Everything You Love About Classic Hummingbird Cake, But in a Simple, One-Pan Format for Effortless Entertaining
If you’ve ever tasted a slice of Southern Hummingbird Cake, you know why it’s legendary. Moist banana-pineapple cake with warm spices, swirled with pecans, and slathered in tangy cream cheese frosting. What’s not to love? But while the traditional layer cake is show-stopping, it can also be a bit…well, fussy. There’s the stacking, the frosting, the slicing, the will-it-fall-apart anxiety.
Enter the Hummingbird Sheet Cake: all the classic flavors and textures you adore, but so much easier to make, transport, and enjoy. Just mix, pour into a sheet pan, bake, and frost. No layers, no hassle, but every bit as delicious. I first made this version for a neighborhood potluck when I didn’t want to deal with multiple cake layers and wobbly frosting. It disappeared in record time, and now it’s my go-to for birthdays, picnics, and just-because bakes!
Why You’ll Love This Hummingbird Sheet Cake
- ✅ All the flavor of classic hummingbird cake—moist, spiced, fruity, nutty—but no layer stacking!
- ✅ One bowl, one pan, minimal mess
- ✅ Cream cheese frosting swirls perfectly over the flat top
- ✅ Perfect for feeding a crowd or slicing into portable squares
- ✅ Freezer-friendly and make-ahead approved
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (about 2 medium) mashed ripe bananas
- 1 cup (240ml) crushed pineapple (drained but not squeezed dry)
- 1/2 cup (60g) chopped pecans or walnuts
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream (to loosen, if needed)
- Extra chopped pecans or pineapple tidbits for garnish (optional)
Step-by-Step Instructions
Step 1: Prep the Pan and Oven
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
Step 3: Add Wet Ingredients
Add eggs, oil, vanilla, mashed banana, and crushed pineapple. Mix gently until combined—don’t overmix. Fold in chopped pecans.
Step 4: Bake
Pour batter into the prepared sheet pan. Smooth the top and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 5: Cool Completely
Let the cake cool in the pan for 10 minutes, then remove to a rack to cool fully.
Step 6: Make the Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. If needed, add milk or cream a spoonful at a time to reach a spreadable consistency.
Step 7: Frost and Garnish
Spread frosting generously over the cooled sheet cake. Garnish with extra pecans or pineapple if desired. Slice into squares and serve!
Time, Yield & Nutrition Info
- Prep Time: 15 minutes
- Bake Time: 35–40 minutes
- Total Time: ~1 hour
- Servings: 12 generous squares
Nutrition (Per Serving Approx.)
- Calories: 390
- Carbs: 45g
- Fat: 22g
- Sugar: 29g
- Protein: 4g
- Fiber: 2g
Storage & Make-Ahead Tips
- Store: Covered at room temperature for up to 2 days, or refrigerate for 5 days.
- Freeze: Wrap unfrosted or frosted cake tightly in plastic wrap. Freeze for up to 2 months. Thaw in fridge overnight before serving.
Pro Tips & Variations
- Use canned crushed pineapple with juice for extra flavor—but drain lightly.
- Swap pecans for walnuts or leave out for nut-free.
- Add a touch of ginger or nutmeg for deeper spice notes.
- For a lighter version, use Greek yogurt instead of some oil.
- Try a lemon drizzle or passionfruit frosting for a tropical twist.
Just-as-Tasty Hummingbird Sheet Cake (All the Flavor, None of the Fuss!)
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Add eggs, oil, vanilla, mashed banana, and crushed pineapple. Mix gently until combined—don’t overmix. Fold in chopped pecans.
- Pour batter into the prepared sheet pan. Smooth the top and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool fully.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. If needed, add milk or cream a spoonful at a time to reach a spreadable consistency.
- Spread frosting generously over the cooled sheet cake. Garnish with extra pecans or pineapple if desired. Slice into squares and serve!
Nutrition
Notes
- Store: Covered at room temperature for up to 2 days, or refrigerate for 5 days.
- Freeze: Wrap unfrosted or frosted cake tightly in plastic wrap. Freeze for up to 2 months. Thaw in fridge overnight before serving.
- Use canned crushed pineapple with juice for extra flavor—but drain lightly.
- Swap pecans for walnuts or leave out for nut-free.
- Add a touch of ginger or nutmeg for deeper spice notes.
- For a lighter version, use Greek yogurt instead of some oil.
- Try a lemon drizzle or passionfruit frosting for a tropical twist.
