Humdinger Cake

midwestchef 132

"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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1 h 30 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.