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Large slice of pineapple banana cake laying on a white plate.

Easy Hummingbird Cake with Cake Mix and Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: hummingbird cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 740kcal
Author: Kara @ Quick and Easy Baking
This moist hummingbird cake is quick and easy because it starts with a cake mix plus added banana and pineapple then covered in a rich cream cheese frosting.
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Ingredients

For the cake:

  • 1 (15 ounce) box yellow cake mix (I used Betty Crocker yellow cake mix)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 2/3 cup granulated sugar
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup oil
  • 1/4 cup butter, melted (1/2 stick)
  • 1 teaspoon vanilla extract
  • 3 medium-sized very ripe bananas, mashed (about a heaping cupful)
  • 1 cup crushed pineapple, undrained
  • 4 large eggs
  • 1 cup chopped walnuts or pecans (optional)

For the frosting: (See notes for an even easier frosting option.)

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 ½ cups unsalted butter, room temperature (3 sticks)
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 6 cups confectioner's sugar

Instructions

For the cake:

  • Preheat oven to 325 degrees F. Grease and flour two, 8 inch round cake pans. Make sure that the pans are at least 2 inches deep as this cake will rise up when baking.
  • In a large mixing bowl, add all of the cake ingredients, except for the chopped nuts. Mix with an electric mixer on medium speed for about one minute.
  • Scrape down the sides of the bowl and mix again on medium for about 30 seconds.
  • Add the chopped nuts, reserving a few to crush for garnish, and fold in with a large spoon or silicone spatula.
  • Pour batter into prepared pans.
  • Bake at 325 degrees F for approximately 40-45 minutes. This cake will rise up quite a bit when baking. If you're worried about overflow, just add a cookie sheet on the rack below the cake pans.
  • This cake is fully baked when a toothpick inserted into the middle of each layer comes out with a few moist crumbs on it or clean.
  • Set onto a rack to cool for about 10 minutes, then turn cake layers out of pans and set directly onto racks to cool completely before adding frosting.

For the frosting: (See notes for an even easier frosting option.)

  • In a large mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium speed until smooth.
  • Add the salt, lemon juice and three cups of confectioner's sugar. Mix on medium speed until well combined and smooth.
  • Add in the last three cups of confectioner's sugar and mix on medium speed until smooth.
  • Check the consistency. If it’s too thin, add in another cup of confectioners sugar. Once the desired consistency has been reached, mix on medium-high for a couple minutes until light and fluffly.
  • Add frosting to cooled cake.

Notes

*For an even easier frosting option, you can cover the cake with two cans of pre-made cream cheese frosting.
Because this cake is covered in cream cheese buttercream, it will need to be kept in the refrigerator, well covered, and will last for 5-6 days. This cake is best served at room temperature, so set it out for about 20-30 minutes before serving.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer any questions you may have about freezing it, using substitutions and more.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 740kcal | Carbohydrates: 87g | Protein: 5g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 274mg | Potassium: 211mg | Fiber: 2g | Sugar: 77g | Vitamin A: 990IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg