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Hummingbird Sheet Cake

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 1 sheet cake 1x


This Hummingbird Sheet cake tastes like bananas and cinnamon and subtle pineapple all wrapped up in a moist and so very delicious cake.  With the cream cheese icing it’s a show stopper!



Hummingbird Cake:

  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 3 eggs (beaten)
  • 1 1/4 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 8- oz can crushed pineapple (well drained)
  • 1 cup chopped pecans
  • 2 cups chopped firm ripe bananas

Cream Cheese Icing:

  • 1 250 g block of cream cheese (softened)
  • 2 cups sifted icing sugar (confectioners)
  • 1/2 cup unsalted butter (softened)
  • 1/2 tsp vanilla


Hummingbird Cake:

  1. Preheat your oven to 350 degrees.
  2. Lightly grease a 9×13 cake sheet pan, or line the bottom with parchment paper. Set aside.
  3. Sift together the flour, sugar, salt, baking soda and cinnamon. Set aside.
  4. In a separate bowl beat together the eggs and vegetable oil. Stir in vanilla.
  5. Add the oil mixture to the flour mix, and gently combine.
  6. Stir in the pineapple and pecans.
  7. Then stir in the bananas.
  8. Pour the batter into your prepared baking pan, and bake for 50 – 60 minutes (until a toothpick inserted into the centre of the cake comes out clean).
  9. Let the cake cool for at least 30 minutes before spreading on the icing.

Cream Cheese Icing:

  1. With a mixer on low speed, combine the cream cheese, sugar, butter and vanilla until smooth.
  2. Then increase the speed to high, and mix until light and fluffy.
  3. After the cake has cooled, spread on the icing.
  4. Enjoy!
  • Category: Cake

Keywords: hummingbird cake