Mini Hummingbird Cake - Light and Decadent Classic

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Tropical Mini Hummingbird Cake that is wonderfully moist and made with one banana, pineapples, and chopped pecans. A southern classic with an irresistibly rich cream cheese icing.

🔴 Ingredients
CAKE INGREDIENTS
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
¼ cup canola oil (or vegetable oil)
½ teaspoon vanilla extract
⅓ cup drained canned crushed pineapple , (2-ounces). Reserve 1-½ teaspoons of the juice for the frosting.
1 medium ripe banana , mashed
¼ cup chopped pecans , toasted

FROSTING INGREDIENTS
¼ cup butter , room temperature (4 tablespoons)
2 ounces cream cheese , softened
1 cup powdered sugar , sifted
1½ teaspoons pineapple juice
chopped pecans , for garnish

🔴 Instructions
1) Heat oven to 350° F (177° C). Lightly grease a 5x5-inch baking dish with softened butter or baking spray. Set dish aside.
2) In a medium-sized bowl, add flour, sugar, cinnamon, baking soda, and salt and whisk together until combined.
3) Next add the egg, oil, vanilla, pineapples, and mashed banana and stir until completely combined.
4) Stir in the pecans.
5) Pour the batter into the prepared baking dish and bake for 30-33 minutes or until a toothpick inserted into the center of the cake comes out clean.
6) Allow the cake to cool to room temperature, about 1 hour.

FROSTING INSTRUCTIONS
1) Add butter and cream cheese to a medium-sized mixing bowl and beat on high with an electric mixer until the ingredients are well combined.
2) Slowly pour in the powdered sugar and beat on low speed until all the sugar has incorporated.
3) Add the pineapple juice and continue whipping until the frosting is smooth and fluffy.

FROSTING THE CAKE:
You have two options on how to frost the cake:
1) Option 1 (the easiest) is to frost the cake while it is still in the baking dish and serve from there.
The second option is, after the cake has cooled, remove the cake from the dish by first running a knife around the inside of the pan to loosen the cake. Then, carefully invert onto a cooling rack so that the cake can cool completely. When completely cooled, spoon the frosting over the top of the cake and spread evenly with a rubber spatula.
2) Garnish with additional pecans, if desired. Slice and serve.

🔴 Expert Tips
A) Use a scale if possible to measure ingredients for consistent results.
B) Don't over-mix the batter. Over-mixing will result in a tough dense cake. Mix until there are no more streaks of flour in the batter.
E) Drain the pineapple well otherwise the hummingbird cake will be too wet.
F) Be sure to let the cake cool completely before frosting.
G) When making the frosting, make sure the butter and cream cheese are at room temperature.
H) If your frosting is runny, add more powdered sugar a tablespoon at a time until it has thickened. You can also chill the frosting slightly to firm it up.

00:00 Introduction
00:20 Mix the dry ingredients
00:39 Add and mix the wet ingredients
01:26 Butter baking dish, pour batter and bake
01:46 How to make hummingbird cake frosting
02:40 Frost the hummingbird cake
03:20 Wrap Up

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