Hummingbird Cake (Cake Mix Recipe)

slice of hummingbird cake on a white plate.

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Hummingbird Cake (Cake Mix Recipe)

This easy hummingbird cake with cake mix is soft, moist, and full of cozy flavor from bananas, pineapple, warm spices, and toasted pecans, all topped with rich cream cheese frosting. Make it as a layer cake with

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 447kcal

Author: Cara Lanz

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.

Nutrition