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This hummingbird sheet cake is Southern comfort in dessert form—moist, tender, and full of old-school charm. Imagine banana bread going on a tropical getaway, with crushed pineapple, warm cinnamon and nutmeg, and crunchy pecans all in the mix. Every bite is cozy, spiced just right, and kissed with sweet vanilla. And let’s not forget the dreamy layer of cream cheese frosting that takes it over the top. Whether it’s for a party or just a Tuesday pick-me-up, this cake brings a whole lot of love to the table.
Hummingbird sheet cake is a soft, sweet and moist cake with fruity pineapple and creamy banana, subtle vanilla, crunchy pecans, and tangy cream cheese frosting.
You might also like hummingbird cake, hummingbird cupcakes, banana muffins, and banana bread French toast.
Why You’ll Love It
Ideal for any occasion: Whether you’re celebrating something big or you just happen to be in a baking mood, hummingbird sheet cake is always a popular treat.
So simple to make: You just need to combine the batter ingredients, bake the cake, combine the frosting ingredients and frost it. As it’s a sheet pan style cake rather than a conventional round cake, you don’t need to use several cake pans to make separate layers.
Amazing flavors: Tropical fruit flavors, crunchy pecans, earthy warm spices, and a tangy cream cheese frosting are just some of the elements making this moist, tender cake well worth whipping up.
Hummingbird Sheet Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Spoon and level the flour or weigh it; it should be 300 grams if using a kitchen scale.
Granulated sugar: For sweetness. This should also weigh 300 grams.
Ground cinnamon: I like to add a little extra cinnamon to mine.
Bananas: For a tropical flavor and moistness. Make sure the bananas are ripe or close to ripe. Some recipes call for the bananas to be mashed first, but I prefer to beat the bananas with the pineapple and oil to save on time and extra dishes.
Canned crushed pineapple: Keep it undrained.
Baking powder and baking soda: To achieve a light airiness in the cake.
Eggs: Room temperature eggs work best. Having all of the ingredients at room temperature ensures the cake will rise properly when baking.
Butter: For richness in the frosting.
Cream cheese: It’s easier to beat cream cheese and butter when they are softened to room temperature.
Nuts: For a contrasting crunch. Choose from pecans or walnuts.
How to Make Hummingbird Cake in a Pan
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cake batter: Whisk the flour, sugar, spices, baking soda, and salt in one bowl and beat the oil, bananas and pineapple in another bowl. Add the eggs and vanilla, and then combine the dry ingredients with the wet ingredients. Fold in the nuts.
Bake the cake: Pour the batter into a prepared pan and bake until done. Let the hummingbird sheet cake cool completely.
Make the frosting: Beat the cream cheese, butter and vanilla and then add the powdered sugar.
Frost the cake: Spoon the frosting over the cooled cake and spread it evenly with an offset spatula. Sprinkle some chopped nuts on top and chill the frosted moist banana cake for 20 minutes at least before slicing and serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Butter: You can use salted or unsalted for the rich cream cheese frosting. Salted butter will help keep the frosting from being too sweet.
Nuts: Use your choice of walnuts or pecans or even some of each. Another idea is substituting another nut such as hazelnut.
Cooking oil: Vegetable or canola oil are fine, or you can use another type of oil if preferred.
Coconut: Add shredded coconut to the cake batter if you like and/or sprinkle some on top.
Serving Suggestions
Appetizers: Begin with melon prosciutto salad or miso chicken soup.
Main dishes: Next, serve beef curry or a Jamaican brown chicken stew.
Desserts: Finish off with a slice of hummingbird sheet cake (and perhaps a rum runner cocktail too!)
How to Store Jamaican Hummingbird Sheet Cake
Room temperature: Keep the cake in an airtight container or cover it with plastic wrap and store it in the fridge for up to 5 days.
Freeze: Wrap the cake in both plastic wrap and foil to prevent freezer burn and keep out the freezer “flavors.” Store it in the freezer for up to 3 months. I recommend freezing the cake before adding the frosting and making the frosting fresh before serving for the best texture and flavor.
Thaw: Defrost it overnight in the refrigerator before serving.
Top Tips
Mash the bananas: Using a potato masher to mash up the pieces of banana with the oil and crushed pineapple will help the mixing go faster, but isn’t required. You can use a stand mixer or electric mixer, as preferred, to combine these hummingbird cake ingredients.
Keep it cool: Because of the cream cheese frosting, you don’t want the cake to sit at room temperature for longer than 2 hours. Keep it refrigerated.
Smooth frosting: An offset spatula will be very useful here for spreading smooth, even frosting over the cake.
Hummingbird Sheet Cake FAQs
That’s your choice. You can either enjoy it chilled or bring it up to room temperature before serving. Don’t let this cake sit at room temperature for longer than 2 hours (30 minutes if it’s warm where you are) because of the cream cheese frosting.
Hummingbird cake originates in Jamaica where it’s also known as “doctor bird cake.” A doctor bird is a type of hummingbird found in the West Indies. This cake became popular in the Southern US states back in the 1970s, and the tropical flavors of banana and pineapple are featured because of the abundance of these exotic fruits in Jamaica.
Hummingbird Sheet Cake Recipe
Hummingbird Sheet Cake
Equipment
- Baking Dish or Deep Sheet Pan 9 x 13-Inch, About 4 Quarts
- Electric Mixer or Stand Mixer with Paddle Attachment
Ingredients
For the Cake:
- 2 ½ Cups all-purpose flour, spooned and leveled
- 1 ½ Cups granulated sugar
- 2 Teaspoons ground cinnamon
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
- ⅓ Cup canola oil, or vegetable oil
- 2 bananas, medium
- ¾ Cup crushed pineapple, undrained
- 2 eggs, large, at room temperature
- 1 Teaspoon vanilla extract
- 1 Cup pecans, or walnuts, finely chopped, plus more for decorating the cake
- butter, or shortening, for greasing the pan
For the Cream Cheese Frosting:
- 8 Ounces cream cheese, at room temperature
- 6 Tablespoons unsalted butter, at room temperature
- 1 Teaspoon vanilla extract
- 3 Cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish or pan with butter or shortening. Set the dish aside.
Make the Cake Batter:
- Whisk together the flour, sugar, cinnamon, baking soda, nutmeg, salt, and baking powder in a medium bowl until combined. Set the dry ingredients aside.
- Peel and then tear apart the bananas into 1-inch pieces.
- In a large bowl, beat the oil, bananas and crushed pineapple with an electric mixer at medium speed until smooth.
- Add the eggs one at a time and add the vanilla extract with the second egg. Mix until the eggs are just combined.
- Gradually add the dry ingredients to the wet ingredients until the mixture is a thick, wet batter.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
Bake the Hummingbird Cake:
- Pour the batter into the greased baking dish and bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out with just a few small crumbs and the top of the cake is brown.
- Let it cool completely at room temperature.
Make the Frosting:
- In a large mixing bowl, beat the softened cream cheese, butter and vanilla together with an electric mixer until smooth and creamy, 4 or 5 minutes.
- Gradually add the powdered sugar, half a cup at a time, beating on low speed after each addition until it is all mixed.
- Increase to medium speed and beat until the frosting is smooth and creamy.
Frost the Cake:
- Spoon the frosting on top of the cake and spread it out evenly.
- Sprinkle some extra chopped pecans on top of the cake.
- Refrigerate the cake for at least 20 minutes before serving to allow the frosting to set.
Notes
Keep it cool: Because of the cream cheese frosting, you don’t want the cake to sit at room temperature for longer than 2 hours. Keep it refrigerated.
Smooth frosting: An offset spatula will be very useful here for spreading smooth, even frosting over the cake.
Nutrition
This mouthwatering hummingbird sheet cake combines mashed bananas with sweet pineapple, chopped pecans or walnuts, warm cinnamon and nutmeg, and a touch of vanilla extract. The delicious cake is frosted with a lovely cream cheese icing. Simpler than the traditional hummingbird cake recipe, this sheet pan cake doesn’t need you to make layers as it’s all make in a sheet cake pan or similar baking dish. But it’s every bit as delicious as a layer cake.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
