Hummingbird Sheet Cake

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.

this recipe

A classic southern cake that is moist, rich, and sweet. It’s made with bananas, pineapple, and coconut. It tastes similar to banana bread. The bananas and pineapple add flavor to the cake and keep it incredibly moist. 

A lot of times the cake is made with pecans for extra crunch and texture. However, we’re skipping the pecans and adding delicious sweet coconut flakes, which are a great flavor fit.

This cake is perfect for any occasion. It’s easy to make, easy to serve, and easy to store.

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.

Hummingbird Cake 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 in the refrigerator, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use.

Storing

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.

Love easy desserts? Try our Strawberry Shortcake Cake, Apple Pie Cake Recipe, Pumpkin Bread, or Coconut Date Bites.

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