Description
Warm spices, tropical fruit, and tangy cream cheese frosting all come together in this Hummingbird Sheet Cake that tastes like a bakery showstopper but bakes up easily in a simple 9×13 pan. Ripe bananas, crushed pineapple, and toasted pecans create an ultra-moist crumb that’s perfect for potlucks, parties, and holidays. This easy recipe is ideal when you need crowd-pleasing dessert ideas, a quick make-ahead treat, or an impressive yet approachable sweet to pair with your favorite coffee. It’s a cozy option for easy dinners at home, weekend baking projects, or anytime you’re craving a nostalgic, from-scratch cake that still feels totally doable on a busy day.
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
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter and line the bottom with parchment paper for easy slicing and removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is evenly combined.
3. Add the mashed bananas, crushed pineapple, vegetable oil, sour cream or Greek yogurt, vanilla extract, and eggs to the bowl. Gently whisk or stir with a spatula just until the batter is smooth and no dry pockets of flour remain.
4. Fold in 3/4 cup of the chopped pecans, reserving the remaining 1/4 cup for garnish. Mix just until the nuts are evenly distributed without overworking the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
6. Transfer the pan to a wire rack and let the cake cool completely in the pan. This helps the crumb set and keeps the frosting from melting once it is added.
7. While the cake cools, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together with a hand mixer or stand mixer until smooth and creamy.
8. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed until incorporated and then increasing to medium speed until the frosting is light and fluffy.
9. Beat in the vanilla extract and salt. Add 1 tablespoon of cream or milk and mix; add a little more only if needed to reach a thick but easily spreadable consistency.
10. Once the cake is completely cool, spread the cream cheese frosting evenly over the top, taking it all the way to the edges of the pan.
11. Sprinkle the remaining 1/4 cup chopped pecans over the frosted cake for crunch and extra nutty flavor.
12. For the cleanest slices, refrigerate the frosted cake for 20 to 30 minutes, then cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.
Notes
To keep the cake tender and fluffy, mix the batter only until the dry ingredients are just incorporated—overmixing can develop too much gluten and lead to a dense, heavy texture instead of a soft crumb.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/15 of cake)
- Calories: 620
- Sugar: 52
- Sodium: 260
- Fat: 32
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 78
- Fiber: 2
- Protein: 6
- Cholesterol: 80