Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yellow cake mix with pudding (2 layer size); 1 (8 ounce) can crushed pineapple with juice (undrained); 1 cup mashed ripe banana (2-3 medium sized); 1 jar maraschino cherry, halves drained; 1/2 cup water; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1 cup chopped pecans, toasted and divided; Cream Cheese frosting; 8 ounces cream cheese, softened at room temp; 1/2 cup butter, softened at room temp; 3 3/4 cups sifted powdered sugar; 1 teaspoon vanilla extract

Servings: persons

1 package yellow cake mix with pudding (2 layer size)
1 (8 ounce) can crushed pineapple with juice (undrained)
1 cup mashed ripe banana (2-3 medium sized)
1 jar maraschino cherry, halves drained
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chopped pecans, toasted and divided
Cream Cheese frosting
8 ounces cream cheese, softened at room temp
1/2 cup butter, softened at room temp
3 3/4 cups sifted powdered sugar
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees.
2
(If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
3
Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
4
Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
5
Stir in by hand the cherries and 1/2 cup nuts.
6
Batter will be thick and fruit well blended.
7
Pour into bundt pan.
8
Bake on middle rack for 50-60 minutes.
9
Cake will be golden and spring back when touched.
10
Cool in pan for 20 minutes then invert and cool completely.
11
Make the cream cheese frosting.
12
Mix the cream cheese and butter on low 30 seconds.
13
Add the sugar, slowly still at low speed until well blended.
14
Add vanilla, increase to medium and beat 1 minute.
15
Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
16
Store in the refrigerator up to one week.
17
Can be frozen up to 6 months.
18
Thaw overnite in the refrigerator before serving.

1470

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package yellow cake mix with pudding (2 layer size), 1 (8 ounce) can crushed pineapple with juice (undrained), 1 cup mashed ripe banana (2-3 medium sized), 1 jar maraschino cherry, halves drained, and more.

Yes, Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake

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