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Avatar photoJohnson Maya

Hummingbird Sheet Cake Recipe

This iconic Southern hummingbird sheet cake recipe bursts with ripe bananas, juicy pineapple, and crunchy pecans in a moist oil-based batter, crowned with creamy cream cheese frosting. Easier than layered versions, it serves a crowd with tropical flair and comforting spices—perfect for potlucks and parties.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 24 servings
Calories: 467
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE:
  • 3 cups (360g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/4 cups (300ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 8 oz (227g) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (3 medium)
  • 1 cup (120g) chopped pecans
  • FOR CREAM CHEESE FROSTING:
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans for topping

Equipment

  • 15x10-inch sheet pan
  • Electric mixer
  • Mixing bowls
  • Wire rack

Method
 

  1. hummingbird sheet cake recipe recipeCard1
  2. Step 1: Preheat oven to 350°F (175°C). Grease and line a 15x10-inch sheet pan with parchment. Whisk dry ingredients (flour, sugar, baking soda, cinnamon, salt) in a large bowl. In another, beat eggs, oil, vanilla, pineapple, bananas until smooth; fold in pecans. Combine wet and dry gently, pour into pan, and bake 30-35 minutes until toothpick clean. Cool fully.
  3. Step 2: For frosting, beat cream cheese and butter fluffy (2-3 min). Add powdered sugar and vanilla gradually until spreadable. Frost cooled cake, top with pecans, and chill 15 min to set.
  4. Step 3: Slice into 24 pieces. Store as noted below.

Nutrition

Calories: 467 | Carbohydrates: 65 | Protein: 5 | Fat: 22 | Fiber: 2 | Sugar: 48

Notes

STORAGE: Refrigerate frosted in airtight container up to 5 days. Freeze unfrosted slices up to 3 months.
MAKE AHEAD: Bake cake 2 days ahead; frost day-of.
SUBSTITUTIONS: Applesauce for half oil; Greek yogurt for cream cheese.
PRO TIPS: Use very ripe bananas; don't drain pineapple; cool completely before frosting.
SERVING SUGGESTIONS: Room temp squares with coffee or ice cream; garnish extra pecans.
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