Hummingbird Sheet Cake

There’s something deeply comforting about recipes that feel like they’ve been passed down through generations, even if you’re making them for the very first time. That’s exactly how I felt the first time I baked a Hummingbird Sheet Cake. The smell of ripe bananas, sweet crushed pineapple, and warm cinnamon filled my kitchen in a way that instantly made it feel like home.

Growing up, cakes were never just desserts—they were moments. Birthdays, Sunday afternoons, unexpected guests… there was always a reason to slice into something sweet. This easy Hummingbird Sheet Cake quickly became one of those recipes I reach for when I want something special but still simple enough for everyday baking.

What I love most is how this cake brings people together. It’s soft, incredibly moist, and topped with the dreamiest cream cheese frosting. Whether you’re making it for dinner gatherings, holidays, or just because you have a few overripe bananas sitting on your counter, this cake always delivers.

And the best part? It’s baked in a sheet pan—no layers, no fuss, just pure comfort in every bite.

Why You’ll Love It

• Incredibly moist texture The combination of bananas and crushed pineapple creates a soft, tender crumb that stays fresh for days.
• Perfect for beginners This is an easy Hummingbird Sheet Cake—no complicated steps, just mix, bake, and frost.
• One-pan convenience No stacking or leveling layers. Everything bakes in one pan, making cleanup a breeze.
• Crowd-pleasing flavor Sweet, nutty, lightly spiced—this cake is perfect for holidays, potlucks, or family dinners.
• Classic Southern comfort dessert A nostalgic recipe that feels both timeless and indulgent.
• Make-ahead friendly It actually tastes even better the next day as the flavors deepen and meld.

Ingredient Notes & Details

• All-purpose flour Provides structure. You can substitute with a gluten-free blend if needed.
• Granulated sugar Adds sweetness and helps retain moisture. Brown sugar can be used for a deeper flavor.
• Ripe bananas The riper, the better. They should be soft with brown spots—this boosts sweetness and moisture.
• Crushed pineapple (with juice) Do not drain. The juice is essential for the cake’s signature moist texture.
• Vegetable oil Keeps the cake soft and tender. You can swap with melted coconut oil for a subtle twist.
• Eggs Bind everything together and add richness.
• Vanilla extract Enhances the overall flavor.
• Ground cinnamon Adds warmth and depth—key to that classic hummingbird taste.
• Chopped pecans Provide crunch and a nutty contrast. Walnuts work as a substitute.
• Cream cheese (for frosting) Use full-fat for the creamiest texture.
• Butter Softened, for a smooth and rich frosting.
• Powdered sugar Sweetens and thickens the frosting.

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly flour it to prevent sticking.

Step 2: Mix the dry ingredients In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and a pinch of salt.

Step 3: Add wet ingredients Stir in mashed bananas, crushed pineapple (with juice), eggs, oil, and vanilla extract. Mix until just combined—do not overmix.

Step 4: Fold in pecans Gently fold in chopped pecans for added texture.

Step 5: Bake the cake Pour the batter into your prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool completely Let the cake cool in the pan for at least 1 hour before frosting. This prevents the frosting from melting.

Step 7: Prepare the frosting Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.

Step 8: Frost and serve Spread the frosting evenly over the cooled cake. Sprinkle extra pecans on top if desired.

FAQ for Common Questions

What is a Hummingbird Sheet Cake made of? It’s a moist cake made with bananas, pineapple, pecans, and warm spices, topped with cream cheese frosting.

Can I make this easy Hummingbird Sheet Cake ahead of time? Yes! It tastes even better the next day as the flavors develop.

Do I have to use pecans? No, you can substitute walnuts or omit nuts entirely.

Why is my hummingbird cake so moist? The combination of oil, bananas, and pineapple creates an ultra-soft texture.

Can I turn this into cupcakes? Absolutely. Bake at the same temperature for about 20–25 minutes.

How do I know when it’s done baking? Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

Storage Tips

• Refrigeration Store covered in the fridge for up to 5 days due to the cream cheese frosting.
• Freezing Freeze unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil.
• Reheating Let slices come to room temperature before serving for best texture.

Variations

• Tropical Hummingbird Cake Add shredded coconut for extra tropical flavor.
• Chocolate Twist Mix in chocolate chips for a richer version.
• Nut-Free Version Skip the pecans for allergy-friendly baking.
• Layer Cake Version Divide batter into round pans for a more classic presentation.
• Lightened Version Use less sugar and a lighter cream cheese frosting.
• Spiced Hummingbird Cake Add nutmeg and cloves for a deeper spice profile.

What to Serve with Hummingbird Sheet Cake

• Hot beverages Coffee, chai tea, or cappuccino balance the sweetness beautifully.
• Fresh fruits Serve with berries or citrus slices for contrast.
• Light meals Perfect after a simple dinner like grilled chicken or a light salad.
• Holiday spreads Pairs wonderfully with other desserts during festive gatherings.
• Ice cream A scoop of vanilla ice cream makes it even more indulgent.
• Brunch tables A sweet addition alongside savory dishes like eggs and quiche.

This Hummingbird Sheet Cake is a moist, tropical dream bursting with ripe bananas, crushed pineapple, and warm cinnamon, all baked into a soft, fluffy cake and topped with a rich cream cheese frosting. It’s sweet, comforting, and perfect for sharing—every bite feels like a little slice of sunshine.

Print

Pin

Rate

Prep Time:

20 minutes

Cook Time:

35 minutes

Total Time:

1 hour 55 minutes

Servings:

16

Ingredients

Cake Batter

• 3 cups 375 g all-purpose flour
• 2 cups 400 g granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 3 large eggs room temperature
• 1 cup 240 ml vegetable oil
• 2 tsp vanilla extract
• 1 cup 240 ml crushed pineapple, with juice
• 2 cups about 3–4 ripe bananas, mashed
• 1 cup 100 g chopped pecans (optional but traditional)

Cream Cheese Frosting

• 8 oz 225 g cream cheese, softened
• ½ cup 115 g unsalted butter, softened
• 3 –3½ cups 360–420 g powdered sugar
• 1 tsp vanilla extract
• 1 –2 tbsp milk or cream for texture

Instructions

Prep the Pan & Oven

Preheat oven to 350°F (175°C).

Grease and lightly flour a 9×13 inch (23×33 cm) pan.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

Combine Wet Ingredients

In another bowl, whisk eggs, oil, and vanilla until smooth.

Build the Batter

Add wet mixture to dry ingredients and stir just until combined.

Fold in mashed bananas, crushed pineapple (with juice), and pecans.

Do not overmix—the batter will be thick and slightly textured.

Bake

Pour batter into prepared pan and spread evenly.

Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

Cool Completely

Let the cake cool in the pan for at least 45 minutes before frosting.

Make the Frosting

Beat cream cheese and butter until smooth and fluffy.

Gradually add powdered sugar, then mix in vanilla.

Add a little milk or cream if needed for a spreadable consistency.

Frost & Finish

Spread frosting evenly over the cooled cake.

Optional: sprinkle extra pecans on top.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

Pin

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email (Required)

_NOTE: By saving this recipe, you agree to join our weekly recipes newsletter._

Other delicious recipes

Italian Drunken Noodles

Cottage Cheese Chips

Shrimp Scampi Pasta Bake

Lasagna Soup

Ground Beef Stroganoff

Slow Cooker Cowboy Casserole

Previous Post:

Southern Knockout Dip

Next Post:

Carolina Chicken Salad

Reader Interactions

Leave a Reply

Cancel reply

Your email address will not be published.

Required fields are marked *

Recipe Rating

Recipe Rating

Comment *

Name *

Email *

Website

Save my name, email, and website in this browser for the next time I comment.