Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Very much like the hummingbird cakes, this recipe starts with a Betty Crocker® cake mix for a quick and easy, moist, and tasty dessert. Garnish with pecan halves or coconut.

Recipe Summary test

prep:
15 mins
cook:
35 mins
additional:
40 mins
total:
90 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

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  • Beat butter in a bowl using an electric mixer until light and fluffy. Add cake mix, eggs, and water; mix until batter is just combined. Stir pineapple and bananas into batter. Fold pecans and coconut into batter; pour into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Cool cake in the dish for 10 minutes before turning onto a wire rack to cool completely, about 30 minutes.

  • Spread cream cheese frosting over cooled cake.

Cook's Note:

I baked the cake in a round 12-inch pan and iced the sides as well as the top. Can also bake in two layers, if desired.

Nutrition Facts

320 calories; protein 2.8g; carbohydrates 38g; fat 18.3g; cholesterol 40.5mg; sodium 250.4mg. Full Nutrition
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Reviews (5)

9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2017
This was absolutely wonderful! I had a box of yellow cake mix and cream cheese frosting that were expiring, so I put those two ingredients into allrecipes.com and this was the only recipe that came up. It looked interesting, so I picked up the rest of the ingredients, and it was a huge hit with our guests! It is moist and tasty. I felt the coconut and pecans added the best flavor, and would not recommend omitting them. Thank you for the recipe! Read More
(5)
Rating: 5 stars
10/16/2017
Perfect for our fall camping trip to the mountains! I included the optional pecans and coconut. It was moist and delicious. I would definitely make it again. Read More
(3)
Rating: 5 stars
05/21/2017
Made it exactly as written. The Hubster and I aren't all that into frosting so we didn't frost it. I'm glad we didn't. It's sweet enough without it. Delicious! It took 50 minutes to bake in my convection oven in a 9x13" pan. Read More
(2)
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Rating: 5 stars
12/06/2015
Indeed, a very moist cake! Turned out I didn't have the coconut or pecans but it was very tasty without. Love that it uses butter instead of oil. Read More
(1)
Rating: 5 stars
03/05/2021
Very moist. Changed recipe a little. Used cream cheese instead of butter. Added 3 bananas instead of 2. Added 1 tsp rum extract. Used simple powdered sugar glaze on my Bundt cake. Amazing taste. Read More
Rating: 5 stars
11/23/2020
This cake was yummy, moist and easy to make. Reminded me of the kitchen sink! Followed the recipe plus added chocolate chips and chopped Maraschino cherries? too! Subsituted walnuts for pecans. Be sure to toast the nuts first! Next time I will make it with coconut water instead of just water! Don’t skip the coconut be sure to use unsweetened. No need for frosting, I did a simple glaze of 1 cup ten x sifted and 1/4 cup milk n 1/4 tsp of vanilla. Whisk all lumps and pour over warm cake. Best refrigerated overnight. Read More
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Rating: 5 stars
07/13/2021
It's in the oven smelling very yummy Read More