When the craving for something sweet and comforting hits, Hummingbird Sheet Cake is the answer you didn’t know you needed. This delightful cake, infused with bananas and pineapple, offers a tropical twist on a classic dessert, making it perfect for gatherings or simply indulging on a quiet afternoon. My journey with this recipe began at a family reunion where someone brought it as a surprise. One taste, and I was hooked! The moist texture paired with the rich cream cheese frosting is simply irresistible.

Why you’ll love this dish

One bite of Hummingbird Sheet Cake, and you’ll understand why it has become a perennial favorite at potlucks, birthdays, and holiday celebrations. This recipe is quick to whip up, making it a fantastic choice for those last-minute dessert cravings. It’s budget-friendly, relying on simple ingredients you likely already have in your pantry. Plus, who can resist the combination of ripe bananas and juicy pineapple? This cake is a guaranteed crowd-pleaser, perfect for brunch or as a sweet ending to a family dinner.

"This Hummingbird Cake was an absolute hit at my family gathering! Everyone went back for seconds, and I had people asking for the recipe." – Sarah T.

Preparing Hummingbird Sheet Cake

Making Hummingbird Sheet Cake might seem intricate, but it’s surprisingly simple. You’ll start with two mixing bowls—one for the dry ingredients and one for the wet. You will combine everything together effortlessly, then pour it into a prepared baking dish, so no need for fancy baking skills!

Once it’s baked to perfection, a creamy frosting tops it off, and you’ll know you’ve created something special.

Gather these items

To create this delightful cake, make sure you have the following ingredients on hand:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large ripe bananas, mashed
• 1 (8 oz) can crushed pineapple with juice
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 1 (8 oz) package cream cheese, softened
• 1/3 cup butter, room temperature
• 4 to 4 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Additional chopped pecans for topping

Feel free to use coconut oil instead of vegetable oil for a subtly different flavor, or substitute walnuts for pecans if you prefer.