Wonderful choice! Hummingbird Sheet Cake is a Southern classic that’s perfect for feeding a crowd. It’s a moist, spiced cake packed with bananas, pineapple, pecans, and coconut, all topped with a dreamy cream cheese frosting. The sheet cake format makes it incredibly easy to bake and serve.
Here’s a delicious and reliable recipe.
Hummingbird Sheet Cake
This cake is famously moist, flavorful, and travels beautifully for potlucks and parties.
Serves: 15-20 people
Prep time: 20 minutes
Bake time: 30-40 minutes
Cooling time: 1-2 hours
Ingredients
For the Cake:
· 3 cups all-purpose flour
· 2 cups granulated sugar
· 1 tsp baking soda
· 1 tsp salt
· 1 tsp ground cinnamon
· 3 large eggs, lightly beaten
· 1 ½ cups vegetable or canola oil
· 1 ½ tsp vanilla extract
· 2 cups mashed ripe bananas (about 4-5 medium bananas)
· 1 (8 oz) can crushed pineapple, undrained
· 1 cup chopped pecans or walnuts
· 1 cup sweetened shredded coconut
For the Cream Cheese Frosting:
· 1 (8 oz) block full-fat cream cheese, softened
· ½ cup (1 stick) unsalted butter, softened
· 4 cups powdered sugar
· 1 tsp vanilla extract
· Pinch of salt
· For garnish: ½ cup additional chopped pecans
Instructions
Part 1: Make the Cake
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard 10x15x1-inch jelly roll pan or a 9×13-inch pan (for a thicker cake).
- Combine Dry Ingredients: In a very large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, mix the beaten eggs, oil, and vanilla extract. Stir in the mashed bananas and the entire can of undrained crushed pineapple.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix. Fold in the 1 cup of chopped pecans and the shredded coconut.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-40 minutes (if using a 9×13 pan, it may take closer to 45-50 minutes). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Completely: Place the pan on a wire rack and let the cake cool completely before frosting. This is crucial, as the cream cheese frosting will melt on a warm cake.
Part 2: Make the Frosting & Assemble
- Beat Butter and Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy.
- Add Sugar and Flavor: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract and a pinch of salt. Once combined, beat on medium-high speed for 1-2 minutes until fluffy.
- Frost the Cake: Spread the frosting evenly over the completely cooled cake.
- Garnish: Sprinkle the top with the remaining ½ cup of chopped pecans.
🌟 Why This Recipe Works & Pro-Tips:
· Undrained Pineapple: The juice from the can is essential for the cake’s incredible moisture. Do not drain it!
· Room Temperature Ingredients: Using room-temperature eggs, cream cheese, and butter ensures a smooth batter and frosting without lumps.
· Don’t Overmix: Stir the batter until the ingredients are just combined. Overmixing develops gluten and can make the cake tough.
· Testing for Doneness: Oven temperatures vary. Start checking at 30 minutes. The cake should be golden brown and spring back when lightly touched.
· Cooling is Non-Negotiable: Patience is key! If you frost a warm cake, the frosting will become a runny, messy puddle.
· Make-Ahead Tip: You can bake the cake a day ahead. Let it cool completely, then cover it tightly and frost it the next day.
· Storage: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Let it sit at room temperature for 30 minutes before serving for the best texture and flavor.
Enjoy this taste of Southern hospitality! It’s a uniquely delicious cake that never fails to impress.