Tropical Hummingbird Cake Recipe

Name: Tropical Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; vegetable shortening, for greasing the pans; flour, for dusting the pans; 1 (18 1/4 ounce) package pudding-enhanced yellow cake mix; 1 (8 ounce) can crushed pineapple in juice, undrained; 2 -3 overripe bananas, peeled and mashed (1 cup); 1/2 cup water; 1/2 cup vegetable oil (such as canola, corn, safflower, soybean, or sunflower); 3 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; For the Frosting; 1 (8 ounce) package cream cheese, at room temperature; 8 tablespoons butter, at room temperature; 2 1/2 cups confectioners' sugar, sifted; 1 teaspoon pure vanilla extract; 1/2 cup coconut (unsweetened, grated coconut); 1/4 cup finely chopped pecans, toasted; 1/4 cup finely chopped hazelnuts, toasted

Servings: persons

For the Cake
vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding-enhanced yellow cake mix
1 (8 ounce) can crushed pineapple in juice, undrained
2 -3 overripe bananas, peeled and mashed (1 cup)
1/2 cup water
1/2 cup vegetable oil (such as canola, corn, safflower, soybean, or sunflower)
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
For the Frosting
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup coconut (unsweetened, grated coconut)
1/4 cup finely chopped pecans, toasted
1/4 cup finely chopped hazelnuts, toasted

1
PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
2
COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
3
BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
4
TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
5
COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
6
FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
7
STORE frosted cake in fridge.

1257

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: For the Cake, vegetable shortening, for greasing the pans, flour, for dusting the pans, 1 (18 1/4 ounce) package pudding-enhanced yellow cake mix, and more.

Yes, Tropical 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.

That's it — enjoy your meal!

Tropical Hummingbird Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions