING:
- 4 Tablespoons (1/2 stick) butter, softened
- 1 1/2 cups confectioner sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 4 oz cream cheese, room temperature
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F. Line the bottom of a 6-inch round cake pan with parchment paper. Spray pan with no stick cooking spray.
- Drain pineapple in a small, mesh strainer. Press juice out of it with a fork. Set aside.
- In a small bowl, whisk together the flour, baking powder, soda, salt, and cinnamon; set aside.
- In a medium size bowl, whisk together the sugar and egg. Whisk in the oil next.
- In a small bowl, mash the banana then add the pecans, vanilla, pineapple and 2 Tablespoons pineapple juice. Stir together with the egg mixture.
- Fold the flour mixture into the banana mixture. Spread batter into prepared pan.
- Bake 25-30 minutes or until toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and cool completely.
- Slice cake horizontally to make 2 layers.
- To prepare the frosting, beat together the butter, confectioner sugar, vanilla, salt, and cream cheese with an electric mixture until well combined and smooth.
- Place bottom cake layer onto a serving plate. Top with 2-3 Tablespoons of the frosting and spread. Add top layer of cake. Frost top and sides of cake with remaining frosting. Arrange pecans around edge of cake or sprinkle on top.
Oh yumm. I think I will add this to my menu for Thanksgiving. It looks so good. But I have to print this recipe so I won’t forget it. Thank you for sharing with the Blogging Grandmothers link party. I have shared on social media.
Thank you Clearissa.
That cake sounds delicious!
Thank you. It is so good and VERY rich!
Thank you for the scrumptious recipe! I am so excited to have a smaller option as we are empty nesters, too! pinning -Marci @ Stone Cottage Adventures
Thank you. I have more empty nester recipes that I need to make and post.
I love Hummingbird Cake and never thought of using a smaller cake pan! Brilliant idea!
– Nancy ( Nancy On The Home Front )
Thank you. I truly use that smaller pan frequently.
This looks so good! I’ve never heard of a hummingbird cake before!
Thank you. It is so good. I think it is like an old fashioned southern recipe. My mother made is when I was growing up.
Going to have to try this recipe, sounds yummy! I like your pink mixer! Shared on Fb, G+, Pn, and Tw ♥
Thanks. I love all of the KitchenAid mixers. Wish I had every color!!
What a great idea to scale down this classic. It looks delicious!
Thank you!
Great recipes. I have seen the hummingbird cake before and it always looks so moist and tasty. Your cakes look yummy as and I love the idea of making a cake for two. Thank you for sharing.
Thank you. My husband doesn’t really like sweets so I am the main person left to eat the whole thing!! LOL
Boy does that ever sound good. One of the reasons I don’t make desserts is that Hubby and I don’t want to have a lot of leftovers. This is a keeper of a recipe.
I have a habit of making too much of everything! My husband constantly teases me about it. I do love hummingbird cake and yours is just the right size for us. You are such a wonderful cook!
What a great idea for making a smaller cake. I find myself throwing bake goods away all the time because there is too much.
I do too Victoria. We have a very large family so most of the time I can give things away but not always. I love using this small pan.
This modified made for 2 version is a curse and a blessing! Now I’ll feel justified in making it.
I agree! It is still rich and very filling, but at least there isn’t as much of it to eat…LOL
I made this for a small holiday luncheon I hosted, and it was a big hit. Delicious!
Thank you so much! That makes me feel good. It is hard to cook for smaller groups when you are used to a large family. I love this cake but it is so rich and makes so much when you make the original recipe. You are so kind.