Description
A Southern classic in sheet cake form—this moist Hummingbird Sheet Cake is filled with banana, pineapple, and pecans, then topped with fluffy cream cheese frosting. Easy to make, perfect for gatherings, and full of nostalgic flavor.
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon salt
3 large eggs
1 cup vegetable oil
1.5 teaspoons vanilla extract
8 oz can crushed pineapple (with juice)
2 cups mashed ripe bananas
1 cup chopped pecans
8 oz cream cheese, softened
0.5 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Add eggs, oil, and vanilla to the dry ingredients. Stir just until moistened.
4. Fold in the crushed pineapple with juice, mashed bananas, and chopped pecans.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan before frosting.
7. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
8. Spread frosting over cooled cake and sprinkle with extra pecans if desired.
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix the batter; just fold until combined.
Toast the pecans for added crunch and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: banana cake, sheet cake, hummingbird, pineapple cake