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Easy Hummingbird Cake

Hey everyone! This hummingbird cake is so good and if you've never had one, this is the one to try since it's so quick and easy. It starts with a cake mix plus added banana and pineapple then covered in a rich cream cheese frosting. Recipe is below and I hope you enjoy! Kara IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here! //RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.) Easy Hummingbird Cake with Cake Mix and Cream Cheese Frosting Ingredients for the cake: 1 (15 ounce) box yellow cake mix (I used Betty Crocker yellow cake mix) 1/2 cup all-purpose flour (62 1/2 g) 1/4 teaspoon baking powder 2/3 cup granulated sugar (133 g) ¾ teaspoon salt 1 teaspoon cinnamon 1/2 cup oil (118 ml) 1/4 cup butter, melted (1/2 stick) (57 g) 1 teaspoon vanilla extract 3 medium-sized very ripe bananas, mashed (about a heaping cupful) 1 cup crushed pineapple, undrained (236 ml) 4 large eggs 1 cup chopped walnuts or pecans (optional) (117 g) Ingredients for the frosting: (See notes for an even easier frosting option.) 1 (8 ounce) package cream cheese, room temperature 1 ½ cups unsalted butter, room temperature (3 sticks) (340 g) ¼ teaspoon salt 1 teaspoon lemon juice 6 cups confectioner's sugar (720 g) Instructions for the cake: Preheat oven to 325 degrees F. Grease and flour two, 8 inch round cake pans. Make sure that the pans are at least 2 inches deep as this cake will rise up when baking. In a large mixing bowl, add all of the cake ingredients, except for the chopped nuts. Mix with an electric mixer on medium speed for about one minute. Scrape down the sides of the bowl and mix again on medium for about 30 seconds. Add the chopped nuts, reserving a few to crush for garnish, and fold in with a large spoon or silicone spatula. Pour batter into prepared pans. Bake at 325 degrees F for approximately 40-45 minutes. This cake will rise up quite a bit when baking. If you're worried about overflow, just add a cookie sheet on the rack below the cake pans. This cake is fully baked when a toothpick inserted into the middle of each layer comes out with a few moist crumbs on it or clean. Set onto a rack to cool for about 10 minutes, then turn cake layers out of pans and set directly onto racks to cool completely before adding frosting. Instructions for the frosting: (See notes for an even easier frosting option.) In a large mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium speed until smooth. Add the salt, lemon juice and three cups of confectioner's sugar. Mix on medium speed until well combined and smooth. Add in the last three cups of confectioner's sugar and mix on medium speed until smooth. Check the consistency. If it’s too thin, add in another cup of confectioners sugar. Once the desired consistency has been reached, mix on medium-high for a couple minutes until light and fluffly. Add frosting to cooled cake. Notes: *For an even easier frosting option, you can cover the cake with two cans of pre-made cream cheese frosting. Because this cake is covered in cream cheese buttercream, it will need to be kept in the refrigerator, well covered, and will last for 5-6 days. This cake is best served at room temperature, so set it out for about 20-30 minutes before serving. //MY CAKE CHANNEL// I Scream for Buttercream:    / @iscreamforbuttercream   DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream:    / @iscreamforbuttercream   #easybaking #bananacake