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
Emily says
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. 🙂
Emily says
Sorry meant 1/3 cup not 1/3. 🙂
Emily says
1/2 gosh! Why does autocorrect hate me today? 🤪
Kelsie says
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!)
Lisa Clemons says
I just made this cake with a spice cake it is wonderful
Kelsie says
Oh good! I’m so glad it works well with a spice cake! Thanks for letting me know, Lisa 🙂
Leanne says
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!)
Laura says
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!
Kelly @ Kelly Lynn’s Sweets and Treats says
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!
Katherine | Love In My Oven says
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!
Carlee says
Hummingbird cake has been on my to make list for a while, I love this simplified version! I can’t wait to make it!
Milena says
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!
Alexandra @ It's Not Complicated Recipes says
I love spice in cakes – this sounds so good, and I love how simple it is. Looks beautiful too, Kelsie.
Cheyanne says
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!!
David @ Spiced says
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! 🙂