Hummingbird Sheet Cake Recipe

 

🍌🥕 Hummingbird Sheet Cake Recipe: A Southern Classic Made Simple

If you’ve never tried a Hummingbird Cake, you’re in for a real treat. This Southern classic is bursting with tropical flavor—ripe bananas, crushed pineapple, warm spices, and chopped pecans—topped with a thick layer of tangy cream cheese frosting. Traditionally made as a layered cake, our Hummingbird Sheet Cake version keeps things simple, making it perfect for feeding a crowd with minimal fuss.

Moist, flavorful, and just sweet enough, this easy sheet cake is ideal for holidays, potlucks, birthdays, or just a sweet slice with your afternoon coffee.

---

🌟 Why You’ll Love This Cake

• One-Bowl Wonder: No need to cream butter or pull out multiple bowls.

• Packed with Flavor: A delightful mix of banana, pineapple, cinnamon, and pecans.

• Cream Cheese Frosting: Sweet, tangy, and perfectly paired with the tropical cake base.

• Crowd-Friendly: Sheet cake style makes it easy to bake, serve, and store.

---

📝 Ingredients

For the Cake:

• 3 ripe bananas, mashed

• 1 (8 oz) can crushed pineapple, undrained

• 3 large eggs

• 1 cup vegetable oil

• 2 tsp vanilla extract

• 2 cups granulated sugar

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp salt

• 1 cup chopped pecans (optional but highly recommended)

For the Cream Cheese Frosting:

• 1 (8 oz) block cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

• Optional garnish: more chopped pecans or a sprinkle of cinnamon

---

👩‍🍳 Instructions

1. Preheat Oven & Prep Pan:

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.

2. Mix Wet Ingredients:

In a large mixing bowl, stir together mashed bananas, pineapple (with juice), eggs, oil, vanilla, and sugar until well combined.

3. Add Dry Ingredients:

Add flour, baking soda, cinnamon, and salt to the wet mixture. Stir until just combined—don’t overmix. Fold in chopped pecans if using.

4. Bake the Cake:

Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

5. Make the Frosting:

In a large bowl, beat the softened cream cheese and butter together until creamy. Add vanilla and salt. Gradually beat in powdered sugar until desired sweetness and consistency is reached.

6. Frost & Garnish:

Spread the frosting evenly over the cooled cake. Garnish with chopped pecans or a light dusting of cinnamon, if desired.

---

💡 Tips & Variations

• Make it Nut-Free: Skip the pecans if you have allergies—it's still delicious!

• Mini Version: Bake in two 8x8 pans for smaller portions (adjust baking time).

• Add Coconut: Mix in ½ cup shredded coconut for extra tropical flavor.

• Make Ahead: The cake tastes even better the next day, so feel free to bake it in advance.

---

❄️ Storage

• Refrigerator: Store frosted cake in the fridge, covered, for up to 5 days.

• Freezer: Unfrosted cake can be frozen for up to 2 months. Thaw, frost, and serve when ready.

---

🍰 A Sweet Slice of the South

There’s a reason Hummingbird Cake has stood the test of time—it’s soft, sweet, fruity, and totally satisfying. And this sheet cake version makes it easier than ever to bring this Southern staple to your table. Whether you're celebrating a special occasion or just want a homemade dessert with real charm, this recipe will win hearts with every bite.