How do I store leftovers?

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture.

Can I use other nuts to decorate?

Other types of nuts can be used, and as an alternative to the patterned decoration, they can be chopped and evenly spread across the cake surface.

Can I use fresh pineapple instead of canned?

Yes! If using fresh pineapple, blend or finely crush it to achieve a similar texture. Be sure to strain the juice and measure 1 cup of liquid as directed in the recipe.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done.

Can I substitute the banana with something else?

If you don’t have bananas, you can substitute 1/2 cup of unsweetened applesauce or Greek yogurt for a similar moisture content.

Easy Hummingbird Cake

Name: Easy Hummingbird Cake
Prep time: 30 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 1 can (8 oz) crushed pineapple in juice; 1/3 cup vegetable oil; 1 cup mashed very ripe bananas (2 to 3 bananas); 3 eggs; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1/2 cup unsalted butter, softened; 1 package (8 oz) cream cheese, softened; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3 cups powdered sugar; 1/2 cup whole pecans; 1 package (4 oz) dried or candied pineapple rings

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Melinda Sekela

Updated Apr 1, 2025

Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake.

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”

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Easy Hummingbird Cake

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Prep Time 30 min
Total 1 hr 35 min
Servings 12
Ingredients 15

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Ingredients

Cake

1 can (8 oz) crushed pineapple in juice
1/3 cup vegetable oil
1 cup mashed very ripe bananas (2 to 3 bananas)
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Cinnamon Cream Cheese Frosting

1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups powdered sugar

Decorations

1/2 cup whole pecans
1 package (4 oz) dried or candied pineapple rings

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat the oven to 350°F. Grease a 13x9-inch pan. Drain the crushed pineapple through a fine sieve, capturing the juice into a bowl below. Measure the juice, and add water as necessary to make 1 cup of liquid.
Step
2

In a large bowl, whisk together the drained crushed pineapple, pineapple liquid mixture, oil, bananas, eggs, 1 1/2 teaspoons cinnamon and nutmeg. Slowly add the cake mix, and whisk for 2 minutes until well combined.
Step
3

Pour into prepared pan, and bake for 35 to 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan. Then, turn out onto cooling rack to cool completely.
Step
4

In large bowl, beat together butter and cream cheese with a mixer until creamy and smooth. Add vanilla, 1/2 teaspoon cinnamon, and salt; stir until well combined. With the mixer on low, gradually add powdered sugar until completely combined, light and fluffy.
Step
5

Spread frosting over cooled cake.
Step
6

Arrange pecans and pineapple rings in a fun pattern around top of cake.