This Hummingbird Cake Mix Recipe is ultra moist, soft, and has wonderful banana flavor along with crushed pineapple, chopped pecans, and a hint of cinnamon.
I have loved hummingbird cake ever since I tried my first slice years ago- it’s a longtime southern favorite with so many flavorful ingredients along with the added crunch of pecans, and when filled and frosted with cream cheese frosting, there’s just nothing better.
Our Scratch Hummingbird Cake vs. Our Doctored Cake Mix Hummingbird Cake
We have a classic Hummingbird Cake Recipe from scratch in our Recipes section which has been our go-to for years whenever the craving strikes.
We’re so happy to now have a doctored cake mix version also! Both recipes ar super moist but this doctored cake mix version is slightly fluffier than the scratch version, with all of the signature flavors that we love in a hummingbird cake.
Although this hummingbird cake starts with a mix, the add-ins give it a from-scratch flavor and texture. We think that you’re going to love this recipe!
How to Make a Doctored Cake Mix Hummingbird Cake
**Look for the full, printable Hummingbird Doctored Cake Mix Recipe below–but here is a quick rundown of our steps!
This cake mix hummingbird cake takes a few additional minutes than the usual cake mix recipe because of the delicious add-ins, and it is definitely worth it!
The good part is, once you’ve measured everything out, you can just dump it all into the mixing bowl and let the mixer work it’s magic.
In addition to the Duncan Hines Classic Yellow cake mix, we added flour, sugar, canola oil, eggs, baking powder, cinnamon, salt, vanilla, crushed pineapple and mashed bananas. Don’t drain off the juices from the crushed pineapple as you’ll want the extra moisture and flavor that it adds to the cake!
For the mashed bananas, I sliced three ripe bananas into a bowl and mashed them up with a fork. Three bananas gave us about about 1 1/4 cup worth of mashed bananas for our cake recipe.
After mixing the ingredients in a stand mixer on medium speed for two minutes, I folded in the chopped pecans and divided the batter between three greased and floured 8 inch cake pans. (I like to line my pans with parchment or wax paper).
Cream Cheese Frosting
Hummingbird cake pairs perfectly with cream cheese frosting! We filled and frosted our hummingbird cake with cream cheese frosting, piped borders with a star piping tip 21, and finished things off with a smattering of chopped pecans on top.
When frosting the cake, if you notice that your cream cheese frosting is a little too soft, or if your cake layers are shifting a bit as you work, chill the cake and/or frosting for a bit to firm things up. After crumb coating my cakes, I often chill them in the freezer for about 15 minutes to firm them up before adding the final coat of frosting.
For an extra smooth finish to your frosted cakes, you can also chill them in the freezer for 10-15 minutes and go back over them with a hot metal bench scraper. (Run scraper under very hot water, dry, and smooth over the frosting).
I topped off this moist layer cake with more chopped pecans!
Does Hummingbird Cake Require Refrigeration?
Yes, because of the cream cheese frosting, you will need to refrigerate the cake. However, just as with buttercream, the cream cheese frosting does become firm in the refrigerator.
Allow the chilled cake to sit out for a couple of hours before serving for the very best flavor and texture of cake and frosting. This is a good rule of thumb for any cake ;0)
Love Cake Mix Recipes? Here are a few more for you to try!
Thanks so much for stopping by! We hope that you enjoy this Hummingbird Cake Mix Recipe! If you give it a try, we would love to see your photos and comments below.
For the Hummingbird Cake
- 1 box Yellow Cake Mix, sifted (We like Duncan Hines Classic Yellow -15.25 oz)
- 1/2 cup flour (61g)
- 3/4 cup sugar (150g)
- 1 teaspoon (4g) baking powder
- 1 teaspoon (3g) cinnamon
- 1/2 teaspoon salt (3g)
- 1 1/2 teaspoon (6g) vanilla extract
- 3/4 cup oil (160g or 5.5 oz)
- 3 eggs
- 3 bananas, mashed (approximately 1 1/4 cup or 305g)
- 8 oz (227g) canned crushed pineapple (undrained)
- 3/4 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.
- 1/2 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 1/2 cups (690g to 747g) powdered sugar
For the Hummingbird Cake
- Preheat over to 350 degrees
- Combine all ingredients *except for the chopped pecans* in the bowl of your stand mixer and mix on low speed to moisten the ingredients for about 30 seconds. Then increase to medium speed and mix for two minutes.
- Fold in chopped pecans.
- Divide batter between three prepared 8 inch cake pans (I grease, flour, and line my pans with parchment). Bake at 350 f for about 25-30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
This recipe makes about 6 1/4 cups batter. Works for cupcakes also!
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Assembling the cake
Place the first cooled cake layer on cake plate or pedestal, spread with cream cheese frosting, repeat for the next layer, and top with the third cake layer. Frost the cake with cream cheese frosting however you like (my borders were added with a star tip 21)
*I sprinkled additional chopped pecans on top of the cake.
Cream cheese frosting is fairly soft. If it becomes too soft while decorating the cake, you can chill your bowl of frosting and cake to firm things up.
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