I’ve got to tell you about this Hummingbird Sheet Cake that’s become my go-to dessert for practically every gathering. It’s this magical combination of pineapple, banana, and pecans that creates the most moist, flavorful cake you can imagine. And that white chocolate cream cheese frosting? Pure heaven. What I love most is how simple it is—just one pan and you’re done. No fussy layers or decorating skills required. Want to know the secret to getting those fruit flavors to really shine through?
Why You’ll Love this Hummingbird Sheet Cake
If you’re a fan of cakes that bring together the perfect balance of fruity sweetness and nutty goodness, this Hummingbird Sheet Cake is about to become your new obsession.
I’m talking about moist cake loaded with pineapple and banana, plus crunchy pecans in every bite.
What makes it truly special? That white chocolate cream cheese frosting. Smooth, tangy, not too sweet. The kind of topping you’ll be tempted to eat with a spoon before it even reaches the cake.
Best part? It’s easier than layer cakes, no stacking required.
What Ingredients are in Hummingbird Sheet Cake?
This classic Southern-inspired dessert combines tropical fruits with a rich, decadent frosting that’ll make your taste buds dance.
For the cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 large eggs
- 1½ cups oil
- 1½ teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple
- 2 ripe bananas, chopped
- 1 cup pecans
For the white chocolate cream cheese frosting:
- ½ cup butter
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted
For best results, make sure your butter and cream cheese are at room temperature before making the frosting—cold ingredients can lead to a lumpy mess, and who wants that when we’re talking about something as heavenly as white chocolate cream cheese frosting?
How to Make this Hummingbird Sheet Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. This simple prep work makes all the difference between a cake that slides out beautifully and one that stubbornly sticks to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, combine 3 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon. Whisking these together guarantees even distribution of the leavening agents throughout your batter.
Step 3: Add the Wet Ingredients
To your dry mixture, add 3 eggs, 1½ cups of oil, and 1½ teaspoons of vanilla extract. Mix until just combined—no need to beat the life out of it, as overmixing can make your cake tough.
Step 4: Fold in the Fruits and Nuts
Gently fold in the 8-ounce can of crushed pineapple (with juice), 2 chopped bananas, and 1 cup of pecans. This is where the magic happens, those tropical flavors mingling together to create that signature hummingbird cake taste.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell absolutely divine about halfway through.
Step 6: Cool Completely
Allow your cake to cool completely in the pan before frosting. Patience is a virtue here—applying frosting to a warm cake is a recipe for a melty disaster.
Step 7: Make the Frosting
Beat ½ cup of room temperature butter with 8 ounces of cream cheese until smooth. Add 1 teaspoon of vanilla extract and gradually incorporate 4 cups of powdered sugar, mixing until creamy and lump-free. For the smoothest, most consistent frosting texture, consider using a stand mixer which makes quick work of cream cheese frosting.
Step 8: Add the White Chocolate
Fold 4 ounces of melted white chocolate into your frosting mixture. This adds a subtle richness that elevates the frosting from simply delicious to absolutely extraordinary.
Step 9: Frost and Serve
Generously spread the white chocolate cream cheese frosting over your completely cooled cake. Who can resist running a finger along the edge of the bowl for a little taste test?
What to Serve with Hummingbird Sheet Cake
This tropical-inspired cake truly stands on its own, but a few thoughtful accompaniments can turn it into a complete dessert experience. A scoop of vanilla bean ice cream creates a delightful temperature contrast against the sweet, spiced cake.
For morning gatherings, pair with a strong cup of coffee—the bitter notes balance the cake’s sweetness beautifully. Fresh fruit on the side, particularly sliced strawberries or a mixed berry medley, adds a bright, acidic counterpoint.
If you’re serving this at a special occasion, a small glass of dessert wine like Moscato works wonderfully. And don’t underestimate how lovely this cake is with simple afternoon tea, especially something with citrus or floral notes.
The cake makes an excellent brunch centerpiece or after-dinner treat.
Hummingbird Sheet Cake Substitutions and Variations
- Nut Alternatives: Walnuts or toasted coconut flakes work beautifully in place of pecans. For nut-free, try sunflower seeds.
- Seasonal Touches: Add ¼ cup shredded carrots in spring, or fold in ½ cup cranberries for winter holiday gatherings.
- Pretty Garnishes: Top with edible flowers, candied pineapple bits, or a light dusting of cinnamon.
Leftovers and Storage for this Hummingbird Sheet Cake
This delicious cake actually gets better overnight as the flavors meld together! Store leftovers in an airtight container in the refrigerator for up to 5 days.
To keep the cake moist, place a piece of parchment paper directly against any cut edges.
For longer storage, freeze unfrosted or frosted cake:
- Unfrosted: Wrap tightly in plastic wrap, then foil, and freeze up to 3 months
- Frosted: Flash-freeze uncovered until firm, then wrap and store up to 2 months
When ready to enjoy, thaw refrigerated slices at room temperature for 30 minutes.
Frozen cake should thaw overnight in the refrigerator. A 10-second microwave zap can refresh day-old slices, but don’t overdo it or the frosting will melt!
Final Thoughts
This Hummingbird Sheet Cake brings together the tropical sweetness of pineapple and banana with warm cinnamon and crunchy pecans, all crowned with a decadent white chocolate cream cheese frosting.
There’s something undeniably comforting about this southern classic transformed into an easy-to-serve sheet cake format. Perfect for potlucks, family gatherings, or whenever you need to feed a crowd without fuss, this cake strikes the ideal balance between special and approachable.
The combination of fruit, nuts, and that irresistible frosting makes it a year-round favorite that bridges seasons and occasions. Some recipes become traditions for good reason, and this hummingbird cake is certainly one of them.