Delicious Hummingbird Cake Recipe With Cake Mix
If you are looking for something different to bake, this delicious hummingbird cake recipe with cake mix is a great option. It consists of many wonderful flavor combinations including cinnamon, bananas, and pineapple. This is an awesome cake to serve at a dinner party or potluck.
Servings: 16
Equipment
- Two 9-inch cake pans
- Cooking spray
- Wire rack
- Hummingbird cookie cutter (optional)
- Ziploc bag
Ingredients
For the Cake
- 1 package yellow cake mix
- 2 medium ripe bananas mashed
- 1 can 8 ounces crushed pineapple, undrained
- 4 eggs
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
For the Frosting
- 1 package cream cheese softened (8 ounces)
- 1/2 cup butter softened (1 stick)
- 2 teaspoons vanilla extract
- 1 box 16 ounces confectioners’ sugar
- 1-2 tablespoons milk
- 5 drops yellow food color
- 1/2 cup chopped pecans
- 1 cup sweetened flaked coconut
- 1 drop blue food color
Instructions
- Preheat Oven and Grease Pans - Preheat the oven to 350 degrees Farenheit. Grease both of the 9-inch cake pans generously with cooking spray.
- Make Cake Batter - In a large bowl, use an electric mixer to combine the cake mix, banana, pineapple, eggs, cinnamon, vanilla extract, and lemon extract. Beat the mixture for 30 seconds at low speed, scraping the sides of the bowl if needed. Then, increase the speed to medium and beat the hummingbird cake batter for two minutes.
- Bake the Cakes - Carefully pour your cake batter evenly into the two greased cake pans. Bake the hummingbird cakes for 25-30 or until a toothpick you insert into the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes before flipping them onto the wire rack to fully cool.
- Make the Frosting - Beat the cream cheese, butter, and vanilla extract at medium speed in a large bowl using an electric mixer. Then, gradually beat in the confectioners' sugar until smooth.
- Stir in the yellow food coloring until it is fully incorporated. Then, take one cup of frosting and mix it with chopped pecans in a small mixing bowl.
- Decorate the Cake - Frost the first layer of cake with pecan frosting. Then, place the second layer on top and frost the sides and top of the cake with the regular frosting.
- Take the coconut and mix it with blue food coloring in the Ziploc bag. Gently place the hummingbird cookie cutter on the middle of the cake and place the coconut in the cutter. Carefully remove the cookie cutter from the cake.
Notes
Store this hummingbird cake with cake mix in a large airtight container in the fridge. It can last in the fridge for 3-5 days when properly stored.
If desired, you may freeze this hummingbird cake as well for three to six months. Place the cake uncovered in the freezer for one hour, allowing the frosting to set. Then, wrap it in plastic wrap and then next aluminum foil.
When ready to serve the frozen cake, let it thaw on your kitchen counter for two hours. In addition, you can also place the cake in your fridge overnight to thaw as well.
To mash the bananas for the cake, you can use a potato masher or a fork. In addition, you can also place them in the blender or food processor and blend until there are no more chunks left.
Be sure to not drain the pineapple before adding it to the cake. The cake needs pineapple juice to have a delicious flavor and moist texture.
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