Traditional hummingbird cake gets a miniature makeover in this Mini Hummingbird Cake Recipe. This classic Southern recipe is made with pineapple, bananas, and pecans for a moist and flavor-packed cake. To top it all off, this recipe makes miniature four-layer cakes that are almost too precious to eat. The cream cheese frosting in this recipe is made with a splash of grapefruit juice for an unexpectedly amazing citrus flavor. Once the cakes have been baked in ramekins and cooled, slice them into layers. The creamy frosting separates each layer of cake and covers the little layer cakes. Though they are perfect for any occasion, the cakes can be decorated with mini bunny cookies for a festive Easter touch!
Yields2 4-layer, 3.5-inch cakes
Preparation Time35 min
Cooking Time25 min
Cooking MethodOven
Cooking Vessel Size4 3.5-inch ramekins
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