Hummingbird Sheet Cake: Moist, Fruity, and Perfect for a Crowd

This Hummingbird Sheet Cake is a classic Southern dessert, celebrated for its moist texture and tropical flavors. Packed with mashed bananas, crushed pineapple, and crunchy pecans, it’s rich, flavorful, and perfect for sharing. Topped with a sweet and tangy cream cheese frosting, this sheet cake is sure to be a hit at any gathering.

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1½ tsp ground cinnamon
• 4 large ripe bananas, mashed
• 1 (8 oz) can crushed pineapple with juice
• 1 cup vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• ⅓ cup butter, room temperature
• 4–4½ cups powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• Additional chopped pecans for topping

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Instructions

Step 1: Preheat 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: Make the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped pecans.