This easy hummingbird cake recipe with cake mix is full of warm spice, sweet bananas, juicy pineapple, crunchy pecans, and tart cranberries. Topped with tangy cream cheese frosting, it's a show-stopping dessert that's super easy to make as a two-layer cake or in a 9 x 13 pan. Perfect dessert for fall, Thanksgiving, or your next gathering.
For more easy and impressive holiday dessert recipes, try Strawberry Banana Pudding or Strawberry & Whipped Cream Cake next!
❤️You're Going to Love This
- Soft, moist cake with bananas, pineapple, pecans, and warm spice cake mix
- Tangy cream cheese icing perfectly complements the flavorful spice cake
- Toppings like pecans, cranberries, and toasted coconut make it extra special
- Easy to bake as a two-layer cake or keep it simple in a 9x13 pan
- Flexible recipe, you can swap or skip mix-ins to make it your own
I love finding ways to turn boxed cake mix into something extra special, and this hummingbird cake is one of my favorites. It's soft, moist, and full of cozy fall flavor.
I'll show you how I doctor up the cake mix for a from-scratch taste and my easy, impressive layer cake frosting method anyone can do. No one will ever guess it started with a box! As a bonus, you can turn the trimmed cake domes into cake pops!
For more light and fluffy cake ideas, try Peach Angel Food Cake, Pineapple Upside Down Cake, or this Coconut Cake Recipe.
🍍Cake Mix Hummingbird Cake Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Spice cake mix (without pudding in the mix). I used a 15.25 oz. box of Duncan Hines Signature Spice Cake Mix, with cinnamon, nutmeg, and allspice. I tested Betty Crocker Super Moist Spice Cake Mix (with pudding in the mix). It was flavorful and moist, but crumbly, likely from the pudding. Adding flour didn't help.
- Crushed pineapple. Don't drain the crushed pineapple; it goes in juice and all.
- Mashed bananas. For the sweetest banana flavor, use overripe bananas. If you have extra, bake a loaf of Almond Chocolate Banana Bread!
- Olive oil. Olive oil adds a richer flavor than a neutral oil, but you can also use vegetable oil or canola oil.
- Optional ingredients to doctor up the cake mix. I add a little molasses, extra ground cinnamon, and even a dash of cayenne pepper to liven up the cake mix.
- Mix-ins and toppings. Mix in up to 1 cup toasted chopped pecans, toasted coconut, dried cranberries, dried cherries, or raisins. For a traditional hummingbird cake, use only pecans. Save extra for topping.
Cream Cheese Frosting Ingredients
- Cream cheese. Use brick-style cream cheese frosting. Cream cheese spread in a tub is too soft for cream cheese frosting.
- Powdered sugar. Sift the powdered sugar to avoid lumps.
🥕Substitutions or Variations
- Cake mix. If you can't find spice cake mix without pudding, use a white or yellow cake mix and add 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon allspice (adjust to taste). Carrot cake mix would also be delicious!
- Frosting. Cream cheese frosting is traditional, but Vanilla Buttercream Frosting is also delicious. For a 9 x 13 pan, try Whipped Cream Cheese Frosting. It's too soft for layers. Or top plain cake with powdered sugar and Orange Whipped Cream or Brown Sugar Cinnamon Whipped Cream.
- Pan. Bake hummingbird cake in a 9 x 13 pan, Bundt pan, or muffin pan. Use the baking times on the back of the cake mix as a reference.
🥣How to Make Hummingbird Cake with Cake Mix
Step 1. Place all of the cake ingredients except mix-ins in a large bowl. Mix with an electric mixer for about 2 minutes until well-combined. Add the mix-ins and mix on low until just combined.
Step 2. Pour cake batter into 9-inch round cake pans coated with nonstick cooking spray and parchment paper. Bake in a preheated oven at 350°F for 25 minutes.
Step 3. Cool cake layers in the pans. Level the cakes by slicing off the domes with a long serrated knife or sharp kitchen knife.
Step 4. Whip the butter until nearly white, about 3 minutes. Mix in the vanilla and salt. Mix in the powdered sugar in batches, briefly mixing after each addition. Mix just until smooth. Add the cream cheese and mix until creamy. Do not overmix.
Step 5. Place one cake layer top-side down on a cake plate. Spread half of the frosting on top of the cake layer. Place the second layer, cut-side down, on top of the bottom layer. Spread the remaining frosting on top.
Step 6. Sprinkle the top with toasted pecans, toasted coconut, or whatever mix-ins you used in the cake. Chill cake 30-60 minutes before slicing.
👉Top Tip: Do not use pudding cake mixes. If you can't find spice cake mix without pudding, add 2 teaspoon cinnamon and ½ teaspoon each nutmeg, ginger, and allspice to white or yellow cake mix.
☑️Tips
- Hummingbird cake with cake mix can be made in two 9-inch round pans, a 9x13 pan, a Bundt pan, or a muffin pan.
- No need to cut perfect parchment rounds for round pans. A square will do. Be sure to grease the pan and also the parchment.
- Toast pecans and coconut, if using, for the best flavor. It's worth the extra time!
- Frosting just the tops of each layer is fast and easy. But there's enough frosting for the sides of the cake, too.
- Use trimmed cake domes for quick cake pops. Just roll into balls (no binder needed), freeze until firm, and dip in white chocolate
🎁Storage
- Store frosted cake tightly covered or in an airtight container in the refrigerator for up to 5 days.
- Freeze frosted or unfrosted hummingbird cakes tightly wrapped in layers of plastic wrap and aluminum foil for up to 2 months. For a frosted cake, freeze uncovered until firm, then wrap it securely. Thaw in the refrigerator.
📅Make Ahead
Prepare the cake and frosting a day ahead of time. Store cakes covered at room temperature. Store frosting in an airtight container in the refrigerator. Bring frosting to room temperature before using.
❓FAQs
Yes! Pour the batter into a greased 9x13 pan and bake until a toothpick comes out clean (use cake mix for baking times). Spread frosting over the cooled cake and add your toppings.
Yes. Wrap frosted or unfrosted cake in plastic wrap and foil, then freeze up to 2 months. You can also freeze the cream cheese frosting. Thaw overnight in the fridge.
No, they're optional. Stick to just bananas and pineapple for a classic hummingbird cake flavor, or add up to one cup of nuts, coconut, or dried fruit.
Yes, but you'll need to add flavor. Stir in 2 teaspoon cinnamon and ½ teaspoon each nutmeg, ginger, and allspice to mimic the warm spice cake flavor. A little molasses will also add rich flavor.
Spice cake mix already has the cinnamon, allspice, and nutmeg flavors that traditional hummingbird cake recipes have, saving you a step.
🎆More Easy Cake Mix Recipes
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📖 Recipe
Hummingbird Cake (Cake Mix Recipe)
Equipment
- (2) 9-inch round pans or a 9 x 13 pan
Ingredients
Cake Mix Hummingbird Cake
- 1 box spice cake mix, 15.25 oz. without pudding in the mix
- 8 ounces crushed pineapple, undrained
- 1 cup mashed overripe bananas about 3 large bananas
- ⅓ cup olive oil
- 3 large eggs
- ingredients to doctor up the cake mix, optional: 1 tablespoon molasses, ½ teaspoon cinnamon, up to ¼ teaspoon cayenne pepper
- 1 cup mix-ins: toasted chopped pecans, toasted coconut, dried cranberries, raisins, plus more for topping I use ½ cup toasted pecans and ½ cup dried cranberries
Cream Cheese Frosting
- 12 tablespoons butter, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups powdered sugar, sifted
- 12 ounces cream cheese, softened and cut into cubes
Instructions
For the Hummingbird Cake
- Toast pecans or coconut: Warm a dry nonstick skillet over medium heat. Add pecans or coconut and stir continuously until lightly toasted, 3-5 minutes. Immediately transfer to a cool plate. Set aside to cool 10-15 minutes.
- Preheat oven to 350. Spray two 9-inch pans with nonstick spray and line them with parchment paper.
- Place the cake mix, pineapple, bananas, olive oil, eggs, and optional molasses, cinnamon, and cayenne in a large mixing bowl. Mix with an electric mixer on low speed for 30 seconds until moistened, then on medium speed for 1-2 more minutes until well combined. Add 1 cup of mix-ins and mix on low to incorporate throughout the batter.
- Pour the batter into the prepared pans. Bake for 23-28 minutes until the top springs back when lightly pressed and a toothpick inserted in the center comes back clean. Internal temperature should be 200-210°F. Cool cakes completely in the pan. For faster cooling, cool 30 minutes in the pan, then remove from pan and chill on a baking sheet, uncovered, about 1 hour.
For the Cream Cheese Frosting
- Beat the butter until fluffy and very light in color, about 3 minutes. Mix in the vanilla and salt. Add the sifted powdered sugar, one cup at a time, briefly mixing after each addition. Mix just until incorporated and smooth, 1-2 minutes. Add the cream cheese and mix until smooth. Do not overmix.
Assemble the Cake
- If desired, trim the domed tops with a long serrated knife. Place one cake layer upside down on a serving plate and spread half the frosting evenly over the top. Place the second layer upside down over the frosted cake and spread the remaining frosting on top. There is enough frosting to cover the sides, if you prefer.
- Chill the frosted cake for at least one hour to allow the frosting to firm up. Store leftover cake covered in the refrigerator.
Notes
- Can't find spice cake mix without pudding? Use white or yellow cake mix + 2 teaspoon cinnamon, ½ teaspoon each nutmeg, ginger, and allspice.
- This cake can also be baked in a greased 9x13 pan, Bundt pan, or lined muffin pan. Use the baking times on the back of the cake mix as a reference.
- No need to cut perfect parchment rounds for round pans. A square will do. Be sure to grease the pan and also the parchment.
- There's enough frosting to cover the sides, but frosting just the tops is quick, easy, and still impressive.
- Save trimmed cake domes for cake pops. Roll into balls (no binder needed), freeze just until firm (not frozen), then dip in white chocolate.
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