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This hummingbird sheet cake is made with crushed pineapples, pecans, and bananas, then topped off with cream cheese frosting. It’s tender, fluffy, and super easy to make!
WHY IS IT CALLED HUMMINGBIRD CAKE?
Hummingbird cake is a moist Southern American dessert featuring tropical flavors like bananas, pineapple, pecans, and cinnamon spices, often topped with cream cheese frosting.
Its name likely comes from Jamaica, where the hummingbird symbolizes joy and beauty, mirroring the cake’s sweet and nectar-like taste.
Although its origins are unclear, the cake gained popularity in the United States after being highlighted in Southern Living magazine during the 1970s.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Flour – You’ll need all-purpose flour for this recipe.
- Bananas – Make sure the bananas are very ripe!
- Pineapple – You’ll need an 8 oz can of crushed pineapples, do not drain!
- Nuts – I used pecans, but feel free to use walnuts instead.
- Butter and Cream Cheese – You’ll need softened butter and softened cream cheese to make the cream cheese frosting.
TOP TIPS
- Whatever you do, do not overmix the cake batter or overbake the cake. That will dry out your cake!
- I highly recommend mixing all of the wet ingredients really well before adding in the dry ingredients.
- Do not drain the crushed pineapple!
- Allow the cake to cool completely before frosting it. This could take 1-2 hours.
STORAGE
Place any leftovers in an air-tight container and keep it at room temperature for 3-4 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Hummingbird Sheet Cake
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 very ripe bananas
- 3 large eggs, room temperature
- 8 ounce can crushed pineapples, do not drain!
- 2 teaspoons vanilla extract
- ½ cup pecans, plus more for garnishing , chopped
- Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees F. and grease a 9×13 baking dish.
- In a large bowl, combine the eggs, oil, pineapples, mashed bananas, vanilla extract, sugar, and eggs until well combined.
- Add the flour, baking soda, salt, and cinnamon and mix until well combined, but don't overmix! Fold in the chopped pecans and then pour the cake batter into the prepared baking dish.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake!
- Allow the cake to cool completely and then frost with cream cheese frosting and garnish with chopped pecans, if desired. Enjoy!
Notes
- Whatever you do, do not overmix the cake batter or overbake the cake. That will dry out your cake!
- I highly recommend mixing all of the wet ingredients really well before adding in the dry ingredients.
- Do not drain the crushed pineapple!
- Allow the cake to cool completely before frosting it. This could take 1-2 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
