Hummingbird Cream Cheese Bars

Hummingbird Cream Cheese Bars


  • Base

    • 1 Bag of WE Made Hummingbird Cake mix

    • 1 egg

    • 4 oz unsalted butter, melted but cool

    • 1 cup pecan pieces

    • 1 cup shredded sweetened coconut

    • 1 fresh banana

    • 1 8oz can crushed pineapple in juice, drained

  • Topping

    • 8 oz cream cheese, room temperature

    • 2 eggs

    • 16 oz powdered sugar

    • 1 tsp vanilla extract


  1. Mix dry cake mix with 1 egg and the melted butter to form a soft dough.

  2. Spread the dough out in bottom and a little up the edges of a 13 x 9 non-stick cake pan sprayed lightly with pan release. (To make it easier to remove from pan and cut, place parchment paper in pan to cover bottom and up the sides of the pan without any pan spray.)

  3. Scatter pecans, coconut, and drained crushed pineapple over dough in that order. Slice banana and place slices as evenly as possible over the pineapple.

  4. Beat cream cheese with mixer until creamy then add eggs and vanilla then mix until incorporated.

  5. Add powdered sugar all at once and whip with paddle in mixer until fully incorporated and ribbons form when paddle lifted.

  6. Pour cream cheese mixture over prepared dough and spread out to cover ingredients.

  7. Bake at 325F in convection oven until golden brown, about 25 minutes.

  8. Cool completely before cutting and store leftovers in fridge or freezer.

Recipe courtesy of Pelham High School Culinary Arts, participants in The Great Birmingham Bake-Off 2022.

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