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Slow Cooker Hummingbird Cake

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.
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Dessert
Cuisine: American
Keyword: hummingbird cake, slow cooker hummingbird cake
Servings: 10
Calories: 539kcal
Author: Megan


Hummingbird Cake

  • 2 eggs
  • 1/3 cup vegetable oil
  • 8 oz. crushed pineapple do not drain
  • 1 cup mashed banana
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 16.5 oz. box cake mix white or yellow

Quick Buttercream Icing

  • 3.4 oz. instant vanilla pudding mix
  • 1/2 cup cold milk
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


Hummingbird Cake

  • 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. 

Quick Cheat Buttercream 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.


Calories: 539kcal | Carbohydrates: 69g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 566mg | Potassium: 171mg | Fiber: 2g | Sugar: 46g | Vitamin A: 660IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg