Hummingbird Dump Cake: Quick Pineapple-Banana Spice Dessert Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cake warm—the contrast between the crunchy topping and the soft fruit is most pronounced at this temperature.

If you have time, let it cool for 15 minutes before serving, which allows the juices to thicken slightly and makes portions easier to lift. A scoop of vanilla ice cream or a dollop of whipped cream complements the spiced sweetness beautifully.

This dump cake is incredibly forgiving. If the top browns too quickly, cover it loosely with foil and continue baking until the center is set.

You can also add a handful of shredded coconut or raisins along with the pecans for extra texture, though the classic version is delicious as is. Leftovers can be reheated in the microwave or oven—just be aware that the topping will soften over time.

Variations

• Tropical Dump Cake: Add 1/2 cup shredded coconut and 1/2 cup chopped macadamia nuts along with the pecans. Use a yellow cake mix instead of spice for a milder flavor, and add 1 teaspoon of lime zest to the butter layer.
• Apple-Cranberry Dump Cake: Replace the pineapple and bananas with 3 cups of diced apples and 1 cup of fresh or frozen cranberries. Use a spice cake mix and add 1/2 teaspoon of ground ginger to the dry mix.
• Gluten-Free Hummingbird Dump Cake: Use a gluten-free spice cake mix and certified gluten-free oats instead of pecans (or use gluten-free nuts). Ensure all other ingredients are certified gluten-free. Bake as directed, checking for doneness a few minutes earlier.
• Cherry-Pecan Dump Cake: Swap the pineapple for 1 can (20 oz) of cherry pie filling and use 2 bananas instead of 3. The cherries add a tart contrast to the sweet bananas and spiced cake mix.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The topping will soften, but the flavor remains delicious.

Freezer

Freeze the baked cake in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat individual portions in the microwave for 30 seconds, or warm the whole dish in a 350°F (175°C) oven for 10-15 minutes until heated through.

Store leftover hummingbird dump cake in an airtight container in the refrigerator for up to 4 days. The topping will lose some of its crunch, but the flavor will remain.

To reheat, place a portion in the microwave for 30 seconds or in a 350°F (175°C) oven for 10 minutes. For longer storage, freeze the baked cake in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

This cake can be assembled up to 24 hours ahead and stored in the refrigerator, unbaked. Cover the dish tightly with plastic wrap or foil.

When ready to bake, remove it from the fridge and let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time if needed. The butter may solidify, but it will melt and spread during baking.

Serving ideas

Serve the hummingbird dump cake warm, straight from the baking dish, with a large spoon. Each portion should include the golden crumbly topping, soft banana slices, and juicy pineapple. A scoop of vanilla ice cream or a drizzle of caramel sauce elevates it to a company-worthy dessert. For a casual weeknight treat, a dollop of whipped cream is all you need.

This cake is best enjoyed the day it's made, while the topping is still crisp and the fruit is warm and fragrant. If you have leftovers, they make a delicious breakfast or snack—cold or reheated. The flavors meld and deepen overnight, so some people prefer it the next day.

Frequently asked questions

Recipe card

Hummingbird Dump Cake: Quick Pineapple-Banana Spice Dessert

Prep 10 minCook 50 minTotal 1 hServes 12

Ingredients

• 1 can (20 oz) crushed pineapple in juice, undrained
• 3 ripe bananas, sliced into rounds
• 1 box (15.25 oz) spice cake mix
• 1 cup chopped pecans
• 1/2 cup unsalted butter, sliced into thin pats

Instructions

1. Spread the crushed pineapple with its juice evenly over the bottom of a 9x13-inch baking dish. Arrange the banana slices in a single layer over the pineapple, covering the surface as evenly as possible.
2. Sprinkle the spice cake mix evenly over the fruit, covering all the bananas and pineapple. Shake the dish gently to level the mix, but do not stir.
3. Scatter the chopped pecans evenly over the cake mix, making sure they are distributed across the entire surface.
4. Arrange the thin butter slices in rows over the top, covering as much of the surface as possible. The butter will melt and create a golden, crunchy topping as it bakes.
5. Bake in a preheated 350°F (175°C) oven for 45 to 50 minutes, until the top is deeply golden and the edges are bubbling. The cake is done when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
6. Let the cake cool on a wire rack for at least 10 minutes before serving. Scoop warm spoonfuls onto plates, making sure to include the soft fruit and crunchy topping.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

410

Protein

4 g

Carbohydrates

58 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.