Introduction
The Hummingbird Cake is a classic Southern dessert, loved for its tropical sweetness and moist, tender crumb. Traditionally made as a layer cake, this sheet cake version keeps all the flavor but makes it easier to prepare and perfect for potlucks, family gatherings, or holidays. With ripe bananas, crushed pineapple, chopped pecans, and a rich cream cheese frosting, it’s a true crowd-pleaser that never disappoints.
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Ingredients
For the Cake:
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- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple, undrained
- 2 cups ripe bananas, mashed (about 3–4 bananas)
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Combine Wet Ingredients
- Stir in eggs, oil, and vanilla until just combined.
- Fold in crushed pineapple (with juice), mashed bananas, and pecans. Do not overmix.
- Bake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- Make the Frosting
- Beat cream cheese and butter until smooth and creamy.
- Add powdered sugar gradually, then mix in vanilla extract.
- Spread evenly over the cooled cake.
- Serve
- Garnish with extra chopped pecans if desired. Slice into squares and enjoy!
Storage Method
- Refrigerator: Store covered in the fridge for up to 5 days. Best served at room temperature.
- Freezer: Freeze unfrosted cake for up to 2 months. Thaw overnight, then frost before serving.
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