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Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13 inch sheet cake pan.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.

To the same bowl with the dry ingredients, add the large eggs, vegetable oil, crushed pineapple with juice, mashed ripe bananas, and vanilla extract.

Mix all the ingredients together using a whisk or spatula until just combined. Be careful not to overmix.

Gently fold in the chopped pecans, if using, into the batter.

Pour the prepared cake batter evenly into the greased and floured sheet cake pan.

Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the baked cake from the oven and let it cool completely on a wire rack. This will take at least 1 hour.

While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese and softened butter. Beat these together with an electric mixer until the mixture is smooth and creamy.

Beat in the vanilla extract until fully incorporated.

Gradually add the powdered sugar to the mixture, beating until the frosting is smooth and lump-free.

If the frosting is too thick, add heavy cream, one tablespoon at a time, and beat until the desired light and fluffy consistency is achieved.

Once the Hummingbird Sheet Cake has cooled completely, spread the prepared cream cheese frosting evenly over the top surface of the cake using an offset spatula or knife.

The cake is now ready to be sliced and served.


Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13 inch sheet cake pan.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.

To the same bowl with the dry ingredients, add the large eggs, vegetable oil, crushed pineapple with juice, mashed ripe bananas, and vanilla extract.

Mix all the ingredients together using a whisk or spatula until just combined. Be careful not to overmix.

Gently fold in the chopped pecans, if using, into the batter.

Pour the prepared cake batter evenly into the greased and floured sheet cake pan.

Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the baked cake from the oven and let it cool completely on a wire rack. This will take at least 1 hour.

While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese and softened butter. Beat these together with an electric mixer until the mixture is smooth and creamy.

Beat in the vanilla extract until fully incorporated.

Gradually add the powdered sugar to the mixture, beating until the frosting is smooth and lump-free.

If the frosting is too thick, add heavy cream, one tablespoon at a time, and beat until the desired light and fluffy consistency is achieved.

Once the Hummingbird Sheet Cake has cooled completely, spread the prepared cream cheese frosting evenly over the top surface of the cake using an offset spatula or knife.

The cake is now ready to be sliced and served.
