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.

What is hummingbird cake, and what does it taste like?

Hummingbird Cake is a moist, tropical-flavored cake typically made with bananas, crushed pineapple, and coconut and often topped with cream cheese frosting.

Can I make this recipe into cupcakes?

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.

Easy Hummingbird Sheet Cake

Name: Hummingbird Sheet Cake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
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; 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

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

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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