This easy hummingbird cake uses a boxed yellow cake mix as the shortcut base, then layers in crushed pineapple, mashed bananas, and toasted pecans for that classic Southern flavor. The result is a moist, spiced, cream cheese–frosted cake that tastes like it came from a bakery, but it comes together in about 15 minutes of hands-on work. It’s perfect for birthdays, potlucks, or any time you want a showstopper without the fuss.
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) vegetable oil
- 1 cup (245 g) crushed pineapple with juice (do not drain)
- 1 cup (225 g) mashed ripe bananas (about 2 medium)
- 1/2 cup (60 g) chopped pecans, plus extra for garnish
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- For the cream cheese frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line them with parchment paper circles.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, crushed pineapple (with its juice), mashed bananas, chopped pecans, cinnamon, and nutmeg (if using). Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides as needed. The batter will be thick but pourable.
- Divide the batter evenly between the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden brown and pulling away from the edges slightly.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is important—if the cakes are even slightly warm, the frosting will melt.
- While the cakes cool, make the frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until incorporated, then stir in the vanilla. Increase speed to medium and beat for 2–3 minutes until light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting.
- Garnish with extra chopped pecans and a few banana slices if desired. Refrigerate for at least 30 minutes before slicing to help the frosting set.
Tips
- Use very ripe bananas—the more brown spots, the better. They mash easily and add natural sweetness and moisture.
- Do not drain the crushed pineapple; the juice is essential for the cake’s moist texture. If you use fresh pineapple, add 2 tablespoons of water or pineapple juice to replace the syrup.
- To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant. This deepens their flavor.
- If you don’t have two 9-inch pans, you can bake this in a 9×13-inch pan for 35–40 minutes. Adjust frosting amount accordingly—you may have some left over.
Serving Suggestions
Serve this cake at room temperature for the best flavor. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also lovely with a cup of coffee or iced tea. For a festive touch, drizzle caramel sauce over each slice before serving.
Variations
- Add 1/2 cup (85 g) of shredded sweetened coconut to the batter for a tropical twist.
- Swap the pecans for walnuts or macadamia nuts.
- Make it a layer cake with three 8-inch pans; bake for 22–27 minutes.
- For a lighter frosting, use 4 oz (113 g) cream cheese and 1/2 cup (113 g) butter, and reduce powdered sugar to 2 cups (240 g).
- Add 1/2 teaspoon of almond extract to the frosting for a nutty undertone.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, it must stay chilled. Let slices sit at room temperature for 15–20 minutes before serving to soften. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting. To reheat individual slices, microwave for 10–15 seconds (be careful not to melt the frosting).
Frequently Asked Questions
Can I use a different cake mix flavor? Yes, a spice cake mix or white cake mix works well. If using white, add an extra 1/2 teaspoon of cinnamon to compensate.
Can I make this as a sheet cake? Absolutely. Pour the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 35–40 minutes. Cool completely before frosting.
Can I omit the nuts? Yes, simply leave them out or replace with the same amount of shredded coconut or raisins.
Why is my cake dense? Overmixing the batter can develop gluten, making it dense. Mix just until combined, and avoid overbeating after adding the flour mixture.
Can I use low-fat cream cheese? You can, but the frosting may be softer. Use full-fat for best results.
How do I prevent the cake from sticking to the pan? Grease the pans thoroughly with butter or shortening, then dust with flour, tapping out the excess. Parchment paper circles on the bottom are even more reliable.
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