Decadent Pecan Hummingbird Sheet Cake

If you ask me, hummingbird sheet cake is one of those desserts that makes everyone smile.

This Southern classic brings together sweet bananas, crushed pineapple, and crunchy pecans in a big, shareable format that’s perfect for potlucks and family gatherings. The cream cheese frosting adds just the right amount of tanginess to balance out the fruit.

It’s got all the charm of the traditional layered version but comes together with way less fuss. Plus, you can slice it into generous squares that make serving a breeze.

It’s a laid-back take on an old favorite that never fails to disappear fast at any gathering.

What Kind of Bananas Should I Use?

For this classic Southern cake, you’ll want to use very ripe bananas – the ones with lots of brown spots on the peel are perfect. These overripe bananas are sweeter and more flavorful than their yellow counterparts, which makes them ideal 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. A good trick is to keep those too-ripe bananas in your freezer (just peel them first) – they’ll work great in this recipe once thawed, and you’ll always have them on hand when the baking mood strikes.

Options for Substitutions

This classic Southern cake can handle some ingredient swaps if needed. Here’s what you can try:

• Bananas: The bananas are essential for the signature hummingbird flavor, but if they’re not ripe enough, you can quickly ripen them in a 300°F oven for 15-20 minutes until the skins turn black.
• Crushed pineapple: If you can’t find canned crushed pineapple, pulse fresh pineapple chunks in a food processor. Just make sure to keep the juice! In a real pinch, you could use canned mandarin oranges, but the flavor will be different.
• Vegetable oil: Any neutral oil works here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut flavor).
• Pecans: Walnuts make a great substitute, or you can skip the nuts altogether if you’re dealing with allergies.
• Cream cheese: For the frosting, mascarpone cheese can work instead of cream cheese. Just avoid low-fat versions as they might make the frosting too runny.
• Confectioners’ sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The success of your hummingbird cake largely depends on the ripeness of your bananas – using underripe bananas will result in less moisture and flavor, so wait until they’re deeply speckled with brown spots before mashing them. When mixing the wet and dry ingredients, be careful not to overmix the batter as this can lead to a tough, dense cake instead of the light, tender texture we’re after – stop mixing as soon as the ingredients are just combined. Another common mistake is draining the pineapple juice, which is actually crucial for the cake’s moisture and flavor profile, so make sure to pour in both the fruit and its juice. For the cream cheese frosting, having your ingredients at room temperature is non-negotiable – cold cream cheese will leave you with lumpy frosting, so plan ahead and let both the cream cheese and butter sit out for at least an hour before making the frosting.

What to Serve With Hummingbird Cake?

This sweet Southern cake pairs perfectly with a hot cup of coffee or tea, especially during afternoon gatherings or dessert time. Since it’s already rich and packed with fruit flavors, keep things simple by serving it with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For brunch settings, I like to pair it with some fresh fruit – think berries or sliced peaches – which adds a nice fresh contrast to the cake’s sweetness. If you’re serving this at a party, consider offering both regular and decaf coffee since this cake is definitely worth having even in the evening!

Storage Instructions

Keep Fresh: Since this cake has cream cheese frosting, it needs to be kept in the refrigerator. Place it in an airtight container or cover the baking pan tightly with plastic wrap. It’ll stay fresh and yummy for up to 5 days in the fridge. Just remember that the longer it sits, the more the banana flavor develops!

Freeze: This Hummingbird Sheet Cake freezes really well! Cut it into portions, wrap each piece individually in plastic wrap, then place in a freezer bag. It’ll keep for up to 3 months. The cream cheese frosting holds up great in the freezer too!

Make Ahead: You can bake the cake layer up to 2 days ahead and store it wrapped well in the fridge. Add the cream cheese frosting the day you plan to serve it – this ensures the frosting stays fresh and perfect. If you’re taking it to a party, it can sit at room temperature for up to 2 hours.

Thaw: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Take it out about 30 minutes before serving to let it come closer to room temperature – this is when the texture and flavor are at their best!

Preparation Time	20-30 minutes
Cooking Time	38-42 minutes
Total Time	58-72 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 50-60 g
• Fat: 210-230 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 ripe bananas, mashed
• 8 oz can crushed pineapple, including juice
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla essence
• 1 cup pecans, chopped
• 8 oz package cream cheese, softened
• 1/3 cup room temperature butter
• 4 to 4 1/2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Extra pecans for garnish

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Grease a jelly roll pan measuring 15×10 inches to prevent the cake from sticking.

Make sure the pan is evenly coated for the best results.

Step 2: Sift the Dry Ingredients

In a small bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

This helps to evenly distribute the leavening agents and spices, ensuring a uniform flavor and texture.

Once sifted, set the bowl aside.

Step 3: Mix Wet Ingredients

In a large bowl, combine the mashed bananas, pineapple with its juice, oils, eggs, and vanilla extract.

Mix these ingredients until they are well combined and smooth.

The pineapple juice will add moisture and a subtle sweetness to the cake.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined.

Be careful not to overmix the batter.

Once mixed, fold in 1 cup of pecans to add texture and flavor.

Step 5: Bake the Cake

Spread the batter evenly in the prepared jelly roll pan.

Place the pan in the preheated oven and bake for 38 to 42 minutes.

To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

Allow it to cool completely in the pan.

Step 6: Prepare and Apply the Frosting

As the cake bakes, prepare the frosting by beating together all frosting ingredients until smooth and creamy.

Once the cake has cooled, spread the frosting evenly over the top.

Sprinkle with additional pecan pieces for decoration and a bit of crunch.

Chill the cake until it’s time to serve.