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Hummingbird Cake for 2 is a scaled down version of the famous Southern Living Cake of 40 years ago. Rich flavor from the cream cheese icing to batter with pineapples, bananas and pecans.
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HUMMINGBIRD CAKE FOR 2

An old fashioned, deliciously moist cake filled with pineapple, bananas, pecans and spices and a rich cream cheese frosting. One of the most popular cakes from Southern Living. This recipe is a scaled down version.
Course Cakes/Cupcakes, Cooking For 2, Desserts
Cuisine American
Keyword Hummingbird Cake for 2, Holiday Desserts
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 699kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • 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.