The Itsy-Bitsy Kitchen

recipes to feed your sweet tooth

  • HOME
  • ABOUT
  • Recipe Index
  • Contact
  • Privacy Policy
You are here: Home / Cakes and Cupcakes / Cake Mix Hummingbird Cake

Cake Mix Hummingbird Cake

Jump to Recipe Print Recipe

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!

cake server taking a slice of cake mix hummingbird cake off of a cake stand with a stack of plates in the background

 

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

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

cream cheese frosting step by step

  • 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

how to assemble easy hummingbird 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

slice of hummingbird cake on a plate in front of a cake stand

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!

5 from 13 votes
cake server taking a slice of cake mix hummingbird cake off of a cake stand with a stack of plates in the background
Print
Cake Mix Hummingbird Cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Cake
  • 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
Frosting
  • 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
Instructions
Cake layers
  1. 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.
  2. 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.
  3. 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.

  4. 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.
  5. 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.
  6. Cool cake layers in the pans for 20 minutes, then carefully remove to a wire rack to cool completely before frosting.
Frosting
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Recipe Notes

*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

Related

Comments

  1. Renee says

    June 5, 2022 at 1:39 pm

    I used toasted walnuts and pumpkin pie spice and it was delicious, for the icing I made cinnamon vanilla the best ever!! I cooked mine in a 13×9 glass pan!!

    Reply
    • Kelsie says

      June 12, 2022 at 8:15 am

      I’m so glad you enjoyed it!

      Reply
  2. Sherry says

    April 25, 2022 at 5:12 pm

    Thinking about layering this with cheesecake🤔😋

    Reply
    • Kelsie says

      May 14, 2022 at 12:57 pm

      That would be delicious!

      Reply
  3. Rhonda says

    April 21, 2022 at 10:06 pm

    5 stars
    I haven’t made hummingbird cake for a long time, my brothers birthday came up last month and I decided to use your recipe. It was so good everybody loved it it was devoured very fast. That cake I made with butter instead of oil and I used that store name brand crushed pineapple. This time I bought Dole pineapple and still was out of oil and used butter. Did the cupcakes and One layer of cake they all turned out wonderful. Oh also I use maraschino cherries. Thank you for the recipe thumbs up all the way.!!

    Reply
    • Kelsie says

      May 14, 2022 at 12:57 pm

      I’m so glad you enjoyed it!

      Reply
  4. Ann says

    April 2, 2022 at 6:00 am

    5 stars
    I am no baker but this recipe turned out fabulous. Used a 13 x 9 glass pan and Pillsbury cream cheese frosting and topped w chopped honey roasted pecans. Was a hit!

    Reply
    • Kelsie says

      April 9, 2022 at 9:19 am

      I love the idea to use honey roasted pecans! I’m so glad you liked the recipe!

      Reply
  5. Myrna says

    January 20, 2022 at 1:36 pm

    5 stars
    I made this in a 13×9 inch pan and used caramel icing with it. I used a spice cake mix and did use the cinnamon. So delicious!!

    Reply
    • Kelsie says

      January 26, 2022 at 6:15 am

      I love the sound of the caramel icing! I’m so glad you liked it, Myrna!

      Reply
  6. Ashley says

    January 16, 2022 at 6:26 pm

    Can you turn this recipe into cupcakes? How long would you bake them at 350 degrees? Thank Yiu!

    Reply
    • Kelsie says

      January 17, 2022 at 11:50 am

      I think you could do cupcakes but since I haven’t tried it that way I can’t say for sure. Sorry I can’t be of more help!

      Reply
    • Erica says

      March 24, 2022 at 11:16 am

      5 stars
      I baked them for 20 minutes @350. They did kind of fall slightly. Not sure what happened there

      Reply
  7. Darlene says

    August 15, 2021 at 8:43 am

    5 stars
    I make this cake with spice cake mix and still put cinnamon in. It is delicious. One of my favorites .

    Reply
    • Kelsie says

      August 16, 2021 at 5:07 am

      I’m so glad you enjoyed it!

      Reply
  8. Aura Hoi says

    August 11, 2021 at 6:19 pm

    I can’t wait to try your recipe. I will be using a box of gluten free yellow cake. Have you or anyone here tried this?

    Reply
    • Kelsie says

      August 13, 2021 at 4:28 pm

      I’m sorry, I haven’t tried it with gluten free cake mix but I hope you’ll let me know how it turns out!

      Reply
  9. jennalee says

    December 8, 2020 at 8:38 pm

    5 stars
    Loved & so moist!!

    Reply
    • Kelsie says

      December 9, 2020 at 6:59 pm

      I’m so glad you liked it!

      Reply
  10. Emily says

    July 23, 2020 at 8:38 pm

    Hi there! I want to try this recipe and I might be thinking too hard about it. 😂 It says to squeeze the juice out of the pineapples until you have 1/2 cup. Does that mean you don’t actually use the pineapple and just use the juice? Or is that just to ensure that you only have 1/3 cup liquid WITH the pineapple? I guess I’m just confused about this step and wondering if I still add the actual pineapple. 🙂

    Reply
    • Emily says

      July 23, 2020 at 8:39 pm

      Sorry meant 1/3 cup not 1/3. 🙂

      Reply
      • Emily says

        July 23, 2020 at 8:40 pm

        1/2 gosh! Why does autocorrect hate me today? 🤪

        Reply
    • Kelsie says

      July 24, 2020 at 8:04 am

      Sorry, I just read through the recipe and I definitely wrote it in an unclear way! You’ll use BOTH the pineapple and the 1/2 cup juice! (I’ll fix the recipe now–thanks for pointing it out!)

      Reply
  11. Lisa Clemons says

    May 10, 2020 at 3:39 pm

    I just made this cake with a spice cake it is wonderful

    Reply
    • Kelsie says

      May 11, 2020 at 10:30 am

      Oh good! I’m so glad it works well with a spice cake! Thanks for letting me know, Lisa 🙂

      Reply
    • Connie Boyer says

      November 25, 2020 at 11:59 am

      I make it with a spice cake mix for holidays. Everyone always requests it. They think it must be so difficult to make. I don’t tell them how easy it is! Lol

      Reply
    • Connie Boyer says

      November 25, 2020 at 12:02 pm

      I make it with walnuts instead of pecans.

      Reply
  12. Leanne says

    January 6, 2020 at 7:32 am

    5 stars
    Happy New Year Kelsie! I also enjoy cake mixes and being able to add a few extra ingredients to take them up a notch! This one looks so delicious. I would seriously love a huge slice with my morning coffee! (I’m sure it would help with my case of the Mondays and the 50 cm of snow we have to deal with this morning!)

    Reply
  13. Laura says

    January 3, 2020 at 1:30 pm

    5 stars
    Beautiful cake, Kelsie! I love all of the flavors here, and your decorations make it so inviting! So easy, too! I love the idea of using a Spice Cake mix, too! Nothing like a Hummingbird Cake!

    Reply
  14. Kelly @ Kelly Lynn’s Sweets and Treats says

    January 3, 2020 at 6:44 am

    I love cake mix too! It’s what I grew up making with my mom. I didn’t even know you could make cakes or brownies from scratch until I was an adult lol. This cake looks so yummy and I love that you doctored up the cake mix to make it!

    Reply
  15. Katherine | Love In My Oven says

    January 2, 2020 at 9:10 pm

    5 stars
    What a great recipe to kick off the New Year, Kelsie! I’ve always wanted to make a hummingbird cake. I could do with a giant slice of this! Happy 2020!

    Reply
  16. Carlee says

    January 2, 2020 at 9:38 am

    Hummingbird cake has been on my to make list for a while, I love this simplified version! I can’t wait to make it!

    Reply
  17. Milena says

    January 2, 2020 at 9:02 am

    5 stars
    I am so excited about all the pecans in there too – love pineapple in combination with with pecans. The texture is just dreamy and I love how you have simplified the recipe – viva la cake mix!

    Reply
  18. Alexandra @ It's Not Complicated Recipes says

    January 2, 2020 at 7:30 am

    5 stars
    I love spice in cakes – this sounds so good, and I love how simple it is. Looks beautiful too, Kelsie.

    Reply
  19. Cheyanne says

    January 2, 2020 at 6:51 am

    5 stars
    Hummingbird cake is one of my absolute favorite cakes! Then again, it’s hard to not love a cake with cream cheese icing, right?! I am totally obsessing over this recipe! I love how insanely easy it is! Now I can have one of my favorite cakes anytime I want… which may be a small problem for healthy new year goals, but oh well! 😉 can’t wait to try this! Happy New Year!!

    Reply
  20. David @ Spiced says

    January 2, 2020 at 6:33 am

    5 stars
    Haha – you are so right about desserts with clear origins. They don’t exist! I love hummingbird cake, and I’m totally intrigued by the idea of a spice cake base. What a great idea! I hope 2020 is off to a great start for you, Kelsie…and I hope it has involved a lot of cake so far, too! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

Social

Follow me on:

Subscribe to Blog via Email

Never miss a recipe!

Recent Posts

  • Twix Cookies
  • Chocolate Marshmallow Fudge
  • Blackberry Cake Mix Cobbler
  • Chocolate Oreo Cheesecake
  • Milky Way Fudge

Amazon Associates Disclosure

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Daily Dish Pro Theme on Genesis Framework · WordPress · Log in

 

Loading Comments...