When I was just five years old, perched on a stool in my Grandma Rose’s sun-drenched kitchen, I rolled out my first batch of biscuit dough. It was lumpy, uneven, and utterly perfect in my eyes. That moment sparked a lifelong love affair with baking, a passion that continues to thrive in my own home bakery, Sweet Magnolia, right here in Asheville.
There’s something truly magical about turning simple ingredients into a comforting masterpiece. One of my all-time favorite recipes that truly embodies that comfort and warmth is this incredible Hummingbird Sheet Cake. It’s a classic for a reason, brimming with the tropical sweetness of banana and pineapple, a hint of cinnamon, and a rich, tangy cream cheese frosting.
This isn’t just any cake; it’s a taste of nostalgia, a sweet hug in every bite, and a perfect centerpiece for any gathering. Prepare yourself for a dessert that will have everyone asking for the recipe for this magnificent Hummingbird Sheet Cake.
Why You’ll Love This Recipe
This Hummingbird Sheet Cake isn’t just a dessert; it’s an experience. You’ll absolutely adore how straightforward this recipe is, transforming a traditionally layered cake into an easy-to-manage sheet cake format. No fussing with multiple cake pans or intricate stacking!
Plus, the flavors are truly outstanding. The natural sweetness of ripe bananas and juicy crushed pineapple creates a moist, tender crumb that practically melts in your mouth. Then, a touch of warm cinnamon adds an unexpected depth, complementing the fruit beautifully.
Furthermore, this Hummingbird Sheet Cake serves a crowd with minimal effort, making it ideal for potlucks, family gatherings, or simply treating your loved ones. The creamy, dreamy cream cheese frosting provides the perfect tangy counterpoint, balancing the cake’s sweetness. Every single bite delivers a delightful harmony of textures and tastes.
Honestly, it’s a showstopper that requires surprisingly little stress. Get ready to bake and enjoy the easiest, most delicious Hummingbird Sheet Cake you’ve ever made.
Ingredients You’ll Need
Making this luscious Hummingbird Sheet Cake requires a few common pantry staples and fresh ingredients. Gather everything before you start for a smooth baking process.
For the Hummingbird Sheet Cake:
* 2 ½ cups all-purpose flour
* 1 ½ teaspoons baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon salt
* 1 ¾ cups granulated sugar
* ¾ cup vegetable oil
* 2 large eggs, at room temperature
* 1 teaspoon vanilla extract
* 2 cups ripe mashed bananas (about 4-5 medium bananas)
* 1 (8-ounce) can crushed pineapple, undrained
* 1 cup chopped pecans or walnuts (optional, but highly recommended for texture)
For the Cream Cheese Frosting:
* 16 ounces (2 blocks) cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar, sifted
* 1 teaspoon vanilla extract
* Pinch of salt
* Extra chopped pecans or walnuts, for garnish (optional)
Substitutions & Variations
This Hummingbird Sheet Cake recipe is incredibly forgiving and adaptable, allowing you to personalize it to your taste or dietary needs. You can easily make a few simple swaps without sacrificing flavor or texture.
First, if you have a nut allergy or simply prefer not to use nuts, feel free to omit the chopped pecans or walnuts entirely. The Hummingbird Sheet Cake remains incredibly delicious and moist without them. You could also substitute shredded coconut for the nuts for a different tropical twist, adding it to the batter alongside the pineapple.
For the spices, while cinnamon is traditional, a pinch of nutmeg or allspice could enhance the warm, inviting flavor profile. Experiment a little to find your perfect blend for this delightful sheet cake.
If you’re looking to lighten things up, you could try using a low-fat cream cheese for the frosting. However, remember that the texture might be slightly less rich. For a dairy-free option, explore plant-based cream cheeses and butter alternatives. Many brands now offer excellent substitutes that work wonderfully in baking.
To make a gluten-free Hummingbird Sheet Cake, simply swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. Make sure your chosen blend contains xanthan gum for the best results.
Finally, consider adding a touch of orange zest to your cream cheese frosting. This simple addition brightens the entire flavor profile of your Hummingbird Sheet Cake, providing a lovely citrusy zing that complements the fruit notes beautifully. Don’t hesitate to make this Hummingbird Sheet Cake truly your own!
If you’re looking to customize your dessert, consider exploring our recipe for Lemon Meltaway Cookies. These cookies are perfect for adding a refreshing citrus twist to your dessert spread.
Step-by-Step Instructions
Creating this delicious Hummingbird Sheet Cake is a straightforward process. Follow these steps carefully, and you’ll have a fantastic dessert ready to impress.
Prepare the Cake Batter:
1. Preheat and Prepare: First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan.
You can also line it with parchment paper for easy removal. This preparation ensures your Hummingbird Sheet Cake won’t stick.
2.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
3.
Mix Wet Ingredients: In a separate, even larger bowl, combine the granulated sugar and vegetable oil. Whisk them together until they are well blended.
4.
Add Eggs and Vanilla: Next, beat in the two large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
5.
Incorporate Fruit: Now, gently fold in the mashed bananas and the undrained crushed pineapple. Mix until everything is just combined. Avoid overmixing; a few lumps are fine.
6. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or by hand until just combined. Again, do not overmix.
Overmixing can lead to a tough Hummingbird Sheet Cake.
7. Fold in Nuts (Optional): If using, gently fold in the chopped pecans or walnuts until evenly distributed.
8. Bake the Cake: Pour the batter into your prepared 9×13-inch baking pan. Spread it evenly.
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the Hummingbird Sheet Cake comes out clean.
9. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes.
Then, carefully invert the cake onto the wire rack to cool completely before frosting. This is a crucial step for a perfect Hummingbird Sheet Cake.
Prepare the Cream Cheese Frosting:
1. Beat Cream Cheese and Butter: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Once all the sugar is in, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth.
3. Stir in Vanilla and Salt: Finally, beat in the vanilla extract and a pinch of salt. Mix until just combined.
Assemble the Hummingbird Sheet Cake:
1. Frost the Cake: Once your Hummingbird Sheet Cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
2.
Garnish and Serve: If desired, sprinkle extra chopped pecans or walnuts over the top for garnish. Slice and serve your magnificent Hummingbird Sheet Cake!
Pro Tips for Success
Achieving a truly stellar Hummingbird Sheet Cake involves a few simple tricks. These pro tips will elevate your baking and ensure a perfect result every time.
First, always use ripe bananas. We’re talking about bananas with plenty of brown spots on their peels – the riper they are, the sweeter and more flavorful they will be, imparting that characteristic depth to your Hummingbird Sheet Cake. Unripe bananas simply won’t give you the same moistness or taste.
Secondly, ensure all your cold ingredients, especially the eggs, cream cheese, and butter, are at room temperature. This is absolutely critical for both the cake and the frosting. Room temperature ingredients emulsify better, creating a smoother batter and a light, fluffy frosting. If your ingredients are too cold, your cake batter might curdle, and your cream cheese frosting will be lumpy.
When mixing the cake batter, remember the golden rule: do not overmix. Mix until just combined. Overmixing develops the gluten in the flour too much, resulting in a dense, tough Hummingbird Sheet Cake rather than the tender, moist crumb we desire. A few small lumps in the batter are perfectly fine.
For the frosting, sift your powdered sugar. This prevents lumps and ensures a silky-smooth cream cheese frosting for your Hummingbird Sheet Cake. There’s nothing worse than a lumpy frosting!
Also, ensure your cream cheese and butter are truly soft but not melted. If they’re too warm, your frosting can become runny.
Finally, and perhaps most importantly, do not frost the Hummingbird Sheet Cake until it has completely cooled. Seriously, completely. Even a slightly warm cake will melt your beautiful cream cheese frosting, leading to a runny, messy disaster. Patience is a virtue here, and it pays off with a perfectly frosted Hummingbird Sheet Cake.
To elevate your Hummingbird Sheet Cake experience, don’t miss our expert tips in the Spicy Chorizo Pumpkin Soup. This recipe offers insights that can help you achieve an exceptional baking result every time.
Storage & Reheating Tips
Proper storage ensures your delightful Hummingbird Sheet Cake stays fresh and delicious for as long as possible. Given the cream cheese frosting, refrigeration is key.
Storage:
Store any leftover Hummingbird Sheet Cake in an airtight container in the refrigerator. This will keep the cake moist and prevent the frosting from spoiling. It remains fresh for up to 3-4 days when stored this way. If you’ve served it at a party, ensure any remaining slices are covered and refrigerated promptly.
Reheating (or rather, serving):
While you don’t typically “reheat” a Hummingbird Sheet Cake, serving it at the right temperature greatly enhances the experience. I always recommend taking your chilled Hummingbird Sheet Cake out of the refrigerator about 30 minutes to an hour before serving.
This allows the cake and especially the cream cheese frosting to come closer to room temperature, softening the frosting to its ideal creamy consistency and bringing out the full flavors of the cake. A slightly chilled slice of Hummingbird Sheet Cake is also lovely, but letting it warm up a bit truly makes a difference.
Freezing:
You can definitely freeze Hummingbird Sheet Cake! This is fantastic for making ahead or saving leftovers for later.
* For frosted cake: Place the whole or sliced frosted Hummingbird Sheet Cake on a baking sheet and freeze uncovered for about an hour, or until the frosting is firm.
Then, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2-3 months.
* For unfrosted cake: Let the baked Hummingbird Sheet Cake cool completely.
Wrap it tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
To thaw, transfer the frozen Hummingbird Sheet Cake to the refrigerator overnight.
If it’s unfrosted, you can then frost it before serving. Enjoy your delicious Hummingbird Sheet Cake whenever you like!
What to Serve With This Recipe
A delightful Hummingbird Sheet Cake stands beautifully on its own, a complete dessert experience in every bite. However, pairing it with a few simple accompaniments can elevate the occasion and offer even more enjoyment.
For a classic pairing, a freshly brewed cup of coffee or a comforting mug of hot tea makes a wonderful companion. The slight bitterness of coffee beautifully contrasts the sweetness and richness of the Hummingbird Sheet Cake, creating a balanced flavor profile. A simple black coffee or a delicate herbal tea allows the cake’s flavors to shine.
If you’re serving this Hummingbird Sheet Cake after a meal, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream provides a lovely creamy texture and a cooling contrast. The simplicity of these additions complements the complex flavors of the cake without overwhelming them.
For a more refreshing touch, consider serving slices of your Hummingbird Sheet Cake alongside some fresh fruit. A simple bowl of mixed berries, sliced mango, or even some extra pineapple chunks would be fantastic. The bright, tangy notes of the fresh fruit cut through the richness of the cake and frosting, offering a refreshing palate cleanser.
Ultimately, the best way to enjoy your Hummingbird Sheet Cake is however you and your loved ones prefer it! It’s a versatile dessert that’s perfect for any time of day, whether as a special treat or a satisfying end to a meal.
While enjoying your Hummingbird Sheet Cake, you might want to enhance your meal with some delicious Baked Zucchini Roll Ups. These savory rolls complement the sweetness of the cake and make for a delightful pairing.
FAQs
Can I make this Hummingbird Sheet Cake ahead of time?
Absolutely! This Hummingbird Sheet Cake is a fantastic make-ahead dessert. You can bake the cake a day or two in advance and store it, unfrosted, tightly wrapped at room temperature.
Prepare the cream cheese frosting a day ahead and keep it refrigerated in an airtight container. When you’re ready to serve, let the frosting come to room temperature, give it a quick whip to re-fluff, and then frost your Hummingbird Sheet Cake.
What if I don’t have ripe bananas?
If your bananas aren’t quite ripe enough for this Hummingbird Sheet Cake, you have a couple of options. You can place them in a brown paper bag with an apple overnight to speed up the ripening process. Alternatively, you can bake unripe bananas in their skins on a baking sheet at 300°F (150°C) for 15-20 minutes until they turn black and soft.
Let them cool, then scoop out the pulp. This will give you the sweetness and texture needed for the perfect Hummingbird Sheet Cake.
Why is my cream cheese frosting too runny or too stiff?
If your cream cheese frosting for your Hummingbird Sheet Cake is too runny, it’s usually because your butter and cream cheese were too warm, or you added too much liquid (like vanilla extract). You can try adding more sifted powdered sugar, a quarter cup at a time, until it reaches the desired consistency. If it’s too stiff, it might be that your cream cheese and butter were too cold.
Add a tiny splash of milk or cream, a teaspoon at a time, and beat until smooth. Remember, room temperature ingredients are key for the best frosting consistency for this Hummingbird Sheet Cake.
Can I use canned pineapple in syrup instead of undrained crushed pineapple?
Yes, you can use canned pineapple in syrup for your Hummingbird Sheet Cake. However, if you do, drain a little bit of the syrup to avoid adding too much extra moisture and sweetness to the cake. The undrained crushed pineapple provides the perfect balance of moisture and fruit flavor without making the batter too wet, which is ideal for a moist Hummingbird Sheet Cake.
How do I know when the Hummingbird Sheet Cake is baked through?
The best way to tell if your Hummingbird Sheet Cake is done is by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter attached, your cake is ready. The edges of the cake should also be lightly golden brown and pulling slightly away from the sides of the pan. Avoid opening the oven door too frequently during baking to prevent the cake from sinking.
Hummingbird Sheet Cake is a beloved dessert that features a rich combination of bananas, pineapple, and spices, often topped with cream cheese frosting. This delightful cake is not only a crowd-pleaser but also has roots in Southern American baking traditions, often celebrated for its moist texture and tropical flavors, much like its well-known cousin, the Hummingbird Cake, which you can learn more about in this cake article.
Nutrition Information (per serving)
Please note that this nutrition information for Hummingbird Sheet Cake is an estimate based on the ingredients listed and assumes approximately 16 servings from a 9×13-inch cake. Actual values may vary depending on specific brands, exact measurements, and optional additions like nuts.
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 25-30 g |
| Saturated Fat | 10-15 g |
| Cholesterol | 50-70 mg |
| Sodium | 250-300 mg |
| Total Carbohydrates | 55-65 g |
| Dietary Fiber | 1-2 g |
| Total Sugars | 40-50 g |
| Protein | 4-6 g |
Hummingbird Sheet Cake
- Total Time: 55 mins
- Yield: 16 servings 1x
- Diet: Gluten Free (if using gluten-free flour)
Description
Hummingbird Sheet Cake is a moist and delicious cake made with ripe bananas, crushed pineapple, and a hint of cinnamon, topped with creamy cream cheese frosting. It serves as a perfect dessert for gatherings and potlucks, delivering a comforting and nostalgic flavor in every bite.
Ingredients
2 ½ cups All-Purpose Flour
1 ½ teaspoons Baking Soda
1 teaspoon Ground Cinnamo
½ teaspoon Salt
1 ¾ cups Granulated Sugar
¾ cup Vegetable Oil
2 large Eggs, at room temperature
1 teaspoon Vanilla Extract
2 cups Ripe Mashed Bananas (about 4–5 medium bananas)
1 (8-ounce) can Crushed Pineapple, undrained
1 cup Chopped Pecans or Walnuts (optional)
16 ounces Cream Cheese, softened
1 cup Unsalted Butter, softened
4 cups Powdered Sugar, sifted
1 teaspoon Vanilla Extract
Pinch of Salt
Extra Chopped Pecans or Walnuts, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pa
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt
- In a separate bowl, whisk granulated sugar and vegetable oil together until well blended
- Beat in eggs, one at a time, mixing in vanilla extract
- Fold in mashed bananas and crushed pineapple until just combined
- Gradually add the dry ingredients to the wet mixture until just combined
- Fold in nuts if using
- Pour the batter into the prepared pan and bake for 30-35 minutes
- Cool the cake for 15-20 minutes in the pan before transferring to a rack to cool completely
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla and salt
- Frost the cooled cake and add nuts for garnish if desired
Notes
For best results, use really ripe bananas.
Let all ingredients come to room temperature before you start baking.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 45 g
- Sodium: 275 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 61 mg