Looking for a crowd-pleasing dessert that’s perfect for potlucks, family gatherings, or just because? Sometimes the usual chocolate cake or brownie pan just doesn’t cut it when you want to make something a bit more special. After all, finding that sweet spot between easy-to-make and impressive-to-serve can feel like quite the challenge, especially when you’re feeding a bigger group.
That’s where this hummingbird sheet cake comes in handy – it’s got all the charm of the classic Southern layer cake but in a fuss-free format that’s simple to transport and serve. Packed with banana, pineapple, and pecans, it’s the kind of cake that makes people ask for the recipe every single time.
Why You’ll Love This Hummingbird Cake
- No fancy equipment needed – This sheet cake version of the classic Southern dessert comes together with just basic baking tools – no special cake pans or decorating skills required.
- Make-ahead friendly – You can bake this cake a day in advance and it actually gets better as the flavors meld together. The cream cheese frosting holds up beautifully in the fridge.
- Perfect for sharing – The sheet pan format makes it easy to transport to potlucks and parties, and it serves a crowd without any fussy layering or decorating.
- Foolproof recipe – With simple ingredients like ripe bananas and canned pineapple, this recipe is really forgiving and turns out moist and delicious every time.
- Classic Southern flavor – The combination of sweet bananas, juicy pineapple, warm cinnamon, and crunchy pecans creates that beloved traditional hummingbird cake taste everyone knows and loves.
What Kind of Bananas Should I Use?
For this classic Southern cake, you’ll want to use very ripe bananas – we’re talking about those spotty, dark ones that you might normally think about throwing away. These overripe bananas are actually perfect because they’re at their sweetest and most flavorful stage, which is exactly what you want for baking. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. Just make sure to avoid using green or barely yellow bananas, as they won’t provide the same natural sweetness and won’t mash as easily into your batter.
Options for Substitutions
Let me share some helpful substitutions for this classic Southern cake:
- All-purpose flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend that contains xanthan gum.
- Bananas: This is a key ingredient that gives the cake its signature taste, so I wouldn’t skip it. If your bananas aren’t ripe enough, you can quickly ripen them in a 300°F oven for 15-20 minutes until they’re black.
- Crushed pineapple: While it’s important for authentic flavor, you could use applesauce mixed with 2 tablespoons of pineapple juice as a substitute. The texture will be slightly different but still good.
- Vegetable oil: Feel free to use melted coconut oil, canola oil, or even unsweetened applesauce (use 3/4 cup applesauce plus 1/4 cup oil for best results).
- Pecans: Walnuts make a great alternative, or you can skip nuts altogether if you’re dealing with allergies.
- Cream cheese: For the frosting, mascarpone cheese works well as a substitute. For a dairy-free option, try dairy-free cream cheese, but the texture might be slightly different.
Watch Out for These Mistakes While Baking
The success of your hummingbird cake depends heavily on using properly ripened bananas – those spotty, dark ones on your counter are perfect since they’re sweeter and mash more easily than their yellow counterparts. A common mistake is not draining the crushed pineapple enough, which can make your cake too wet – while you want to keep the juice, give it a quick strain to remove any excess liquid. When mixing the batter, be careful not to overmix once you’ve combined the wet and dry ingredients, as this can lead to a dense, tough cake instead of the light, tender texture we’re after. For the cream cheese frosting, having your cream cheese and butter at true room temperature (about 30 minutes on the counter) is crucial – cold ingredients will leave you with lumpy frosting that’s hard to spread. Finally, if you’re toasting the pecans for topping, keep a close eye on them as they can go from perfectly golden to burnt in seconds.
What to Serve With Hummingbird Cake?
This sweet Southern cake pairs perfectly with a hot cup of coffee or tea, especially during an afternoon gathering with friends. Since it’s quite rich and sweet, I like to serve it alongside some fresh fruit – think strawberries, raspberries, or even some fresh pineapple slices to complement the flavors in the cake. For a special touch, you might want to add a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving this at a party, consider putting out some coffee with different flavored creamers or even some cold milk for the kids.
Storage Instructions
Keep Fresh: This hummingbird sheet cake stays moist and yummy when kept in an airtight container in the fridge. Since it has cream cheese frosting, it’s best not to leave it at room temperature for more than 2 hours. In the fridge, it’ll stay fresh for up to 5 days – if it lasts that long!
Freeze: Want to save some for later? Cut the cake into portions and freeze them individually wrapped in plastic wrap, then placed in a freezer bag. They’ll keep well for up to 3 months. Just remember that the texture of the cream cheese frosting might change slightly after freezing.
Thaw: When you’re craving a piece of your frozen cake, just transfer it to the fridge and let it thaw overnight. For the best taste and texture, let it sit at room temperature for about 30 minutes before serving. The banana and pineapple keep this cake super moist even after thawing!
Preparation Time | 15-25 minutes |
Cooking Time | 38-42 minutes |
Total Time | 53-67 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4500-5000
- Protein: 40-50 g
- Fat: 250-300 g
- Carbohydrates: 600-650 g
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large very ripe bananas, mashed
- 1 (8 oz) can crushed pineapple with its juice
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
- 1 (8 oz) package cream cheese, softened
- 1/3 cup butter, softened
- 4 to 4 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon salt
- Extra pecans for topping
Step 1: Prepare the Oven and Pan
Preheat your oven to 350 degrees F.
While it’s warming up, grease a jelly roll pan (15×10 inches) to ensure the cake doesn’t stick during baking.
Step 2: Mix Dry Ingredients
In a small bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Sifting helps to eliminate any lumps and combines the dry ingredients evenly.
Set this mixture aside for later use.
Step 3: Combine Wet Ingredients
In a large bowl, mix together the mashed bananas, pineapple with its juices, oils, eggs, and vanilla.
Stir the ingredients until they are well combined, ensuring a smooth batter base for your cake.
Step 4: Create the Cake Batter
Gradually add the dry ingredients into the bowl with the wet ingredients.
Mix until they are just incorporated to avoid over-mixing, which can make the cake dense.
Gently fold in 1 cup of pecans for added texture and flavor.
Step 5: Bake the Cake
Spread the batter evenly in the prepared jelly roll pan.
Bake in the preheated oven for 38-42 minutes, or until a toothpick inserted into the center of the cake comes out clean.
This will ensure the cake is fully cooked through.
Step 6: Frost and Finish the Cake
While the cake is baking, beat together all the frosting ingredients until smooth and creamy.
Once the cake is out of the oven, allow it to cool completely in the pan.
Once cooled, spread the frosting evenly over the top of the cake and sprinkle additional pecan pieces for garnish.
Step 7: Chill and Serve
Chill the cake in the refrigerator until ready to serve.
This helps the frosting set and enhances the cake’s texture and flavors.
When you’re ready to enjoy, slice, serve, and savor each delicious bite!