Easy Hummingbird Cake (From a Boxed Cake Mix)

The scent of ripe bananas always takes me back to my grandmother’s kitchen. She wasn’t a fancy baker, but she had a knack for creating simple joys. One spring, she decided to try something new: a Hummingbird Cake. The result was a riot of tropical flavors that danced on my tongue. It was soft, moist, and surprisingly vibrant, the chopped cherries creating little bursts of sweetness with every bite. Though she always baked from scratch, I can’t help but wonder what she would have thought of this easy shortcut version.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: 1 Cake
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (18 1/4 ounce) boxed white cake mix (DO NOT get the kind with pudding in it) or boxed yellow cake mix (DO NOT get the kind with pudding in it)
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 medium bananas, peeled and mashed
• 10 maraschino cherries, chopped
• 2 teaspoons maraschino cherry juice
• 1/2 cup water
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 (16 1/4 ounce) can cream cheese frosting

Equipment Needed

• Large mixing bowl
• Two 9-inch round cake pans
• Measuring cups and spoons
• Electric mixer (optional, but recommended)
• Wire racks for cooling
• Offset spatula or knife for frosting

Instructions

1. Begin by preheating your oven to 350°F (175°C). Ensuring your oven is properly preheated is crucial for even baking.

2. In a large mixing bowl, combine all the ingredients: the cake mix, crushed pineapple (undrained!), mashed bananas, chopped maraschino cherries, maraschino cherry juice, water, canola oil, vanilla extract, and cinnamon.

3. Using an electric mixer (or a sturdy whisk), mix the ingredients until they are well combined. Be careful not to overmix the batter, as this can lead to a tougher cake. Mix until just combined, ensuring there are no large lumps.

4. Evenly divide the mixture between two greased 9-inch round cake pans. I recommend using a baking spray that contains flour for easy release.

5. Bake both pans on the middle rack of your oven for approximately 30 minutes. To ensure even baking, try not to open the oven door frequently during baking.

6. To check for doneness, insert a toothpick into the center of one of the cakes. If the toothpick comes out clean or with only a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.

7. Remove the cakes from the oven and let them cool in the pans for about 5 minutes. This helps the cakes to set and prevents them from breaking when you remove them.

8. After 5 minutes, carefully invert the cakes onto wire racks to cool completely. Ensure the racks are clean and that there’s ample airflow to allow for even cooling.

9. Once the cakes are completely cooled, it’s time to frost. Place one cake (the “bottom” one) on a serving plate or cake stand.

10. Frost the bottom cake with cream cheese frosting, taking care to create a generous layer on top.

11. Gently place the other cake (the “top” cake) on top of the already frosted cake, creating a two-layer cake.

12. Frost the top cake, blending it seamlessly with the frosting on the bottom cake to create a cohesive two-tier layer cake. You can create swirls, smooth it out, or add decorative touches to the frosting as desired.

13. NOTE: If the cakes are not perfectly flat on top (which can happen sometimes during baking), use a long, serrated knife to carefully trim off any “baking bump” before frosting. This will give the finished cake a more uniform and professional appearance.

Expert Tips & Tricks

• Don’t skip the cherry juice! That little bit of cherry juice is the secret ingredient that gives this cake a unique and subtle pink hue.
• For an even more intense banana flavor, use very ripe (almost overripe) bananas.
• If you don’t have canola oil, vegetable oil will work just fine.
• If you want to add a bit of crunch, stir in 1/2 cup of chopped pecans or walnuts into the batter.
• To prevent the cake from sticking to the pan, grease and flour the pans thoroughly, or use parchment paper rounds on the bottom.

Serving & Storage Suggestions

This Hummingbird Cake is best served at room temperature. The flavors meld together beautifully as the cake sits. To make it extra special, you can garnish with a few extra chopped maraschino cherries or a sprinkle of chopped nuts.

For storage, keep the cake in an airtight container. At room temperature, it will stay fresh for about 2-3 days. In the refrigerator, it will last for up to 5 days. For longer storage, you can freeze the cake (frosted or unfrosted) for up to 2 months. Thaw it in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	692.3 kcal	N/A
Calories from Fat	277g	40%
Total Fat	30.8 g	47%
Saturated Fat	4.7 g	23%
Cholesterol	0 mg	0%
Sodium	543.8 mg	22%
Total Carbohydrate	103.6 g	34%
Dietary Fiber	1.9 g	7%
Sugars	82.2 g	328%
Protein	3.5 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of nutmeg or ginger along with the cinnamon for a warmer, spicier flavor profile.
• Tropical twist: Substitute the water with pineapple juice for an even more pronounced pineapple flavor.
• Nutty delight: Fold in ½ cup of toasted coconut flakes into the batter for added texture and flavor.
• Frosting variations: Instead of cream cheese frosting, try a simple vanilla buttercream or a lemon-flavored frosting for a different taste.
• Mini cakes: Bake the batter in muffin tins for individual Hummingbird cupcakes. Adjust baking time accordingly (check for doneness after 20 minutes).

FAQs (Frequently Asked Questions)

Q: Can I use a cake mix that has pudding in it?
A: It’s best to avoid cake mixes with pudding already included. They tend to make the cake too dense and moist. You want a light and airy crumb for this recipe.

Q: Do I really need to use canola oil?
A: Canola oil or vegetable oil are recommended because they have a neutral flavor that won’t compete with the other ingredients. However, you can use melted coconut oil for a slight coconut flavor.

Q: My cake is sticking to the pan, what can I do?
A: Make sure to grease and flour your pans very well. Alternatively, you can use parchment paper circles on the bottom of the pans for guaranteed release.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day or two in advance and store them tightly wrapped at room temperature. Frost them just before serving.

Q: My frosting is too soft. How do I fix it?
A: Place the frosting in the refrigerator for about 30 minutes to firm it up. If it’s still too soft, add a tablespoon of powdered sugar at a time until you reach the desired consistency.

Final Thoughts

This Easy Hummingbird Cake, born from a humble boxed mix, is a testament to the magic that can happen when simple ingredients come together. Don’t be afraid to experiment with variations and make it your own. Bake it for a special occasion, or simply to brighten a rainy day. And when you do, be sure to share it with those you love. After all, a little slice of sunshine is always best enjoyed together.