Hummingbird Cake for 2
I’m so happy to be sharing this Hummingbird Cake for 2 with you today. This old-fashioned cake is incredibly moist and filled with pineapple, bananas, pecans, and warm spices, all topped with a rich cream cheese frosting.
My mother made this cake often over the years. It was perfect for potlucks, holiday gatherings, and sharing with guests. Traditional Hummingbird Cake is large and very rich, which makes it less practical for smaller households.
After reading an article in Southern Living that mentioned it has been one of their most popular recipes for over 40 years, I found myself craving a slice. That’s when I decided to create a smaller version.
If you’re cooking for a smaller household, a 6-inch cake pan is a wonderful tool to have on hand. It makes a beautiful two-layer cake. It’s still rich and satisfying, but just the right size to enjoy over a couple of days. I bought mine at our kitchen store in the mall, but these are available on Amazon also.
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.
HOW TO MAKE A HUMMINGBIRD CAKE FOR 2:
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
CAKE
crushed pineapple in juice
flour
baking powder
soda
salt
cinnamon
sugar
egg
vegetable oil
banana
pecans
vanilla extract
FROSTING
butter
confectioner sugar
vanilla
pinch of salt
cream cheese
chopped pecans
INSTRUCTIONS:
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.
Mini Citrus Bundt Cake for 2 is another delicious scaled down cake recipe.
Why You’ll Love Hummingbird Cake for 2
- This recipe is the classic Hummingbird Cake, but scaled down to make a smaller version.
- The original recipe has been the most printed one in Southern Living Magazine for over 40 years.
- It is such an elegant cake and always gets top reviews.
- The blend of flavors is so unique and delicious.
- For myself, it is one that holds so many memories of my mother, who made it frequently.
Recipe Tips and Variations
- Allow the cakes to cool completely before frosting. It will become very messy with this frosting if you don’t.
- Use bananas that are very ripe. These have more sugar and flavor with less starchy dryness.
- When adding the pineapple, DO NOT DRAIN IT. This adds to the moistness of the cake.
- Pecans can be omitted if desired, or walnuts can be substituted.
Frequently Asked Questions
Does this cake need to be refrigerated?
YES, place it in a cake carrier with a dome lid. Refrigerate up to 4 days. It will be easier to slice and will not dry out.
This recipe was shared on Week-end Potluck @Sweet Little Bluebird.
HUMMINGBIRD CAKE FOR 2
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.
Notes
- Use bananas that are very ripe. These have more sugar and flavor with less starchy dryness.
- When adding the pineapple, DO NOT DRAIN IT. This adds to the moistness of the cake.
- Pecans can be omitted if desired, or walnuts can be substituted.
- Refrigerate cake in a cake carrier with a dome lid. Refrigerate up to 4 days. It will be easier to slice and will not dry out.
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.
My kind of recipe. Thanks!
Thank you Pat!! I wish we were neighbors. I have admired you for years and would love to share recipes and a cup of tea with you.