Go Back
–+ servings
A golden Bundt cake topped with creamy frosting, toasted coconut, and chopped pecans on a white platter.
Print

Cake Mix Hummingbird Bundt Cake Recipe

This sweet treat is bursting with banana, pineapple, and cinnamon flavor, and topped with a creamy glaze. A moist, Southern-style dessert made simple with a boxed cake mix!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 329kcal
Author Deb Clark

Ingredients

  • 15.25 ounce yellow cake mix
  • 3.4 ounce box instant vanilla pudding mix
  • 1 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas about 2 large
  • 8 ounces can crushed pineapple in juice undrained
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup chopped pecans optional
  • 1 teaspoon vanilla extract
  • Optional Cream Cheese Glaze:
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 4-5 tablespoons heavy cream or milk
  • ½ teaspoon pure vanilla extract
  • Extra chopped pecans or toasted coconut for topping

Instructions

  • Preheat oven to 350°F.
  • Mix the cake: In a large bowl, combine the cake mix, pudding and cinnamon. Add mashed bananas, crushed pineapple (with juice), oil, eggs, vanilla, and pecans. Beat with a hand mixer on medium speed for 2 minutes, scraping the bowl as needed.
    Cake mix, eggs, crush pineapple, mashed bananas and eggs in a mixing bowl surrounded by pecans and eggs.
  • Grease and flour a 10–12 cup bundt pan or spray well with baking spray.
  • Spoon the cake batter into the bundt pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
    Cake batter being spooned into a bundt cake pan.
  • Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  • Whisk together the softened cream cheese, powdered sugar, milk, and vanilla until smooth. Spoon over the cooled cake and allow it to drizzel over the side. Decorate with chopped pecans and toasted coconut.
    Thick cream cheese frosting being spooned over a golden bundt cake.

Notes

  • Storage: Store the cooled cake in an airtight container or wrapped tightly in plastic wrap for up to 4 days at room temperature or 1 week in the refrigerator. If chilled, let it sit out for 20–30 minutes before serving for the best texture.
  • Freezing: Freeze the unglazed cake (whole or sliced) tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before glazing and serving.

Nutrition

Calories: 329kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 361mg | Potassium: 162mg | Fiber: 2g | Sugar: 38g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg
QR Code linking back to recipe