Name: Hummingbird Sheet Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar packed; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 3/4 teaspoon fine sea salt; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 3 large eggs room temperature; 1 cup mashed very ripe bananas about 3 medium; 1 cup crushed pineapple lightly drained; 3/4 cup vegetable oil; 1/4 cup sour cream or plain Greek yogurt; 2 teaspoons vanilla extract; 1 cup chopped pecans toasted and divided; 8 ounces cream cheese block style softened; 1/2 cup unsalted butter softened; 3 cups powdered sugar; 2 teaspoons vanilla extract; 1/8 teaspoon fine sea salt; 1 to 2 tablespoons heavy cream or milk; 1/2 cup chopped pecans for topping

Moist, tender, and packed with tropical flavor, this Hummingbird Sheet Cake is the kind of dessert that always disappears first from the potluck table. Sweet banana, juicy pineapple, warm cinnamon, and crunchy pecans all mingle together under a thick, tangy cream cheese frosting that practically melts into the crumb.

Because it’s baked in a simple 9×13 pan, you get all the cozy, nostalgic charm of classic hummingbird cake without the fuss of stacking and decorating layers. It slices like a dream, travels well, and is just as welcome at a casual backyard cookout as it is on a holiday dessert buffet.

Why You’ll Love This Hummingbird Sheet Cake

This hummingbird sheet cake is a baker’s best friend when you want something impressive but low‑stress. The batter comes together in one bowl with pantry staples and ripe bananas you might already have waiting on the counter. Crushed pineapple keeps every bite incredibly moist, so the cake stays tender for days.

The real magic, though, is the contrast of textures and flavors. You get a fragrant, cinnamon‑spiced crumb dotted with pecans, then a thick layer of silky cream cheese frosting and a final sprinkle of more pecans on top. It’s rich but not heavy, sweet with a gentle tang, and absolutely perfect for feeding a crowd.

What Makes This Hummingbird Sheet Cake So Easy?

Traditional hummingbird cakes are often baked as tall, stacked layers that require leveling, filling, and careful decorating. This version skips all that and delivers the same beloved flavor in a single, fuss‑free sheet.

You don’t need a mixer for the batter—just a whisk and a spatula. There’s no creaming of butter, and the oil‑based batter is very forgiving, even if you’re new to baking. Once the cake cools, you simply spread on the frosting, shower it with chopped pecans, and slice. It’s a relaxed, weeknight‑friendly approach to a truly special dessert.

Ingredients for the Hummingbird Sheet Cake

Before you measure and mix, it helps to know why each ingredient matters. This way, you can make small tweaks confidently and still get a moist, flavorful cake.

All‑purpose flour – Provides the structure so the cake holds together while still staying soft and tender.

Granulated sugar – Sweetens the batter and helps create a light, even crumb as it dissolves into the wet ingredients.

Light brown sugar – Adds deeper caramel notes and a touch of moisture from the molasses, which keeps the cake extra soft.

Baking soda – Reacts with the acidity in the pineapple and sour cream to give the cake lift and a fluffy texture.

Baking powder – Adds an extra boost of rise so the sheet cake bakes up tall and light.

Fine sea salt – Balances all the sweetness and brings the warm spices and fruit flavors into sharper focus.

Ground cinnamon – Gives the cake that cozy, classic hummingbird flavor with gentle warmth.

Ground nutmeg – A tiny amount rounds out the spice profile and adds a subtle bakery‑style depth.

Ripe bananas – The heart of hummingbird cake. They add natural sweetness, rich banana flavor, and moisture.

Crushed pineapple – Brings juicy texture and tropical brightness, keeping the crumb incredibly moist.

Vegetable oil – Replaces butter in the batter for a cake that stays soft, even after chilling.

Sour cream or Greek yogurt – Adds tang and fat, which both improve flavor and give the cake a plush, velvety crumb.

Vanilla extract – Enhances all the other flavors and makes the cake taste like it came from a bakery.

Eggs – Bind the batter and help it rise, giving the sheet cake structure so it slices neatly.

Pecans – Add a buttery crunch throughout the cake and on top, which contrasts beautifully with the tender crumb.

Cream cheese – Forms the base of the frosting, bringing tanginess that balances the sweetness.

Unsalted butter – Whipped with the cream cheese to make the frosting fluffy, rich, and easy to spread.

Powdered sugar – Sweetens and thickens the frosting to that dreamy, spreadable consistency.

Heavy cream or milk – Loosens the frosting just enough so it glides over the cooled cake.

Extra vanilla and a pinch of salt – Finish the frosting with flavor and keep it from tasting overly sweet.

How To Make the Hummingbird Sheet Cake

This recipe breaks down into simple, doable steps: mix the batter, bake the cake, and whip up a quick frosting while it cools. Take your time and enjoy the process—the kitchen will smell amazing.

Step 1: Prep the Pan and Oven

Heat your oven to 350°F (175°C). Lightly grease a 9×13‑inch baking pan with nonstick spray or butter, then line the bottom with parchment paper. This simple step makes it much easier to lift and slice clean squares later.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk the all‑purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until everything looks evenly combined with no streaks of flour or spice.

Step 3: Add the Wet Ingredients

To the same bowl, add the mashed ripe bananas, lightly drained crushed pineapple, vegetable oil, sour cream or Greek yogurt, vanilla, and the eggs. Gently whisk or fold the mixture together just until you no longer see dry patches. Over‑mixing at this stage can make the cake dense instead of tender.

Step 4: Fold in the Pecans

Switch to a spatula and fold in most of the chopped pecans, reserving a small handful for sprinkling over the frosting later. Folding keeps the batter airy and prevents the nuts from sinking.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top so it’s level. Bake for 30–35 minutes, or until the top is golden, the center springs back lightly when touched, and a toothpick inserted into the middle comes out with just a few moist crumbs.

Step 6: Cool Completely

Place the pan on a wire rack and let the cake cool completely in the pan. If the cake is even slightly warm when you frost it, the cream cheese frosting can melt and slide, so patience is key here.

Step 7: Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing on low until incorporated, then increase the speed and beat until light and creamy. Add the vanilla, a pinch of salt, and just enough cream or milk to reach a thick but spreadable consistency.

Step 8: Frost and Garnish

Spread the frosting generously over the cooled cake, taking it all the way to the edges. Sprinkle the reserved chopped pecans over the top for crunch and visual appeal. Slice the hummingbird sheet cake into squares and get ready for compliments.

Serving and Storing Hummingbird Sheet Cake

A 9×13 hummingbird sheet cake comfortably feeds about 15 people with generous squares, or up to 18 smaller pieces if you’re pairing it with other desserts. It’s a fantastic choice for potlucks, birthdays, holidays, church suppers, or any time you need a dessert that feels special but still travels easily.

For the cleanest slices, chill the frosted cake for 20–30 minutes before cutting, then wipe the knife between cuts. Leftovers keep surprisingly well—cover the pan tightly and refrigerate for up to 5 days. The flavors deepen as the bananas and pineapple mingle with the spices, so the cake tastes even better on day two.

If you’d like to make it ahead, you can bake the cake a day in advance, cool it completely, wrap tightly, and refrigerate. Frost it a few hours before serving so the frosting has time to set.

What to Serve With Hummingbird Sheet Cake?

Fresh Fruit Salad

Pair this rich, spiced cake with a simple bowl of fresh berries, melon, or citrus segments. The brightness cuts through the cream cheese frosting and keeps dessert feeling balanced.

Hot Coffee or Cold Brew

A strong cup of coffee (hot or iced) is the perfect match for the cake’s sweetness and spice. The slight bitterness of coffee makes each bite of cake taste even more decadent.

Vanilla Bean Ice Cream

For a true celebration dessert, add a scoop of creamy vanilla ice cream beside a warm slice of hummingbird sheet cake. The contrast in temperatures is irresistible.

Simple Whipped Cream

If you’d like something lighter than ice cream, a dollop of softly whipped cream is dreamy with the fruity, nutty crumb.

Savory Party Snacks

When serving this cake at game day gatherings or casual get‑togethers, balance the sweetness with salty snacks like nuts, cheese boards, or party dips.

Iced Tea or Lemonade

A tall glass of sweet tea or tangy lemonade brings out the pineapple and banana notes and makes this cake feel right at home at a Southern‑style cookout.

Want More Dessert Ideas?

If this hummingbird sheet cake wins a spot in your dessert rotation, you might love trying a few more sweet favorites next:

Delicious Boston Cream Poke Cake for a custardy vanilla cake topped with silky chocolate.
Magic Lemon Cobbler when you’re craving bright citrus and a self‑saucing, spoonable dessert.
Easy Apple Crisp Bars if you want all the cozy flavor of apple crisp in grab‑and‑go bar form.
Mississippi Mud Cake for an ultra‑chocolatey, marshmallow‑topped crowd‑pleaser.
Lemon Cream Cheese Dump Cake when you need a low‑effort, high‑reward lemon dessert with a creamy center.

Save This Pin For Later

📌 Save this Hummingbird Sheet Cake to your favorite dessert board so you can find it any time a craving hits—or whenever you’re asked to bring a crowd‑pleasing dessert.

When you bake it, come back and share how it turned out. Did you toast your pecans first? Try adding a little extra cinnamon? I love hearing the twists you put on these recipes, and questions are always welcome so we can all bake more confidently together.

For even more cakes, cookies, breakfasts, and family‑friendly dinners, follow along on Pinterest at Nora Nosh Recipes.

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