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.

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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

319.9 calories; protein 2.8g 6% DV; carbohydrates 38g 12% DV; fat 18.3g 28% DV; cholesterol 40.5mg 14% DV; sodium 250.4mg 10% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

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)
6 Ratings
  • 5 star values: 6
  • 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)