Hummingbird Cake Recipe For Easter Day 2024

From a cake mix comes this delicious Hummingbird Cake! Crushed pineapple, mashed banana, chopped pecans, and cinnamon give it a "from-scratch" taste!


FOR THE HUMMINGBIRD CAKE – 1 box Yellow Cake Mix, sifted (We like Duncan Hines Classic Yellow -15.25 oz) – ½ cup flour (61g) – ¾ cup sugar (150g) – 1 teaspoon (4g) baking powder – 1 teaspoon (3g) cinnamon – ½ teaspoon salt (3g) – 1 ½ teaspoon (6g) vanilla extract – ¾ cup oil (160g or 5.5 oz) – 3 egg – 3 bananas, mashed (approximately 1 ¼ cup or 305g) – 8 oz (227g) canned crushed pineapple (undrained) – ¾ cup (92g) chopped pecans. -- You can use additional on top of the cake if you'd like FOR THE CREAM CHEESE FROSTING – 2 sticks (or one cup, or 226g) unsalted butter, slightly softened – 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly. – ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster – 2 teaspoons (8 g) vanilla extract – 6 to 6 ½ cups (690g to 747g) powdered sugar

Start with a 350-degree oven. Mix all ingredients except the chopped pecans in the stand mixer bowl on low speed for 30 seconds to moisten. 

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Mix two minutes on medium speed.Put chopped pecans in.Grease and flour three 8-inch cake pans and line them with parchment. At 350 degrees, bake 25–30 minutes until a toothpick comes out clean or with crumbs.

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Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add cold cream cheese chunks to butter and mix at low to medium speed until combined. 

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Hand mixers may soften cream cheese. Add vanilla. Slowly stir in powdered sugar. Cover the bowl with a towel to prevent powdered sugar formation.

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Increase speed and beat till fluffy. Not overbeat or it may soften. If mushy, freeze briefly to firm. Cool pipes are best. Make ahead, refrigerate, and soften (not heat) before mixing.

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On a cake plate or pedestal, coat the first cooled cake layer with cream cheese frosting, then the second and third. Ice the cake with cream cheese frosting (borders with star tip 21).

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