This cake mix hummingbird cake is a simple take on the classic banana-pineapple spice cake. Top it with a straightforward cream cheese frosting and you have an easy dessert that’s celebration-worthy.
I’m a little bit in love with boxed cake mix. With just a handful of pantry ingredients you can transform a cake mix into something special—and this hummingbird cake is a perfect example. Stir mashed ripe banana, a touch of cinnamon and crushed pineapple into a white or yellow cake mix and you get a moist, flavorful cake that looks and tastes like you spent far more time on it than you did.
Don’t tell anyone how easy it was—your secret is safe with me.
Why you’ll love this cake mix hummingbird cake
- The cake mix base makes the recipe forgiving and fast.
- No stand mixer required—an electric hand mixer or even vigorous stirring will work.
- Leftovers keep well for several days when refrigerated.
How to make cake mix hummingbird cake
- Combine the cake mix with drained crushed pineapple, mashed banana, eggs, oil, cinnamon, vanilla and salt.
- Beat until the batter is smooth and uniform.
- Fold in chopped toasted pecans.
- Divide into two 8-inch round pans and bake until a tester comes out clean, or bake in a 13×9-inch pan for a sheet cake.
Baker’s tip: For a sheet cake, bake 35–45 minutes and consider halving the frosting if you prefer less topping. I used a white cake mix, but yellow or even a spice cake mix would be delicious—if you use a spice mix, you can reduce or omit the added cinnamon.
How to make cream cheese frosting
- Beat room-temperature cream cheese and unsalted butter until smooth.
- Add powdered sugar, vanilla and a pinch of salt, then thin with a little milk or cream until spreadable.
- Beat until the frosting is silky and easy to spread.
Frosting is very forgiving—try adding a pinch of cinnamon, a dash of maple extract or a touch of ground ginger for a flavor twist that complements the cake.
Assembling your cake
Assembling is straightforward: place one cooled cake layer on a stand or board, spread a layer of frosting, top with the second layer and frost the top and sides. Trim domes with a long serrated knife if you prefer even layers, or leave them for a rustic look. Press chopped nuts into the sides for decoration and to hide any imperfections.
If you like piping, an open star tip gives a classic look, but simple spreading is beautiful too.
What is hummingbird cake?
Hummingbird cake is a very moist banana-pineapple-spice cake that likely originated in Jamaica, where it is sometimes called Doctor Bird cake. It became widely known in the United States after the Jamaican tourism board shared the recipe in the late 1960s. Paired with cream cheese frosting, it’s a Southern favorite that’s both comforting and festive.
A few more recipes you might enjoy
Pineapple Cheesecake
Lemon Poke Cake
Black and White Cake
Fruit Cocktail Cake
Carrot Pineapple Cake
If you make this cake, I’d love to hear how it turned out—leave a comment and a rating. Share a photo to show off your creation if you like.
An easy version of classic hummingbird cake made with boxed cake mix. Bake as layers or a sheet cake and finish with cream cheese frosting for a reliably delicious dessert.
Dessert
American
- 1 15.25-ounce box white or yellow cake mix*
- 4 large eggs
- 1 8-ounce jar crushed pineapple, drained
- 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 butterat room temperature
- 8 ounces cream cheeseat 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 garnishif desired
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Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray, line the bottoms with parchment, and spray the parchment.
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Drain the crushed pineapple into a fine sieve, pressing to extract as much juice as possible. Measure and add water or discard juice so you have 1/2 cup of liquid total.
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In a large bowl combine the drained pineapple and pineapple liquid with the cake mix, eggs, mashed banana, oil, cinnamon, vanilla and salt. Beat on medium for about 2 minutes until smooth.
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Scrape the bowl, beat briefly again, then fold in the chopped pecans with a rubber spatula.
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Divide batter between prepared pans and bake 28–38 minutes, or until a tester inserted in the center comes out clean.
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Cool in pans 20 minutes, then transfer to a wire rack to cool completely before frosting.
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Beat butter and cream cheese until smooth. Add vanilla, salt, 4 cups powdered sugar and 1 tablespoon milk.
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Beat on low to combine, then on medium until very smooth. Add additional milk or powdered sugar as needed for spreadable consistency.
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Trim domes if desired. Place one layer on a cake stand and spread about 3/4 cup frosting over it.
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Top with the second layer, frost the cake and, if desired, sprinkle or press chopped pecans onto the top and sides. Serve.
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Store uneaten cake covered in the refrigerator up to 3 days or freeze well-wrapped up to 3 months.
*I used a classic white mix, but yellow or even spice cake mixes work—if using a spice mix you may want to reduce or omit additional cinnamon.
**To make a sheet cake, bake in a 13×9-inch pan for 35–45 minutes. You can use the full frosting amount or reduce it if preferred.
- Frosting variation ideas:
- Add 1/2 teaspoon ground cinnamon (to taste)
- Add 1/2 teaspoon maple extract (to taste)
- Add 1/2 teaspoon ground ginger (to taste)