This cake mix hummingbird cake is an easier version of the widely popular banana-pineapple cake. Frost your cake with some simple cream cheese frosting and it’s worthy of a celebration!
If I were a poet I’d write an ode on the cake mix. I love the taste (it’s true—I have the palate of a 5-year-old) and I love that just a few simple ingredients can take a cake mix from simple to oh-so-special.
That’s totally the case with this cake mix hummingbird cake. Add some mashed banana, a little cinnamon, and some pineapple to a white or yellow cake mix and you have yourself a cake worthy of a party!
No one will know how easy it was to make unless you tell them—my lips are sealed.
Why you’ll love this cake mix hummingbird cake
- Because the base is a cake mix, it’s practically foolproof
- You don’t need a stand mixer!
- Leftovers keep well for several days (if you have leftovers, that is)
How to make cake mix hummingbird cake
- Combine cake mix, pineapple, banana, and a few other ingredients
- Beat until smooth
- Add chopped pecans and fold to combine
- Divide between 8-inch round cake pans and bake for about 30 minutes
Baker’s tip: You can also bake your easy hummingbird cake in a 13-by 9-inch baking dish. Bake for about 35 to 45 minutes. When I bake this as a sheet cake I halve the frosting but that’s up to you.
Note: I used a white cake mix here but yellow is also delicious. I think even a spice cake mix would be really good, but you might cut back (or omit) the cinnamon in the cake.
How to make cream cheese frosting
- Beat room temperature cream cheese and unsalted butter until smooth
- Add powdered sugar and a few other ingredients
- Beat until smooth
Cream cheese frosting variations:
- Add half a teaspoon (more or less to taste) of ground cinnamon
- Add half a teaspoon (more or less to taste) of maple extract
- Add half a teaspoon (more or less to taste) of ground ginger
Cream cheese frosting is really forgiving and you can add pretty much any flavoring you like.
Basically, if you think a flavor would pair well with the flavors in this cake, you can add it to the frosting and it will be delicious! Just mix it in when you add the powdered sugar.
Assembling your cake
Assembling your cake mix hummingbird cake is super simple. Just put one cake layer on a cake stand (or a turntable to make frosting your cake super easy).
- Top that layer with a dollop of frosting
- Spread into an even layer
- Top with your second layer and frost with the remaining frosting
I use a long serrated knife to trim the domes off of my cake layers before I frost them; this way the stack more evenly but that step is unnecessary, especially if you like a more rustic look for your cakes.
A fun way to dress up hummingbird cake is to press chopped nuts into the sides of the cake. The bonus here is that it covers any imperfections in the frosting.
I used this large open star tip to decorate my cake.
What is hummingbird cake?
Hummingbird cake is a super moist, totally yummy banana-pinapple-spice cake. It originated in Jamaica where, per Wikipedia, the cake is also known as Doctor Bird cake. (A doctor bird is a specific type of hummingbird and is the national bird of Jamaica.)
In 1968, the Jamaican tourism board included the recipe in press kits mailed out to the US in an attempt to attract more tourists. Since then, it has become a favorite across the country and particularly in the south.
(We’ve found ourselves a unicorn, people—a dessert with clear origins! I’m so used to writing about unclear beginnings and dubious histories I can’t believe I can actually give you definitive info!)
A few more recipes you might enjoy
Pineapple Cheesecake
Lemon Poke Cake
Black and White Cake
Fruit Cocktail Cake
Carrot Pineapple Cake
Did you make this cake mix hummingbird cake? Hooray! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
Cake mix hummingbird cake is an easier version of the classic banana-pinapple cake. You can bake it as a layer cake or as a sheet cake and paired with cream cheese frosting, it's absolutely delicous!
- 1 15.25-ounce box white or yellow cake mix*
- 4 large eggs
- 1 8-ounce jar crushed pineapple
- 1 cup mashed very ripe banana 2 to 3 bananas
- 1/3 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped toasted pecans
- 1/2 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 to 4 1/2 cups powdered sugar
- 1 to 3 tablespoons milk or heavy cream
- 1/2 to 1 cup chopped pecans for garnish if desired
- Preheat the oven to 350. Spray 2 (8-inch) round cake pans with cooking spray.** Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
- Drain the pineapple through a fine sieve into a glass measuring cup or a small bowl. Press with a spatula to extract as much of the juice as possible. Measure the liquid and add water (or pour out juice), if necessary, to make 1/2 cup of liquid.
In a large bowl combine the drained pineapple, the pineapple liquid, and the remaining ingredients EXCEPT the pecans. Beat with an electric mixer on medium for about 2 minutes, until the batter is smooth.
- Scrape down the sides and bottom of the bowl and beat again for a few seconds. Use a rubber spatula to stir in the pecans.
- Divide batter between the prepared cake pans and bake for 28 to 38 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Cool cake layers in the pans for 20 minutes, then carefully remove to a wire rack to cool completely before frosting.
- Beat the butter and cream cheese in a medium mixing bowl until smooth. Add the vanilla, salt, 4 cups powdered sugar, and 1 tablespoon of milk.
- Beat on low to combine, then turn mixer to medium and beat until frosting is very smooth. Add additional milk or powdered sugar if necessary to achieve a spreadable consistency.
- Trim your cake layers if they have domed. Set one cake layer on a cake stand or cardboard cake circle and top with about 3/4 cup of frosting.
- Top with the second cake layer and frost with remaining frosting. If desired, sprinkle chopped pecans over the top or press them into the sides of the cake. Serve.
- Uneaten cake can be stored in the fridge, covered, for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.
Recipe Video
*I used Duncan Hines Classic White but yellow is also delicious. Even spice cake mix would be good, but you might want to cut back or omit the cinnamon in the cake.
**You can also bake this cake in a 13-by 9-inch baking dish. Bake for about 35 to 45 minutes. I halve the frosting recipe when I bake this as a sheet cake but you can use the full amount if you prefer.
- Frosting variation ideas:
- Add half a teaspoon (more or less to taste) of ground cinnamon
- Add half a teaspoon (more or less to taste) of maple extract
- Add half a teaspoon (more or less to taste) of ground ginger
Angie says
Does it rise better than making it with flour? I got. order for 100 ppl and my original receipe is super dense..
Kelsie says
To me this cake isn’t overly dense.
Glenda White says
My daughter made something similar to this, and was looking this up for her to use next time.. she used chiquita banana nut bread mix.. and put the pineapple in it.. left off the nuts.. maybe she make one for me with nuts.. anyway, it was real good.. and i bet this will be even better.
Kelsie says
I hope you love it!
Caitlin says
I made a from-scratch hummingbird cake for Easter last year, and it wouldn’t bake evenly and didn’t taste very good. I didn’t have it in me to try again, but my son insisted. I found this recipe and thought, well, at least it will be easier. Oh my goodness! It was so delicious, so easy, and everyone loved it. Thank you!
Kelsie says
I’m so glad you enjoyed it!