Hummingbird Sheet Cake

This Hummingbird Sheet Cake is a beloved Southern classic that's bursting with bananas, pineapple, toasted pecans, coconut, and warm spices in every bite. Moist, flavorful, and easy to make, it's the perfect dessert for holidays, family gatherings, potlucks, or anytime you want a crowd-pleasing homemade treat.

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Hummingbird Sheet Cake

Why You'll Love This Hummingbird Sheet Cake Recipe

• Incredibly moist cake thanks to ripe bananas and crushed pineapple

• Packed with warm cinnamon, nutmeg, coconut, and toasted pecans for amazing flavor

• Easy one-pan dessert that's perfect for feeding a crowd

• Great make-ahead cake because it tastes even better the next day

• Perfect for birthdays, Easter, Mother's Day, potlucks, and holiday gatherings

• Uses everyday pantry ingredients with no complicated techniques

• Rich Southern comfort dessert that's always a conversation starter

• Stays soft and fresh for several days when stored properly

• Beautiful enough for special occasions but easy enough for everyday baking

• Delicious on its own or topped with classic cream cheese frosting

Baking Tips & Tricks

• Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.

• Drain the crushed pineapple well to prevent excess moisture in the batter.

• Toast the pecans before adding them to bring out their rich, nutty flavor.

• Mix the batter just until combined to keep the cake light and tender.

• Allow the cake to cool completely before frosting to prevent the frosting from melting.

Hummingbird Sheet Cake Recipe

Prep: 15 mins. | Cook:  45 mins. | Serves: 12

Ingredients:

Cake

• Cooking spray

• 3 c. all-purpose flour, plus a little more for pan

• 1 ½ tsp. cinnamon

• 1 tsp. baking soda

• 1 tsp. kosher salt

• ½ tsp. nutmeg

• 2 c. sugar

• 1 ½ c. canola oil

• 1 c. sweetened coconut

• 2 tsp. vanilla extract

• 3 eggs

• 3 very ripe bananas, mashed (1.5 to 2 cups)

• 18 oz. can crushed pineapple (and drained)

• 1 c. pecans, toasted and chopped

 Frosting

• 8 T. (1 stick) butter, softened

• ¼ tsp. salt

• 8 oz. cream cheese, softened

• 3 ½ c. confectioners’ sugar

• 1 tsp. vanilla extract

• 1-2 T heavy cream

• ¼ c. finely chopped pecans, for garnish

  
  

Let's Get Started!

Cake Instructions:

1. Preheat oven to 350 degrees.  Spray a 9x13 inch metal pan with nonstick cooking spray and dust lightly with flour.

2. In a large bowl, whisk flour, cinnamon, baking soda, salt and nutmeg.

3. In a separate bowl, beat together the sugar, oil, coconut, vanilla, eggs, banana, and pineapple.

4. Pour the wet ingredients into the dry ingredients and whisk until combined.  Fold in the pecans, then pour the batter into the prepared pan.

5. Bake for 30-45 minutes or until a toothpick in the center comes out clean.

6. Allow cake to cool for 30 minutes, then transfer to a wire rack to cool completely.

   Frosting Instructions:

7. In a bowl of a stand mixer with the paddle attachment (or a hand mixer), beat the butter and salt on a high speed for 1 minute.

8. Add in cream cheese and beat until combined and fluffy (about 1 minute).

9. On a medium speed, add in the confectioners’ sugar in small batches until well combined.

10. Beat in the vanilla until combined. *Add in heavy cream as needed if the icing is too stiff.

11. Spread icing over the cake and sprinkle with chopped pecans and serve.