Hummingbird Sheet Cake
This Hummingbird Sheet Cake is made in a sheet pan with bananas, pineapple, coconut, and topped with luscious cream cheese frosting. It’s incredibly moist, flavorful, and perfect for any occasion.
What’s a Hummingbird Cake?
The Hummingbird Sheet Cake is a classic Southern recipe that’s both simple and this version is made on a large baking pan instead of layered for an easier dessert.
This cake is moist, dense, and sweet and has a tropical twist on the classic flavor of banana bread. Combining pineapples and bananas ensures the cake remains incredibly moist and flavorful, while a cream cheese frosting adds the finishing touch.
Traditionally, hummingbird cake uses pecans for extra crunch and texture, but I’ve swapped the nuts for deliciously sweet and chewy coconut flakes that make for a perfect flavor fit.
This cake is perfect for any occasion. It’s easy to make, easy to serve, and easy to store.
Reasons to Love This Recipe
- Easy to make – This cake recipe is a breeze by mixing the wet and dry ingredients, baking, and then topping it off with a quick and easy cream cheese frosting.
- Delicious and fruity – With its melt-in-your-mouth texture and delightful burst of fruity goodness, this hummingbird sheet cake takes the cake for flavor and texture.
- Great for sharing – This is one of my all-time favorites to bring to get-togethers, especially during Spring and Summer. It’s always a hit and less fuss than building a layered hummingbird cake.
What Pan to Use for Sheet Cake?
For this recipe, you’ll need a 9 X 13-inch pan, about 2 inches deep. A cake pan or a baking dish both will work.
Ingredients
For this easy hummingbird cake recipe, you’ll need the following ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Mashed bananas
- Crushed pineapple
- Avocado oil or melted coconut oil
- Eggs
- Flaked coconut
- Vanilla
For the cream cheese frosting you will need the following ingredients:
- Cream cheese
- Butter
- Vanilla
- Powdered sugar
How to Make a Hummingbird Cake
- MAKE THE CAKE BATTER
First, make the cake batter. It comes together very easily in one bowl, a whisk, and a wooden spoon. No mixer is required for this part!
To a large bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
Add the mashed bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined.
Butter and flour a 9X13-inch baking pan and add the batter into the prepared pan. Bake at 350F for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool cake on a wire rack before frosting.
- MAKE THE FROSTING
While the cake cools, prepare the cream cheese frosting. For the frosting, you’ll need a hand-held mixer or a stand mixer.
In a bowl, beat together the cream cheese and butter until creamy and smooth.
Add vanilla and powdered sugar. Beat on medium speed until fluffy.
Spread frosting over the cooled cake. Slice and serve.
Make Ahead Instructions
Prepare cake and frosting up to 1 day in advance. Cool the cake and store it in the refrigerator, covered tightly. Refrigerate prepared frosting in an airtight container, then bring it to room temperature when ready to use.
Recipe Tips
Follow these recipe tips to make the perfect Hummingbird Sheet Cake to help you achieve the best flavor and texture possible.
- Use ripe bananas. Overripe bananas add more flavor and sweetness to the cake.
- Use room temperature ingredients. The cake will bake more evenly, and the frosting will whip up easier when you use room-temperature ingredients. Take out the eggs, butter, and cream cheese for at least an hour before baking.
- Use parchment paper. Instead of using butter and flour for your cake pan, just line the bottom with a sheet of parchment paper for easy cleanup.
- Chill before serving. For best results, chill the cake in the fridge for at least an hour before serving. This allows the flavors to meld together and the cream cheese frosting to set.
Storing Leftovers
Leftover cake can be covered and stored in the refrigerator for up to 5 days. Let the cake rest at room temperature for about 20-30 minutes before serving.
FAQs
Yes, but it’s best (and easier) to freeze hummingbird cake without the frosting. To freeze, allow the cake to cool completely to room temperature. Then, wrap the cake tightly with plastic and place it in an airtight container or with foil.
Remove it from the freezer to thaw the cake at room temperature, still wrapped, for a few hours. Once it’s thawed, you can remove the wrapping and frost the cake as desired.
Hummingbird Cake is a moist, tropical-flavored cake typically made with bananas, crushed pineapple, and coconut and often topped with cream cheese frosting.
Yes, you can make Hummingbird Cupcakes instead of sheet cake. Use the same batter recipe but pour it into lined cupcake tins and fill them about two-thirds full. Bake at the same temperature as the sheet cake but reduce the baking time to 20-25 minutes or until a toothpick comes out clean when inserted in the center.
More Delicious Desserts
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Hummingbird Sheet Cake Recipe
- Prep Time: 25 min
- Cook Time: 45 min
- Total Time: 1 hour 10 minutes
- Yield: 12–16 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Easy hummingbird cake recipe! Made in a sheet pan with bananas, pineapple, coconut, and topped with luscious cream cheese frosting. It’s incredibly moist, flavorful, and perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1 3/4 cups cane sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 2 cups mashed bananas, about 4-5 ripe bananas
- 1 (8 oz.) can crushed pineapple in its juices
- 1 cup avocado oil or melted coconut oil
- 3 large eggs, lightly beaten
- 1/2 cup unsweetened flaked coconut
- 1 1/2 tsp. vanilla extract
Cream Cheese Frosting
- 8 oz. block cream cheese, softened at room temperature
- 1/2 cup unsalted butter, softened at room temperature
- 2 tsp. vanilla extract
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9 X 13-inch baking pan.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined. Some lumps are okay. Spread batter into the prepared pan.
- Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool cake completely in pan on a wire rack before frosting.
- Make the frosting. In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add vanilla and powdered sugar. Beat on medium speed until fluffy. Taste and add a pinch of salt if frosting is too sweet.
- Spread frosting in a thick layer on cooled cake. Slice and serve.
Notes
- Leftovers: Leftover cake will keep refrigerated for up to 5 days. Keep covered.
Nutrition
- Serving Size:
- Calories: 519
- Sugar: 44.8 g
- Sodium: 246.5 mg
- Fat: 26.6 g
- Carbohydrates: 67.4 g
- Protein: 5 g
- Cholesterol: 64.5 mg
Keywords: sheet cake, easy dessert, pot luck
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Can this be made with vegetable or canola oil?
Yes!
Can an unfrosted cake be stored on a kitchen counter and not in the fridge?
It should be fine for 24 hours. Just wrap it tightly in a plastic wrap.
Sounds fantastic! I don’t ever buy either of these oils, so can any other oil be used? I’d love to make this!
Olive oil or grapeseed oil will both work
This is my all time favorite cake. My mother use to make this for me once a year on my birthday. That meant layers of yumminess. Well, she just sent me this recipe. Now I don’t have to worry with layers. I will be making this more often than once a year! Thank you!
★★★★★
Thank you!