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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: 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.


Scale

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 45 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.

Keywords: sheet cake, easy dessert, pot luck