Capture all the beloved, tropical flavors of the classic Southern layer cake in a simple, shareable sheet cake. This Hummingbird Sheet Cake is incredibly moist and tender, packed with ripe bananas, sweet pineapple, and toasted pecans, all finished with a rich, tangy cream cheese frosting. It’s the perfect dessert for potlucks, parties, and any celebration where you need a guaranteed show-stopper.
Ingredients
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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1 tsp salt
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1 ½ tsp ground cinnamon
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4 large ripe bananas, mashed (about 1 ½ cups)
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1 (8 oz) can crushed pineapple, undrained
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1 cup vegetable oil
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3 large eggs
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2 tsp vanilla extract
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1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
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1 (8 oz) block cream cheese, softened
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½ cup unsalted butter, softened
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4 – 4 ½ cups powdered sugar
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1 tsp vanilla extract
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¼ tsp salt
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Additional chopped pecans, for garnish
Instructions:
1. Prep and Preheat:
Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan or line it with parchment paper for easy lifting.
2. Make the Cake Batter:
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In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, combine the wet ingredients: mashed bananas, pineapple with its juice, vegetable oil, eggs, and vanilla. Mix until smooth.
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Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix. Gently fold in the toasted pecans.
3. Bake the Cake:
Pour the batter into your prepared pan and spread it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack and allow the cake to cool completely before frosting.
4. Prepare the Frosting:
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together until perfectly smooth and creamy. Gradually add 4 cups of powdered sugar, beating on low speed until incorporated, then increase to high speed until the frosting is light and fluffy. Mix in the vanilla and salt. If the frosting is too thin, add the remaining ½ cup of powdered sugar.
5. Frost and Serve:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with additional chopped pecans for garnish. Slice into squares and serve.
🍽 Recipe Tips & Notes
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The Ripest Bananas are Best: For maximum sweetness and moisture, use bananas that are heavily speckled or even black.
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Don’t Overmix: Stir the batter until the ingredients are just combined. A few lumps are okay! Overmixing can lead to a tough cake.
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Toast Your Nuts: Toasting the pecans before adding them to the batter unlocks a deeper, richer flavor. Simply spread them on a baking sheet and toast at 350°F for 5-7 minutes.
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Room Temp is Key: For a lump-free, silky frosting, ensure your cream cheese and butter are truly softened at room temperature.
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Storage: Store any leftovers covered in the refrigerator for up to 5 days. For the best texture and flavor, let the cake sit at room temperature for 20-30 minutes before serving.
