Hummingbird Sheet Cake

14 2 minutes read

This Hummingbird Sheet Cake is a classic Southern dessert known for its incredible moistness and tropical flavors. Loaded with mashed banana, crushed pineapple, and chopped pecans, it’s a wonderfully rich and dense cake. Topped with a tangy, sweet cream cheese frosting, this sheet cake is perfect for feeding a crowd and is a guaranteed crowd-pleaser.

Hummingbird Sheet Cake

Ingredients:

For the Cake:

Ingredient	Quantity
All-purpose flour	3 cups
Sugar	2 cups
Baking powder	2 teaspoons
Baking soda	½ teaspoon
Salt	1 teaspoon
Ground cinnamon	1 ½ teaspoons
Ripe bananas, mashed	4 large
Crushed pineapple with juice	1 (8 oz) can
Vegetable oil	1 cup
Large eggs	3
Vanilla extract	2 teaspoons
Chopped pecans	1 cup

For the Cream Cheese Frosting:

Ingredient	Quantity
Cream cheese, softened	1 (8 oz) package
Butter, room temperature	⅓ cup
Powdered sugar	4 to 4 ½ cups
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Additional chopped pecans	For topping

How To Make Hummingbird Sheet Cake:

Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. In a separate bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Stir until fully incorporated. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Fold in the chopped pecans.
Step 3: Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 4: Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, starting with 4 cups and adding more if needed to reach your desired consistency. Beat until the frosting is smooth and fluffy. Mix in the vanilla extract and salt, beating until fully incorporated.
Step 5: Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake. Sprinkle additional chopped pecans over the top for garnish.
Step 6: Serve: Slice the cake into squares and serve. This cake is best enjoyed at room temperature but can be stored in the refrigerator.