Classic Hummingbird Cake
Classic Hummingbird Cake
Rated 4.5 stars by 2 users
Cook Time
28 minutes
It just wouldn’t be fall without a slice of one of our favorite spice cakes… and year after year we find ourselves craving Southern Living’s classic Hummingbird Cake. So of course we baked up an MJ version of this rich, flavorful classic using 2 bananas, a cup of crushed pineapple and some of our amazing organic frosting as a shortcut. The result is spicy, creamy, crunchy and INCREDIBLE. We’re definitely not waiting ’til next fall to bake this cake again.
Ingredients
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1/2 cup crushed pineapple (without juice)
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1/2 cup mashed ripe bananas (2 small bananas)
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1/2 cup vegetable oil
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3 eggs
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1 teaspoon ground cinnamon
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1 box Miss Jones Organic Vanilla Cake Mix
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1 jar Miss Jones Organic Vanilla or Cream Cheese Frosting
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2 cups pecans
Directions
Heat oven to 350 degrees F.
Using an electric mixer, combine oil, egg and cake mix on a medium setting for about 1-2 minutes or until fully combined. Once evenly mixed, incorporate cinnamon, pineapple and banana.
Pour into lightly greased 9” round pans and bake for 25-28 minutes, or until tops of cakes are golden brown and springy to the touch.
Remove cake from pans and allow to cool fully on a rack. Once cooled, frost your cake and top with pecans as desired.
Recipe Note
Pro tips:
- Cake shown is 4 layers, and uses 2 boxes of cake mix, 2x all ingredients and 2 jars of frosting. You can easily bake this as a 2-layer cake using the instructions above.
- Vegan bakers can substitute egg for flax egg in this recipe.
Recipe Steps
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