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Hummingbird Cake

Hummingbird Cake
Total Time:
about 2 hours
Active Time:
30 minutes


1 ripe banana, mashed
1 (8-oz) package cream cheese, softened
1/2 cup unsalted butter, softened
Cooking spray
1 (16.5-oz) package spice cake mix
1 (8-oz) can crushed pineapple in juice, undrained
1/2 cup vegetable oil
1/2 cup water
2 large eggs (or 1/2 cup egg substitute)
2 teaspoons vanilla extract
5–6 cups powdered sugar
3 tablespoons chopped pecans (optional)


  • Mash banana in large bowl; set cream cheese and butter out to soften.


  1. Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with spray. Add to banana: cake mix, pineapple, oil, water, and eggs. Beat with electric mixer on low speed until just combined. Increase speed to medium and beat 2 more minutes. Pour batter evenly into cake pans. Bake 30–35 minutes or until toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
  2. Combine in medium bowl: cream cheese, butter, and vanilla; beat with electric mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar for the frosting to reach spreading consistency.
  3. Trim your cakes, if they have a domed top (or “crown”), with a long serrated knife before stacking. Place 1 cake layer, cut side up, on serving plate. Spread 3/4 cup cream cheese frosting over top. Top with second cake layer, cut side down. Spread remaining frosting over top and sides of cake. Sprinkle with pecans and serve.

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Nutritional Information

CALORIES (per 1/16 recipe) 540kcal; FAT 26.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 280mg; CARB 74g; FIBER 0.00g; SUGARS 61g; PROTEIN 4g; CALC 8%; VIT A 8%; VIT C 4%; IRON 6%

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