Hummingbird Sheet Cake

Step 1: Preheat the 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: Prepare the Cake Batter
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Add Wet Ingredients: In a separate bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Stir until fully incorporated.
Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the chopped pecans.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
Step 4: Prepare the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, starting with 4 cups and adding more if needed to reach your desired consistency. Beat until the frosting is smooth and fluffy.
Mix in the vanilla extract and salt, beating until fully incorporated.
Step 5: Frost the Cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top of the cake.
Sprinkle additional chopped pecans over the top for garnish.
Step 6: Serve and Enjoy
Slice the cake into squares and serve. This cake is best enjoyed at room temperature but can be stored in the refrigerator.
🍽 Cook’s Notes & Tips
Bananas: Use very ripe bananas with brown spots for the best flavor and sweetness.
Mixing: Be careful not to overmix the batter to keep the cake light and fluffy.
Nuts: Toast the pecans before adding them to the batter and as a topping for a deeper, nuttier flavor.
Frosting Consistency: Adjust the amount of powdered sugar to achieve your preferred frosting consistency. For a thicker frosting, add more powdered sugar; for a thinner frosting, add less.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Variations of Hummingbird Sheet Cake
Here are some ways to customize your Hummingbird Sheet Cake:
Hummingbird Bundt Cake: Pour the batter into a greased and floured bundt pan and bake for 50-60 minutes. Frost with cream cheese frosting or a simple glaze.
Gluten-Free Hummingbird Cake: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure.
Lighter Hummingbird Cake: Substitute the vegetable oil with applesauce for a lower-fat version. Use light cream cheese in the frosting.
Tropical Hummingbird Cake: Add 1/2 cup of shredded coconut to the batter for an extra tropical twist.
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