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.
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Hummingbird Sheet Cake
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 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 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 Hummingbird Cake
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 Apple Pie Cake Recipe, Pumpkin Bread, or Coconut Date Bites.
If you try Hummingbird Sheet Cake, don’t forget to leave feedback and a rating.
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Hummingbird Sheet Cake
- 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.
Keywords: sheet cake, easy dessert, pot luck
Karen says
Can this be made with vegetable or canola oil?
Katya says
Yes!
Alicia says
Can an unfrosted cake be stored on a kitchen counter and not in the fridge?
Katya says
It should be fine for 24 hours. Just wrap it tightly in a plastic wrap.
Angelina says
Sounds fantastic! I don’t ever buy either of these oils, so can any other oil be used? I’d love to make this!
Katya says
Olive oil or grapeseed oil will both work
Dustin says
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!
★★★★★
Katya says
Thank you!