These Mini Hummingbird Cakes are packed with pecans, bananas and pineapple and topped with pineapple cream cheese frosting. You can also use this hummingbird cake recipe to make a layer cake.
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Have you ever seen a hummingbird? I hadn’t until our recent trip to Mexico. One day, while we were eating breakfast, the skies opened for the briefest of rainstorms.
I spotted the hummingbird hovering, wings a total blur, at a flower on a nearby tree and it really felt like I had spotted something very special and rare.
Before I could point the tiny bird out to my children it was gone and I was left wondering whether I had dreamt the whole thing up. Much as I tried to spot another during our holiday I never did see one again…
Sweet Hummingbird Cake
What does Hummingbird cake have to do with their feathered counterparts I am not sure – I think the legend is that is sweet enough to attract the little birds who only eat nectar.
But whatever the history behind the name this is a really amazing cake packed with fruit (banana and pineapple) and spices and remarkably easy to make too.
I used a this wonderful Mini Sandwich Cake Tin which has loose bases for easy removal. But you can easily bake this Hummingbird Cake in three 20cm / 8inch cake tins to make a layer cake if you prefer.
You will get up to 24 mini cakes, so will need to bake in batches unless you own two of these tins! Remember not to overfill the tin and use the same amount of batter so the cakes are same height and bake evenly.
Mini cakes are perfect for serving at homespun weddings and baby showers – I baked mini Victoria Sponge cakes for my neighbour’s wedding!
Pineapple Cream Cheese Frosting
This sweet cake deserves an amazing frosting and the secret ingredient is Freeze Dried Pineapple Powder! If you can’t find it you can simply leave it out of course. This Freeze Dried Banana and Passion Fruit Powder is another excellent option to match the flavours of this cake.
I also used pineapple syrup to brush on the cake for extra sweetness and flavour. If you love tropical flavours then give my Vegan Tropical Celebration Cake a try!
Mini Hummingbird Cakes with Cream Cheese Pineapple frostingPrint Rate
For the Cakes
- 300 g (10 ½ oz) sugar
- 300 g (10 ½ oz) plain flour (all purpose)
- 300 ml (10 fl oz) coconut oil , melted and cooled (or sunflower oil)
- 100 g (3 ½ oz) pecans , roughly chopped into small pieces
- 100 g (3 ½ oz) tinned pineapple , drained and liquid reserved
- 3 large eggs
- 3 medium very ripe bananas , peeled
- 50 g (2oz) desiccated coconut
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 60 g (2oz) sugar for the syrup
For the frosting and decoration
- 600 g (1 ¼ lb) icing sugar
- 100 g (3 ½ oz) unsalted butter at room temperature
- 350 g (12 oz) full fat cream cheese or Mascarpone cheese
- 60 g (2oz) freeze dried pineapple powder
- extra freeze dried pineapple and apricot pieces to decorate
Make the frosting.
- Beat the butter and sugar in a stand mixer until they two are well blended. Add the cream cheese all in one go and beat until incorporated.
- Add the powdered pineapple and whisk together until you have firm peaks. Be really careful not to overbeat as the frosting will become runny. Transfer to a piping bag fitted with a large star tip, secure the end and keep chilled.
Make the Cake
- Preheat the oven to 170C (325F) and grease and line 3x20cm (8in) cake tins with greaseproof paper. Lightly grease the mini cake tin (affiliate link), if using.
- Put the sugar, oil, bananas and eggs in a food processor and pulse until liquidised.
- Add the flour, desiccated coconut, bicarbonate of soda, cinnamon and salt and pulse until everything is well mixed. You may need to stop the food processor and scrape the sides of the bowl.
- Drain the pineapple and reserve any juice. Chop into small pieces.
- Transfer the batter into a bowl and fold in the pineapple and pecans.
- Divide the batter between the cake tins and bake for 20-25 minutes or until the cakes are well risen, coming away from the sides of the tin and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool before frosting.
- Put the pineapple juice and sugar in a small saucepan, bring to the boil then reduce heat to a simmer. Cook for 5-10 minutes until the syrup thickens slightly. Brush over the cakes.
- If you are making mini cakes, cut in half and level the tops. Brush the syrup on the inside of the cakes.
- Sandwich the cakes with the frosting and pipe some rosettes on top (or smooth over the cakes with a palette knife).
- Decorate with some freeze dried fruit pieces and serve immediately.
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