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.

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.

easy hummingbird cake recipe

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
hummingbird cake recipe ingredients

For the cream cheese frosting you will need the following ingredients:

  • Cream cheese
  • Butter
  • Vanilla
  • Powdered sugar
cream cheese frosting

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.

flour mixture in a bowl

Add the mashed bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined.

mashed banana in a bowl

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.

hummingbird cake in a sheet pan
  • 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.

creamed butter and cream cheese in a bowl

Add vanilla and powdered sugar. Beat on medium speed until fluffy.

cream cheese frosting in a bowl

Spread frosting over the cooled cake. Slice and serve.

hummingbird cake with cream cheese frosting

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.

hummingbird cake recipe

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

Print
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hummingbird sheet cake

Hummingbird Sheet Cake

  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 45 min
  • Total Time: 1 hour 10 minutes
  • Yield: 1216 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

Units Scale
  • 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

  1. Preheat the oven to 350 degrees F. Butter and flour a 9 X 13-inch baking pan.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. 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.
  4. 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.
  5. 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.
  6. 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