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

Cake Mix Hummingbird Cake

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Kelsie



  • 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


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 pineapple liquid with 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.


  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