Hummingbird Sheet Cake Recipe

 

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Hummingbird Sheet Cake

Hummingbird Sheet Cake is a sweet, moist, and flavorful Southern-style dessert made with ripe bananas, crushed pineapple, cinnamon, pecans, and cream cheese frosting. It has all the classic flavor of a traditional hummingbird cake, but it is baked in a simple sheet pan, making it easier to serve for parties, potlucks, birthdays, and family gatherings. The bananas keep the cake soft, the pineapple adds sweetness and moisture, and the pecans give every bite a little crunch. Finished with a smooth cream cheese frosting, this cake is rich, comforting, and perfect for feeding a crowd.

Why You’ll Love This Recipe

• Moist and full of banana-pineapple flavor.
• Easier than a layered cake.
• Perfect for potlucks and parties.
• Cream cheese frosting makes it extra delicious.
• Pecans add great crunch and texture.
• Simple to slice, serve, and share.

Ingredients

For the Cake

• 3 cups all-purpose flour
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• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 4 large ripe bananas, mashed
• 1 can crushed pineapple with juice, 8 oz
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 1 package cream cheese, 8 oz, softened
• 1/3 cup butter, room temperature
• 4 to 4 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
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• Extra chopped pecans for topping

How to Make It

1. Preheat your oven to 350°F. Grease a 15×10-inch jelly roll pan or sheet cake pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Slowly add the dry ingredients to the wet ingredients. Stir just until combined. Do not overmix.
5. Fold in 1 cup of chopped pecans.
6. Spread the batter evenly into the prepared pan.
7. Bake for 38 to 42 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before frosting.
9. For the frosting, beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.
10. Spread the frosting over the cooled cake and sprinkle with extra chopped pecans.

Helpful Tips

• Use very ripe bananas for the best sweetness and moisture.
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• Do not drain the crushed pineapple.
• Let the cake cool fully before adding frosting.
• Toast the pecans for a deeper flavor.
• Chill the cake before slicing for cleaner pieces.

Storage

Store Hummingbird Sheet Cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 10 to 15 minutes before serving. You can also freeze unfrosted cake for up to 2 months.

FAQ

Can I make this cake ahead?

Yes. This cake is great made a day ahead and stored chilled.

Can I use walnuts instead of pecans?

Yes. Walnuts work well if you prefer them.

Do I have to use cream cheese frosting?

No, but it is the classic choice. Buttercream or caramel frosting also works.

Conclusion

This Hummingbird Sheet Cake is moist, sweet, and easy to make for any occasion. With bananas, pineapple, pecans, and creamy frosting, it delivers classic flavor in a simple sheet cake form. Serve it chilled and watch everyone come back for another slice.

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Category: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12–15
Calories: 430 per serving