Of course! The Hummingbird Sheet Cake is a fantastic, easy-to-make version of the classic Southern Hummingbird Cake. It’s incredibly moist, packed with flavor from bananas, pineapple, and spices, and topped with a dreamy cream cheese frosting. The sheet cake format makes it perfect for potlucks, parties, and feeding a crowd.
Here’s a detailed recipe and guide.
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Why You’ll Love This Recipe
· Feeds a Crowd: A 9×13 inch sheet cake is perfect for gatherings.
· Easy & No-Fuss: No delicate layering required! Just mix, bake, and frost.
· Incredibly Moist: The combination of crushed pineapple, bananas, and oil ensures a supremely moist crumb that stays that way for days.
· Perfect Flavor Balance: Sweet fruit, warm cinnamon, and tangy cream cheese frosting.
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Hummingbird Sheet Cake Recipe
Ingredients:
For the Cake:
· All-purpose flour: 3 cups (360g)
· Granulated sugar: 2 cups (400g)
· Baking soda: 1 teaspoon
· Salt: 1 teaspoon
· Ground cinnamon: 1 teaspoon
· Large eggs: 3, at room temperature
· Vegetable or canola oil: 1 cup (240ml)
· Vanilla extract: 2 teaspoons
· Ripe bananas: 1 ½ cups mashed (about 3-4 medium bananas)
· Canned crushed pineapple: 1 cup (8 oz can), undrained
· Toasted pecans or walnuts: 1 cup, chopped (optional, but highly recommended)
For the Cream Cheese Frosting:
· Cream cheese: 8 oz (one block), softened to room temperature
· Unsalted butter: ½ cup (1 stick), softened
· Powdered sugar: 4 cups (480g), sifted
· Vanilla extract: 1 teaspoon
· Pinch of salt
· Topping: Additional ½ cup chopped toasted pecans for sprinkling on top.
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Instructions:
1. Prepare the Pan and Oven:
· Preheat your oven to 350°F (175°C).
· Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
2. Make the Cake Batter:
· In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and cinnamon.
· In a separate medium bowl, whisk the eggs, oil, and vanilla extract until combined.
· Stir the wet ingredients into the dry ingredients with a spatula or wooden spoon until just combined. Do not overmix.
· Gently fold in the mashed bananas, undrained crushed pineapple, and chopped nuts (if using). The batter will be thick.
3. Bake:
· Pour the batter into the prepared pan and spread it evenly.
· Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
· Let the cake cool completely in the pan on a wire rack before frosting. This is crucial! If the cake is warm, it will melt the frosting.
4. Make the Frosting:
· While the cake cools, make the frosting. In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy (about 2-3 minutes).
· Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Then increase speed to high and beat for another 2 minutes until fluffy.
· Add the vanilla extract and a pinch of salt and beat until combined.
5. Frost and Serve:
· Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
· Sprinkle with the additional chopped toasted pecans.
· Slice and serve! For the cleanest slices, you can chill the frosted cake for 30 minutes before cutting.
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Tips for Success:
· Room Temperature Ingredients: Having your eggs, cream cheese, and butter at room temperature is key for a smooth batter and lump-free frosting.
· Ripe Bananas: The spottier and browner the bananas, the sweeter and more flavorful your cake will be.
· Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough cake.
· Undrained Pineapple: The juice from the pineapple is essential for the cake’s moisture. Do not drain it.
· Toasting Nuts: Toasting the nuts beforehand (spread on a baking sheet at 350°F for 5-8 minutes) brings out their flavor immensely.
· Storage: Because of the cream cheese frosting, this cake must be stored covered in the refrigerator. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor. It will keep for up to 4 days.
Enjoy your taste of the South