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Mini Hummingbird Bundt Cakes

A Southern dessert with a rich history!

Mini Hummingbird Bundt Cake with cream cheese frosting and edible flower garnish from Itty Bitty Bakers' Garden Party Baking Camp

🌼What is Hummingbird Cake?🌼⁠

Kids at our Garden Party Baking Camp got to make this classic Southern dessert…⁠

…and only 2 of them didn’t like it.😂⁠ Ok, so maybe it isn't the most kid-friendly recipe. To really appreciate it, you have to be a fan of both carrot cake and banana bread because with Hummingbird Cake, you'll land somewhere in the middle.


You also have to be a fan of pecans! At Itty Bitty Bakers, we use only nut-free recipes so we had to omit them for our camp. But they definitely make the cake!



No one knows the exact origin of the recipe, which is common with Southern foods. Read a summary of how the mystery unfolds here.


Mini Hummingbird Bundt Cakes

Adapted from Ultimate Southern Living Cookbook, Southern Living, Jan. 1999


Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

1 1/2 cups shredded coconut (optional)

1/2 cup chopped pecans (optional) 


Directions:

1. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)