I bought a giant tub of multi-purpose cake mix for my daughters first birthday last year. I made about three dozen frosted cupcakes for the party. But after that, I put it in the top of my pantry and forgot about it.
It’s getting close to the use by date and I feel that I need to use it up. The giant tub makes about 12 full sized cakes or about a 144 cupcakes. I should get another three cakes or three dozen cupcakes from it.
There are so many simple ways to improve a box cake mix. From adding extra eggs, swapping oil for butter or adding chocolate chips, it is so easy to take a plain cake mix from blah to wow. Keep reading to find out how I made nut-free hummingbird muffins from this box cake mix.
Box Cake Mix Tips
Today I decided to make hummingbird muffins. Unbeknownst to me, they normally contain nuts. Which I didn’t have. And if I’m totally honest I made the muffins first, then looked up what goes in hummingbird cake! So I have decided to call this recipe nut-free hummingbird muffins. For me, the main thing that makes it hummingbird flavour is the pineapple and the banana. Both of which are incredibly present.
Nut-free Hummingbird Muffins
- 1 box vanilla or butter cake mix
- 3 bananas
- 432 g tin of pineapple drained
Preheat oven as per box instructions.
Add the bananas and pineapple to a stand mixer and mix until broken up.
Add the contents of the cake mix to the stand mixer and continue to follow cooking instructions on the box.
For muffins/cupcakes bake for 12-15 minutes.