Name: Hummingbird Sheet Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 3 ripe bananas, mashed; 1 can (8 oz) crushed pineapple with juice; 2 large eggs; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 2–3 tablespoons milk or cream

This Hummingbird Sheet Cake has been a cherished favorite in my kitchen for years. If you’re a fan of banana bread, carrot cake, or anything with a tropical twist, you’re going to love this moist, fruit-filled dessert. It’s packed with ripe bananas, crushed pineapple, and chopped pecans, all topped off with a rich cream cheese frosting that adds the perfect tangy balance. I’ve always found it to be a real crowd-pleaser, especially for gatherings or potlucks where one slice is never enough.

What I adore most about this cake is how effortlessly it comes together in one big sheet pan, making it easy to serve and share. It’s a Southern classic with a laid-back, comforting vibe, yet it feels special enough for any celebration. With just the right amount of spice and crunch, this cake is indulgent without being over-the-top. Whether it’s a cozy weekend treat or the star of a dessert table, Hummingbird Sheet Cake never disappoints.

Why You’ll Love This Hummingbird Sheet Cake

Super moist and tender crumb thanks to banana and pineapple
Easy to bake in one pan with no complicated layers
Topped with a thick, tangy cream cheese frosting
Full of textures from chopped pecans and fruity bits
A classic Southern favorite that never goes out of style

What Kind of Pineapple Should I Use?

I always use crushed pineapple packed in juice for this recipe. It keeps the cake incredibly moist and sweet without overpowering the banana. Make sure you don’t drain the juice—you want all that goodness mixed right in. If you only have pineapple chunks on hand, just blitz them in the food processor a few times to get the right texture.

Options for Substitutions

Don’t have pecans? Walnuts are a great swap and give a similar crunch. If you’re allergic to nuts, you can leave them out entirely—the cake will still be deliciously moist. You can also reduce the sugar slightly if you prefer a less sweet dessert, or use a dairy-free cream cheese to make the frosting vegan-friendly. Want a spice boost? Add a pinch of nutmeg or ginger along with the cinnamon.

Ingredients for this Hummingbird Sheet Cake

All-Purpose Flour – Provides the structural base of the cake, giving it body and support to hold all the moist ingredients.

Granulated Sugar – Adds sweetness and helps with browning. The sugar also keeps the cake soft.

Brown Sugar – Adds a touch of molasses flavor and enhances moisture.

Ripe Bananas – The riper, the better! They add natural sweetness and give the cake a soft texture.

Crushed Pineapple (with juice) – Brings tropical flavor and essential moisture to the batter.

Eggs – Help bind the ingredients together and provide lift.

Vegetable Oil – Keeps the cake extra moist and tender, better than butter for this kind of sheet cake.

Vanilla Extract – Enhances the flavor profile and adds warmth.

Baking Soda – Acts as a leavening agent to help the cake rise.

Cinnamon – Adds a gentle spice that pairs perfectly with the banana and pineapple.

Salt – Balances the sweetness and deepens all the flavors.

Chopped Pecans – Add crunch and a nutty richness in both the cake and on top.

Cream Cheese – The base for the frosting, it gives that irresistible tang.

Butter – Blended into the frosting for smoothness and richness.

Powdered Sugar – Sweetens and thickens the frosting.

Milk or Cream – Helps loosen the frosting to a spreadable consistency.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch sheet pan or line it with parchment paper. This ensures your cake doesn’t stick and allows for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. This ensures everything is evenly distributed and lump-free.

Step 3: Combine the Wet Ingredients

In another bowl, mash the ripe bananas. Add the eggs, oil, vanilla extract, and the entire can of crushed pineapple (juice included). Mix well until everything is fully incorporated.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix, as that can toughen the cake.

Step 5: Add the Pecans

Fold in the chopped pecans. This adds that signature nutty crunch throughout the cake. Save a few for garnishing the top if you’d like.

Step 6: Bake the Cake

Pour the batter into the prepared pan and spread it out evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 7: Make the Frosting

While the cake cools, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then a splash of milk or cream to reach the perfect frosting consistency.

Step 8: Frost and Finish

Spread the cream cheese frosting over the completely cooled cake. Sprinkle extra chopped pecans on top for texture and presentation. Slice and serve!

How Long to Prepare the Hummingbird Sheet Cake

Prep Time: Most of your time will go into mashing bananas, measuring ingredients, and mixing everything together. Expect to spend about 20–25 minutes preparing the batter and frosting. If you’re chopping fresh pecans or softening the cream cheese and butter ahead of time, it’ll make this step even smoother.

Baking Time: The cake bakes in about 40–45 minutes at 350°F (175°C). Add another 30–45 minutes for cooling before frosting. Altogether, the entire process from start to serve takes around 1 hour and 30 minutes, but most of that is hands-off.

Tips for Perfect Hummingbird Sheet Cake

Use very ripe bananas – the darker, the sweeter.
Don’t drain the pineapple; the juice makes the cake extra moist.
Mix batter just until combined to avoid a dense texture.
Toast the pecans before folding them into the batter for a deeper flavor.
Let the cake cool completely before frosting so the cream cheese doesn’t melt.

Watch Out for These Mistakes While Cooking

Overmixing the batter: Leads to a tough, rubbery cake.
Underbaking: A wet center means it needs more time; always test with a toothpick.
Using cold ingredients in frosting: Cream cheese and butter must be at room temp to get that smooth, creamy consistency.
Skipping the pineapple juice: This removes moisture and flavor.
Frosting a warm cake: It melts the frosting and ruins the presentation.

What to Serve With Hummingbird Sheet Cake?

1. Iced Coffee or Cold Brew

The rich flavor of coffee pairs beautifully with the sweet and spiced notes of the cake.

2. Fresh Berries

Serve a small bowl of raspberries or strawberries on the side for a fresh contrast.

3. Whipped Cream

If you’re going extra indulgent, a dollop of whipped cream adds even more decadence.

4. Vanilla Ice Cream

A scoop of ice cream makes this a restaurant-worthy dessert.

5. Hot Spiced Tea

Cinnamon or chai tea enhances the warming spice in the cake.

Storage Instructions

Room Temperature: If you’re serving the cake within a few hours, it’s fine to keep it covered on the counter. Make sure it’s in a cool place and away from direct sunlight.

Refrigerator: Store frosted cake in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs to stay chilled.

Freezer: You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge and frost fresh.

Estimated Nutrition

Per slice (based on 16 servings):

Calories: ~410
Carbohydrates: ~52g
Protein: ~4g
Fat: ~21g
Saturated Fat: ~6g
Sugar: ~34g
Fiber: ~2g
Sodium: ~210mg

Frequently Asked Questions

How ripe should my bananas be?

Extremely ripe—the darker and spottier, the better. This adds the most sweetness and moisture to the cake.

Can I make this cake ahead of time?

Absolutely. The cake can be baked and stored (unfrosted) a day or two ahead. Frost just before serving for best texture.

What’s the best way to soften cream cheese quickly?

Leave it out at room temperature for 30 minutes, or microwave in short bursts at low power (10–15 seconds at a time).

Can I make this without nuts?

Yes! The cake still turns out moist and flavorful without pecans. You can also substitute with sunflower seeds for a nut-free crunch.

Can I turn this into cupcakes?

You can! Just divide the batter into cupcake liners and reduce baking time to around 20–25 minutes. Keep an eye on them to avoid overbaking.

Conclusion

Hummingbird Sheet Cake brings together the comforting flavors of the South in one easy-to-make, crowd-pleasing dessert. With the perfect balance of fruit, spice, and richness, it’s a treat that feels both homey and special. Whether you’re serving it at a birthday, brunch, or potluck, this cake will steal the show every time. The moist crumb, the tangy frosting, and the crunch of pecans make it unforgettable. If you haven’t tried it yet, you’re in for a sweet surprise!