Hummingbird cake is a classic Southern American dessert known for its moist crumb, tropical flavors of banana and pineapple, and a hint of warm spice, all topped with a rich cream cheese frosting. This version uses a boxed cake mix as a convenient shortcut, giving you that same delicious, bakery-style cake with far less measuring and mixing. It’s the perfect recipe when you want an impressive, crowd-pleasing cake without spending all day in the kitchen.
Ingredients
- 1 box (15.25 oz / 432 g) yellow or white cake mix
- 1 cup (240 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (225 g) mashed ripe bananas (about 2 medium bananas)
- 1 cup (165 g) crushed pineapple, well drained
- 1/2 cup (60 g) chopped pecans or walnuts, plus extra for garnish
- 1 teaspoon ground cinnamon
- 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
- 1-2 tablespoons (15-30 ml) milk, if needed
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.
- In a large mixing bowl, combine the cake mix, vegetable oil, eggs, buttermilk, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until smooth and well combined.
- Gently fold in the mashed bananas, drained crushed pineapple, chopped nuts, and ground cinnamon with a spatula until just incorporated. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should be golden brown and pulling away from the edges of the pan.
- Let the cakes cool in the pans for 10-15 minutes, then turn them out onto a wire rack to cool completely. This is crucial – frosting a warm cake will cause the frosting to melt.
- While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fluffy. If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
- Garnish with extra chopped pecans or walnuts if desired. Slice and serve.
Tips
- Drain the pineapple well: Excess liquid from the pineapple can make the cake too wet and dense. Press it against a strainer or paper towels to remove as much juice as possible.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots on the peel.
- Room temperature ingredients: For the best texture, make sure your eggs, buttermilk, and cream cheese are at room temperature. This helps them blend more smoothly and creates a more even crumb.
- Don’t overmix the batter: Once you add the bananas and pineapple, fold them in gently. Overmixing can develop the gluten in the cake mix, resulting in a tougher cake.
Serving Suggestions
This hummingbird cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. For a special occasion, drizzle each slice with a little caramel sauce or toasted coconut flakes. It’s a fantastic dessert for spring and summer gatherings, potlucks, and birthday parties.
Variations
- Bundt Cake: Grease a 10-cup (2.4 L) Bundt pan and pour all the batter into it. Bake for 45-55 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes before inverting.
- Cupcakes: Line a muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes. This will yield about 18-20 cupcakes.
- Add coconut: Fold in 1/2 cup (40 g) of sweetened shredded coconut along with the nuts for extra tropical flavor.
- Spice it up: Add 1/2 teaspoon of ground ginger or nutmeg along with the cinnamon for a warmer spice profile.
Storage and Reheating
Store frosted hummingbird cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, it should always be kept chilled. Let it sit at room temperature for about 20-30 minutes before serving to soften. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 2 days or frozen for up to 3 months. To freeze, wrap layers in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use a different flavor of cake mix? Yes, a spice cake mix or a butter cake mix would also work wonderfully. A spice cake mix will add even more warm spice flavor, while a butter cake mix will give a richer, denser crumb.
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. Make sure to chop it very finely and drain it well. You will need about 1 cup (165 g) of finely chopped fresh pineapple.
Why is my cake dense or gummy? This usually happens if the pineapple wasn’t drained well enough, or if the batter was overmixed. Be sure to drain the pineapple thoroughly and fold the additions in gently.
Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day ahead and keep them wrapped in plastic wrap at room temperature. The frosting can also be made a day ahead and stored in the refrigerator – just let it soften and re-whip it before using.
Do I have to use nuts? No, you can omit the nuts entirely if you have a nut allergy or simply prefer your cake without them. The cake will still be delicious.
Can I use low-fat cream cheese for the frosting? You can, but the frosting may be slightly less firm and stable. Full-fat cream cheese will give you the best, richest results.
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