Easy Hummingbird Cake (Cake Mix Recipe) Recipe
This Easy Hummingbird Cake is a moist, flavorful dessert made from a spice cake mix enhanced with crushed pineapple, ripe bananas, and optional warm spices. Topped with a creamy homemade cream cheese frosting and studded with toasted pecans and dried cranberries, this cake brings classic southern flavors with minimal effort using a cake mix base.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 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
- Optional: 1 tablespoon molasses
- Optional: ½ teaspoon cinnamon
- Optional: up to ¼ teaspoon cayenne pepper
- 1 cup mix-ins: ½ cup toasted chopped pecans, 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
- Preheat and Prepare Bakeware: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, crushed pineapple (with juice), mashed bananas, olive oil, and eggs. Add the optional ingredients if using — molasses, cinnamon, and cayenne pepper — to enhance flavor complexity. Mix thoroughly until the ingredients are well combined and smooth.
- Add Mix-ins: Gently fold in the toasted pecans and dried cranberries to distribute evenly throughout the batter without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract, salt, and gradually beat in the sifted powdered sugar until the frosting is light and fluffy.
- Assemble the Cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake evenly. Optionally decorate with extra toasted pecans or dried cranberries on top for added texture and visual appeal.
- Serve: Slice and serve the cake at room temperature. Store any leftovers covered in the refrigerator.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Using a spice cake mix without pudding prevents excess moisture and sogginess.
- Mix-ins add texture but can be substituted with other nuts or dried fruits of choice.
- Allow cake layers to cool completely before frosting to avoid melting the frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
