A Hummingbird Sheet Cake with Cream Cheese Frosting is a tropical-inspired cake made in a sheet pan instead of a traditional layer cake. The batter is made with cinnamon, mashed bananas, crushed pineapple and dotted with chopped pecans. After it’s baked, the cake is topped with a rich, luscious cream cheese frosting for a low-fuss take on the classic Southern dessert.
Southern Hummingbird Cake Made In a Sheet Pan
This scrumptious cake is made with crushed pineapple, ripe bananas, and pecans, then topped with a creamy cream cheese frosting. You can usually find a slew of recipes that make this in a layer cake form, but this sheet pan version makes things simpler without sacrificing any of the flavor.
The batter is poured into a sheet pan and topped with a smooth homemade cream cheese frosting. The tanginess of the frosting is the perfect contrast to the tropical flavors in the cake. Then, the cake is sprinkled with toasted pecans for a little extra crunch. It’s an easy, delicious way to enjoy a true Southern classic!
I might be a bit biased, but as a Greensboro, NC native where the hummingbird cake originated, I know a thing or two about this Southern treat. Not only is it incredibly moist from the pineapple and bananas, but it’s also the most requested recipe from Southern Living Magazine, which means it’s a classic for a reason.
You can also make a hummingbird cake in a bundt pan if you want to serve slices, but it’s hard to get as much frosting on it, and the frosting is always the best part!
Think of this cake to take to a potluck, picnic, cookout, or family dinner. You can easily cut this into 16 servings or make them a bit smaller and you can get 20 with no problem.
No mixer is needed for the cake, you only need a bowl, a whisk and a spatula. You will need a mixer for the frosting, but a hand held will do.
Take one bite and you’ll understand why Greensboro is pretty proud of this cake.
Crushed pineapple adds moisture to this cake just like it does in a banana split cake.
Reasons to Love This Recipe
- Easy: There are no layers in this cake. All you have to do is pour the batter, bake, and top with frosting. It’s that easy!
- Portable: This sheet cake is perfect for bringing to parties, potlucks, or places where you need to easily transport a delicious dessert.
- Moist: The mashed bananas, crushed pineapple (with the juice), and oil keep the cake moist and light.
What You Need to Make It
- Pantry staples: The batter is made with all-purpose flour, sugar, baking soda, salt, and vanilla extract.
- Cinnamon: Adds a touch of warmth.
- Toasted pecans: Mixed with the batter for a slight crunch and sprinkled on top for a slight crunch. You can use walnuts instead.
- Mashed ripe bananas: You want them to be ripe but not over ripe like with banana bread.
- Crushed pineapple (undrained): Finely crushed pineapple blends super easily into the batter. Use a can in it’s own juice, not with syrup.
- Canola oil: Keeps the cake super moist.
- Cream cheese: The base for the cream cheese frosting. Use full-fat cream cheese (block style).
- Butter: You’ll need one stick of unsalted butter for the cream cheese frosting.
- Powdered sugar: Adds sweetness and thickens the frosting.
How to Make a Hummingbird Sheet Cake
Step One: Prepare the Cake Batter
Start by whisking together your dry ingredients in one bowl and combining the wet ingredients in another. Then, mix the two together, adding in the mashed bananas and pineapple. Stir in the toasted pecans for a nice crunch.
Step Two: Bake the Cake
Pour the batter into your greased baking pan, spread it evenly, and bake in the oven until golden brown. A toothpick should come out with just a few crumbs when inserted into the center.
Step Three: Make the Frosting
Beat the cream cheese and butter until smooth. Then, mix in the powdered sugar, salt, and vanilla until you have a creamy frosting ready to go.
Step Four: Frost and Serve
Once the cake has cooled, spread the frosting on top and sprinkle with more toasted pecans for that extra crunch.
Recipe Variations
- Frosting: This recipe uses a classic cream cheese frosting, but you could use a caramel cream cheese frosting, coconut cream cheese frosting, brown butter cream cheese frosting or a cinnamon cream cheese frosting, all would be fabulous.
- Nuts: If you’re not a fan of pecans, use toasted walnuts instead.
- Coconut: For more coconut flavor, add unsweetened shredded coconut to the batter when you add in the nuts, or leave the nuts out and just use coconut.
Tips for the Best Hummingbird Cake Recipe
- Room temperature: Use room temperature cream cheese and butter to avoid lumps in the frosting. For the batter, use room temperature eggs, so they incorporate more easily. If you didn’t have time to let the cream cheese or butter sit out, learn how to soften cream cheese and how to soften butter quickly.
- Mix: You don’t need a stand mixer for this recipe. Just a couple of large bowls and a wooden spoon or spatula.
- Don’t over bake: Subtract 1-2 minutes off the bake time and add more as needed until a toothpick inserted into the center of the cake comes out with just a couple of crumbs..
Make Ahead
Make the cake and let it cool. Then, wrap it in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the cake on the counter until it reaches room temperature.
Storage
The entire cake will last in the fridge for 1-2 days before it starts to dry out. You can cut it and store the cake in an airtight container in the freezer for up to 3 months, letting it thaw in the fridge overnight and then at room temperature before eating.
Don’t Forget!
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Ingredients
FOR THE CAKE
- 1 cup toasted pecans chopped
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs
- 2 cups mashed ripe bananas 5-6 bananas
- 8 ounce can crushed pineapple in its own juice, undrained
- ¾ cup canola oil
- 2 teaspoons vanilla
Frosting
- ½ cup butter room temp
- 12 ounces cream cheese room temp
- 4 cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup toasted pecans
Instructions
- Preheat oven to 350º. Butter and flour a 9 x 13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- In a separate bowl combine the mashed bananas, the pineapple with the juice, oil, eggs and vanilla. Whisk to combine. Add to the dry ingredients, stirring just until combined. Fold in 1 cup of toasted pecans.
- Spoon into the prepared pan and level it with an offset spatula. Bake for 33-35 minutes until golden brown and only a few crumbs remain on a toothpick when inserted in the center.
- Let cool on a wire rack before frosting.
Frosting:
- With a hand mixer, beat the cream cheese and butter until smooth and creamy. Add powdered sugar, salt and vanilla and beat until smooth. Spread over cake. Sprinkle ½ cup of toasted pecans over the top.
Notes
- Try to find pineapple in its own juice, not syrup.
- The bananas should be ripe but not over ripe.
- You can use walnuts instead of pecans.
