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8 Ratings
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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

prep:
15 mins
cook:
35 mins
additional:
40 mins
total:
1 hr 30 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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