Hummingbird Cake is a beloved Southern dessert that combines the tropical flavors of bananas and pineapple with the crunch of pecans, all topped with a luscious cream cheese frosting. This recipe transforms the classic layer cake into an easy-to-make sheet cake, perfect for feeding a crowd. The result is a moist, flavorful cake that’s perfect for any occasion, whether it’s a family gathering, a potluck, or a holiday celebration.
Ingredients for Hummingbird Sheet Cake
For the Cake:
- 3 cups all-purpose flour: Provides the structure for the cake.
- 2 cups sugar: Sweetens the cake and balances the fruit flavors.
- 2 teaspoons baking powder: Helps the cake rise and become fluffy.
- ½ teaspoon baking soda: Aids in the rise and ensures a light texture.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 ½ teaspoons ground cinnamon: Adds warmth and spice to the cake.
- 4 large ripe bananas, mashed: Provides moisture and a natural sweetness.
- 1 (8 oz) can crushed pineapple with juice: Adds a tropical flavor and moisture.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Binds the ingredients and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor of the cake.
- 1 cup chopped pecans: Adds crunch and a nutty flavor to the cake.
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened: The base for the frosting, providing a tangy and creamy texture.
- ⅓ cup butter, room temperature: Adds richness and helps achieve a smooth frosting.
- 4 to 4 ½ cups powdered sugar: Sweetens the frosting and gives it a thick, spreadable consistency.
- 1 teaspoon vanilla extract: Adds flavor and enhances the sweetness of the frosting.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavor.
- Additional chopped pecans for topping: Adds a decorative and flavorful finish to the cake.
Instructions: How to Make Hummingbird Sheet Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Add Wet Ingredients: In a separate bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Stir until fully incorporated.
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 4: Prepare the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, starting with 4 cups and adding more if needed to reach your desired consistency. Beat until the frosting is smooth and fluffy.
- Mix in the vanilla extract and salt, beating until fully incorporated.
Step 5: Frost the Cake
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake.
- Sprinkle additional chopped pecans over the top for garnish.
Step 6: Serve and Enjoy
- Slice the cake into squares and serve. This cake is best enjoyed at room temperature but can be stored in the refrigerator.
🍽 Cook’s Notes & Tips
- Bananas: Use very ripe bananas with brown spots for the best flavor and sweetness.
- Mixing: Be careful not to overmix the batter to keep the cake light and fluffy.
- Nuts: Toast the pecans before adding them to the batter and as a topping for a deeper, nuttier flavor.
- Frosting Consistency: Adjust the amount of powdered sugar to achieve your preferred frosting consistency. For a thicker frosting, add more powdered sugar; for a thinner frosting, add less.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Variations of Hummingbird Sheet Cake
Here are some ways to customize your Hummingbird Sheet Cake:
- Hummingbird Bundt Cake: Pour the batter into a greased and floured bundt pan and bake for 50-60 minutes. Frost with cream cheese frosting or a simple glaze.
- Gluten-Free Hummingbird Cake: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
- Lighter Hummingbird Cake: Substitute the vegetable oil with applesauce for a lower-fat version. Use light cream cheese in the frosting.
- Tropical Hummingbird Cake: Add 1/2 cup of shredded coconut to the batter for an extra tropical twist.
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and include the juice to keep the cake moist.
2. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
3. Can I make this cake into cupcakes?
Yes, you can pour the batter into lined muffin tins and bake at 350°F for 20-25 minutes. Frost with cream cheese frosting once cooled.
4. How do I prevent the frosting from being too runny?
Ensure the cream cheese and butter are at room temperature before beating, and gradually add the powdered sugar until you reach your desired consistency.
5. What can I use instead of pecans?
If you’re not a fan of pecans, you can use walnuts or omit the nuts altogether. You could also substitute with a different nut like almonds or macadamia nuts.
6. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance, store it covered in the refrigerator, and frost it on the day you plan to serve it.
A Deliciously Moist and Flavorful Cake
This Hummingbird Sheet Cake is a deliciously moist and flavorful dessert that’s perfect for any occasion. With its combination of ripe bananas, crushed pineapple, and crunchy pecans, all topped with a tangy cream cheese frosting, this cake is sure to be a hit. Whether you’re serving it at a family gathering, a potluck, or a holiday celebration, this cake brings the perfect blend of Southern charm and tropical flavors to your table.
So, grab your ingredients and get ready to bake this classic, crowd-pleasing dessert!
