The Hummingbird Sheet Cake is a Southern classic dessert that brings tropical sweetness straight to your table. Made with ripe bananas, crushed pineapple, and warm spices, this moist cake is topped with a rich cream cheese frosting that makes every bite irresistible. Perfect for birthdays, potlucks, or holiday gatherings, this easy sheet cake recipe is comfort food at its finest.
Who Is This Recipe For?
This recipe is for anyone who loves old-fashioned homemade desserts with a tropical twist. Whether you’re a beginner baker or a seasoned home cook, this cake delivers bakery-style results without complicated steps. It’s ideal for family dinners, church gatherings, or when you need a reliable crowd-pleasing cake recipe.
Why You’ll Love It
- Moist & flavorful: Bananas and pineapple keep the cake soft and rich.
- Feeds a crowd: The sheet cake style is perfect for sharing.
- Simple but impressive: Classic cream cheese frosting makes it special.
- A budget-friendly dessert that feels gourmet.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- 1 (8 oz) can crushed pineapple, undrained
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped pecans (for topping, optional)
Step-by-Step Instructions
- Preheat & prepare
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).
- Mix the dry ingredients
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Combine wet ingredients
- Add eggs and oil, mixing gently. Stir in mashed bananas, pineapple with juice, vanilla, and pecans.
- Bake the cake
- Pour batter into prepared pan. Bake for 40–45 minutes, or until a toothpick comes out clean. Let cool completely.
- Make the frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost & finish
- Spread frosting over cooled cake. Sprinkle with pecans for a classic finish. Slice and enjoy!
Kitchen Equipment Needed
- Large mixing bowls
- Whisk & spatula
- 9×13-inch baking pan
- Electric mixer for frosting
Storage Tips
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze (without frosting) for up to 2 months. Frost after thawing for best texture.
FAQ
Q: Can I make this into cupcakes?
Yes—just adjust baking time to 18–22 minutes.
Q: Is the cake very sweet?
It’s perfectly balanced—the cream cheese frosting adds just the right richness.
Q: Can I skip the nuts?
Absolutely—the cake will still be moist and flavorful.
Conclusion
This Hummingbird Sheet Cake recipe is moist, sweet, and wonderfully spiced—a true Southern dessert classic. With bananas, pineapple, and cream cheese frosting, it’s the kind of cake that brings smiles to every table.
Enjoy !!
