Just-as-Tasty Hummingbird Sheet Cake (All the Flavor, None of the Fuss!)

hummingbird sheet bake 7

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!

hummingbird sheet bake 6

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)
hummingbird sheet bake 5

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.
hummingbird sheet bake 8
hummingbird sheet bake 7
Ella Cooks

Just-as-Tasty Hummingbird Sheet Cake (All the Flavor, None of the Fuss!)

Be the first to rate this recipe!
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.
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 390

Ingredients
  

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

Method
 

Step-by-Step Instructions
    Step 1: Prep the Pan and Oven
    1. 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
    1. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
    Step 3: Add Wet Ingredients
    1. Add eggs, oil, vanilla, mashed banana, and crushed pineapple. Mix gently until combined—don’t overmix. Fold in chopped pecans.
    Step 4: Bake
    1. 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
    1. Let the cake cool in the pan for 10 minutes, then remove to a rack to cool fully.
    Step 6: Make the Frosting
    1. 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.
      hummingbird sheet bake 5
    Step 7: Frost and Garnish
    1. Spread frosting generously over the cooled sheet cake. Garnish with extra pecans or pineapple if desired. Slice into squares and serve!
      hummingbird sheet bake 6

    Nutrition

    Calories: 390kcalCarbohydrates: 45gProtein: 4gFat: 22gFiber: 2gSugar: 29g

    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.
    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.

    Tried this recipe?

    Let us know how it was!

    Recommended Articles

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Share via
    Share via
    Send this to a friend