Tropical Hummingbird Cake

Tropical Hummingbird Cake



  • WE Made Hummingbird Cake Mix + ingredients listed in the recipe on the back

  • 1 cup pureed/mashed mango

  • 1/2 cup butter

  • 2 tablespoons citrus juice

  • 1 teaspoon of ground ginger


  1. Follow the baking directions on the Hummingbird Cake Mix recipe except for the following:

    • Substitute mashed bananas for pureed/mashed mango.

    • Substitute oil browned butter. Melt one stick (1/2 cup) butter in a saucepan over medium low heat, monitoring closely and stirring until it smells nutty and you see golden brown bits on the bottom of the pan. Remove from heat quickly and pour in a heat proof bowl so it doesn't burn, scraping up all the browned bits.

    • Add 2 tablespoons of your preferred citrus juice. I used a mix of lemon and lime. Fresh is best.

    • Add 1 tsp of ground ginger.


Cream Cheese Frosting


  • One 8 oz package of cream cheese - must be full fat!

  • One stick (1/2 cup) salted butter

  • 1 tsp vanilla

  • 1-2 tablespoons of your preferred citrus juice, I used a mix of lemon and lime.

  • 2-4 cups powdered sugar


  1. Let the cream cheese and butter sit at room temp until they are soft.

  2. Beat until smooth. Incorporate vanilla and citrus juice. Add sifted powdered sugar 1/2 cup at a time.

  3. Once you have beat in about 1 1/2 cups, start tasting until you reach your desired level of sweetness and consistency.

Ginger Topping


  • Jar of grated ginger (brand recommendation: The Ginger People)

    • NOTE: Taste a piece of the ginger on its own so you get a sense of the flavor and how intense it is. In my cake, scaled to a full recipe, you should use about 2 tablespoons or 30 grams of ginger, draining its juices before measuring it. You can use a little more or a little less depending on how much you like it or how strong your ginger is. My ginger was fairly mild.


  1. Drain the ginger and place it on a paper towel to dry it a little before adding it.

  2. If you're making cupcakes, put a few "sprigs" of ginger on each one. For a sheet cake or rounds, evenly disperse the ginger on top. If you're stacking two 8-inch rounds on top of each other, you can put the ginger in the middle layer. You can chop up the ginger into smaller pieces if you prefer. I don't recommend using minced ginger because it is more of a paste.

Recipe courtesy of Kalena Meyer, participant in The Great Birmingham Bake Off 2022.

Back to blog