Humdinger Cake recipe

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Ingredients

½ cup butter, softened
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
3 eggs
½ cup water
1 (8 ounce) can crushed pineapple with juice
2 large very ripe bananas, mashed
1 cup chopped pecans
1 cup shredded coconut
1 (16 ounce) container cream cheese frosting

Nutrition Info

319.9 calories
carbohydrate: 38 g
cholesterol: 40.5 mg
fat: 18.3 g
fiber: 1.6 g
protein: 2.8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 250.4 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

20 servings

Recipe Note

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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