This Slow Cooker Hummingbird Cake is full of flavor, including banana, pineapple and cinnamon, and is topped with an easy buttercream frosting made with a box of pudding mix! We used a boxed cake mix to create a no-fuss recipe than can be quickly put together and put into the crock pot to bake.
Prepare Crockpot insert by creating handles with foil. To do this, take 2 long pieces of aluminum foil (longer than the insert). Fold each piece in half longwise. Arrange in a crisscross pattern inside the crock pot.
Line the crock pot with a Slow Cooker Liner over top the aluminum foil. Spray generously with nonstick cooking spray.
In a mixing bowl, whisk together eggs and vegetable oil; add pineapple and bananas and mix well.
Add cinnamon, vanilla and boxed cake mix to the wet mixture, and combine until just mixed.
Pour into prepared crock pot insert. Place kitchen towel or several layers of paper towel between the lid and the slow cooker to absorb steam.
Cook on low heat for 2 hours and 45 minutes, or until cake is done. Check this by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. The cake should look slightly wet on top, not completely dry.
Remove the entire insert from the crock pot, and set on a wire rack to cool for 30 minutes.
Use the foil sling to remove the cake gently. Very carefully, remove the slow cooker liner. Let the cake cool completely before icing.
With a mixer, mix instant pudding, milk, softened butter, powdered sugar and vanilla until smooth. If you want a thinner consistency, add additional milk by the Tablespoon until you desired thinness.
Ice cake. Store in the refrigerator.