My Easy Hummingbird Cake Recipe with Cake Mix, bananas, pineapple, and crunchy pecans is topped with tangy cream cheese frosting for a shortcut version of the classic that tastes like homemade. Make it in layers for a showstopping dessert or in a 9 x 13 pan for easy transport to Thanksgiving, Christmas, and Easter holidays.
❤️Cake Mix Hummingbird Cake At a Glance
- Classic flavors with shortcut prep. Soft, moist spice cake with ripe bananas, pineapple, crunchy pecans, and sweet, tangy cream cheese frosting.
- Simple ingredients: Boxed spice cake mix (or yellow or white cake mix + spices), ripe bananas, crushed pineapple, pecans, eggs, oil, butter, cream cheese, and powdered sugar
- Easy recipe: One-bowl cake -- just throw everything into the bowl and mix.
- Choose your pan: Make it in 9-inch layers or use a 9x13 pan, Bundt pan, or cupcake pan
- Customize the mix-ins: Choose classic pecans or switch it up with different nuts, coconut, or dried fruit
I love turning a boxed cake mix into something extra special, and this hummingbird cake is one of my favorites. Bananas, pineapple, pecans, and homemade cream cheese frosting give it from-scratch flavor in less time.
You can easily customize it with yellow or white cake mix, bake it in a 9x13 pan, or swap the mix-ins based on what you have on hand. And don't toss those trimmed cake domes-they make the cutest little cake pops!
For more easy cake mix recipes, try Peach Angel Food Cake, Cake Mix Christmas Cookies (5 ways!), and Glazed Lemon Bundt Cake.
🍍Cake Mix Hummingbird Cake Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Cake mix (without pudding in the mix). I used a 15.25 oz. box of Duncan Hines Signature Spice Cake Mix. You can also use white cake mix or yellow cake mix + 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon allspice, or to taste. Carrot cake mix would also be delicious! Just do not use cake mix with pudding in the mix.
- Crushed pineapple. Don't drain the crushed pineapple; it goes in juice and all.
- Mashed bananas. For the sweetest banana flavor, use overripe bananas.
- Olive oil. Olive oil adds a richer flavor than a neutral oil. You can also use vegetable oil or canola oil.
- Optional flavor enhancers. Molasses, ground cinnamon, and a dash of cayenne pepper 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.
- Pan. Bake hummingbird cake in 9-inch cake pans, a 9 x 13 pan, Bundt pan, or muffin pan. Use the baking times on the back of the cake mix as a reference.
🧈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.
🍰Frosting Variations
Cream cheese frosting is traditional for classic hummingbird cake. Whipped Cream Cheese Frosting would work well on a 9 x 13 cake -- it's too soft for layers. Or top plain cake with powdered sugar and Orange Whipped Cream or Brown Sugar Cinnamon Whipped Cream.
☑️Testing Notes
- 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.
- Cake mixes are made for the masses, so even spice cake mixes can be a little lackluster. I tested this recipe without any enhancements, then doctored up the cake mix with molasses, cinnamon, and a dash of cayenne for a richer, more pronounced flavor. Don't worry, the cayenne doesn't make it hot. I recommend all of them, but skip what you don't think you'll enjoy.
🍌Have extra bananas? Try my Strawberry Banana Pudding or Banana Chocolate Chunk Muffins
🥣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 cake pan(s) coated with nonstick cooking spray and parchment paper. Bake in a preheated oven at 350°F for 25 minutes.
If using a different size of pan, refer to baking times on the box.
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.
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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. (or white or yellow cake mix--see notes) 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
- 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
Optional Ingredients to Doctor Up the Cake Mix
- 1 tablespoon molasses, ½ teaspoon cinnamon, and up to ¼ teaspoon cayenne pepper
Cream Cheese Frosting
- 12 tablespoons unsalted 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. Place cakes on a wire rack and cool completely in the pan. For faster cooling, cool 30 minutes in the pan, then remove from pan and chill in the fridge 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
- You can also use white or yellow cake mix. Add 2 teaspoon cinnamon, ½ teaspoon each nutmeg, ginger, and allspice for classic hummingbird cake flavor.
- Bake in a 9 x 13 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.
- 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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