HUMMINGBIRD CAKE~Save Room for Dessert

A quintessentially Southern cake – sweet, fruit-filled, and will fly off the plate as quick as a hummingbird!

1 package pineapple cake mix
1 stick unsalted butter, melted
1-8 oz can crushed pineapple, well drained with juice reserved
1 cup reserved pineapple juice (add water to make 1 cup)
4 eggs
1 1/2 teaspoons ground cinnamon
3 bananas, small dice
1 cup pecans, toasted and finely chopped
1/4 cup maraschino cherries, chopped and well drained
Cream cheese glaze

  • Preheat the oven to 350 degrees
  • Butter and flour Bundt pan; set aside.
  • In a large bowl, combine the cake mix, melted butter, crushed pineapple, eggs, pineapple juice/water mixture, and cinnamon.
  • Beat until well-mixed.
  • Gently stir in diced banana, pecans, and cherries.
  • Pour batter into prepared pan.
  • Bake at 350 degrees for 55-60 minutes, or until a tester inserted in the center comes out clean.
  • Allow cake to cool in the pan for 20 -25 minutes before inverting onto a serving plate.
  • Cool completely before pouring on cream cheese glaze.
  • Garnish with additional chopped pecans, if desired.


4 oz cream cheese, softened
1 cup powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla

  • Beat all ingredients together, add more or less of the milk to reach desired consistency.
La cucina di Irina

Hello, my name is Irina, I’m Russian but I live in Italy for many years, I’m always looking for new friends and new recipes from around the world. A pleasure to meet you and your blog. I sign up as your following, and if you want to reciprocate and follow of my blog, I’d be happy!


A friend of mine’s mom used to make hummingbird cake almost every weekend when we were in college. She’d send us home with half the cake and our roommates would devour it!!