This hummingbird sheet cake brings together crushed pineapple, mashed banana, warm spices, and crunchy walnuts in one easy-to-share pan. Topped with thick cream cheese frosting, it’s moist, fruity, and feeds a crowd without the fuss of layering.
The cake bakes in a 9×13-inch pan, making it perfect for potlucks, parties, or when you want a simpler approach than a traditional layer cake. You’ll get that classic hummingbird flavour—think banana bread meets spiced fruit cake—with minimal decorating required.
Cream cheese frosting adds tangy richness that balances the sweet fruit. A sprinkle of chopped nuts on top gives textural contrast and helps finish the look.
What Is Hummingbird Cake?
Hummingbird cake is a Southern classic featuring pineapple, banana, and warming spices like cinnamon and nutmeg. The name comes from its sweetness, supposedly sweet enough to attract hummingbirds.
The recipe first appeared in Southern Living magazine in 1978, submitted by a reader named Mrs. Wiggins. It quickly became one of their most requested recipes and remains popular across the American South.
The texture sits somewhere between banana bread and carrot cake. It’s incredibly moist from the fruit but still has a tender crumb. Chopped nuts throughout add crunch and prevent it from feeling too dense.
Unlike angel food or chiffon cakes, this uses oil instead of butter, which keeps it soft for days. The fruit also contributes moisture that doesn’t dry out quickly.
Why Make a Sheet Cake Version?
Simpler assembly
You bake everything in one pan. No splitting layers, no worry about uneven stacking, no crumb coating required.
Easier portioning for groups
A 9×13 pan cuts into neat squares that serve 12-15 people. Perfect for gatherings where you need consistent portions.
Less frosting needed
You only frost the top surface rather than covering multiple layers. This also means less sweetness overall, which some people prefer.
Travels better
Sheet cakes stay in their baking pan, making transport to events much simpler than a tall layer cake on a stand.
Ingredient Notes & Substitutions for Hummingbird Sheet Cake
Pineapple
Tinned crushed pineapple works best. Drain it well but save the juice for another use. Fresh pineapple works too—just make sure it’s very ripe and finely chopped. Remove the tough core section.
Bananas
Use overripe bananas with brown spots. They mash easily and contribute more natural sweetness. You’ll need about 3 medium bananas for 1½ cups mashed.
Sugar
Light brown sugar adds subtle molasses notes that complement the spices. White granulated sugar works fine if that’s what you have.
Oil vs butter
This recipe uses sunflower or vegetable oil, which keeps the cake tender and moist longer than butter would. Don’t substitute melted butter—the texture won’t be the same.
Spices
Cinnamon, cloves, and nutmeg create warmth without overpowering the fruit. Don’t skip the cloves—they add depth that makes this taste more complex.
Nuts
Walnuts are traditional, but pecans work beautifully too. Chop them roughly so you get texture in every bite. Toast them first for deeper flavour if you have time.
Cream cheese
Use full-fat brick-style cream cheese at room temperature. Low-fat versions or spreadable cream cheese in tubs won’t whip properly and may split.
Baking Tips for Perfect Results
Chop the pineapple finely
Large chunks sink to the bottom during baking. Aim for pieces no bigger than a raisin.
Don’t overmix the batter
Fold in the fruit and nuts gently once you’ve added the flour. Overmixing develops gluten, which makes the cake tough.
Watch the baking time
Start checking at 40 minutes. The cake is done when a skewer inserted in the centre comes out clean and the edges pull away from the pan slightly.
Cover with foil if browning too fast
Around the 25-minute mark, loosely tent foil over the top if it’s getting too dark. This prevents a burnt surface while the centre finishes baking.
Cool completely before frosting
Even a slightly warm cake will melt the frosting and make it slide off. Wait at least an hour after removing from the oven.
What size pan do you need for a hummingbird sheet cake?
I love to make a traditional double-layer cake but a sheet cake is so much easier to share with a crowd. This is party food at its best.
I used a 23cm x 33cm x 5cm non-stick KitchenAid sheet pan. For people in America, this is 9 inches x 13 inches x 2 inches.
It is only necessary to line the bottom and one side of the pan. Cut only one strip to do this. I gave the sides that were not lined a light spray of cooking spray. The cake pulls away from the sides once baked anyway.
FAQ for Hummingbird Sheet Cake
Can I make this as a layer cake instead?
Yes. Divide the batter between two greased 9-inch round pans. Bake for 30-35 minutes and layer with frosting between and on top.
Why is it called hummingbird cake?
The name likely comes from how sweet it is—sweet enough to attract hummingbirds. Some sources suggest it originated in Jamaica where it was called “doctor bird cake” after their national bird.
Can I leave out the nuts?
You can, but the cake will lack textural contrast. If you have nut allergies, try adding shredded coconut for crunch instead.
What’s the difference between hummingbird cake and carrot cake?
Both use oil and spices, but hummingbird cake has pineapple and banana instead of carrots. Hummingbird cake is typically sweeter and more fruit-forward.
My frosting is too runny—what went wrong?
Your butter or cream cheese was probably too warm. Chill the frosting for 20 minutes, then beat again. You can also add more icing sugar, 2 tablespoons at a time.
Can I use fresh pineapple instead of tinned?
Yes, but make sure it’s very ripe and finely chopped. You’ll need about 2 cups of chopped fresh pineapple to replace one tin.
How do I know when the cake is done?
Insert a skewer or knife into the centre. It should come out clean or with just a few moist crumbs. The edges will also pull slightly away from the pan.
Can I make this hummingbird sheet cake dairy-free?
The cake itself can be made dairy-free (it uses oil, not butter). For the frosting, substitute vegan cream cheese and dairy-free butter, though the texture may differ.
Cake Ingredients:
- 4 large eggs
- 210 g 1½ cups white or light brown sugar
- 250 ml 1 cup sunflower or vegetable oil
- 280 g 2 cups cake flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 450 g 2 cups drained weight crushed pineapple, finely chopped
- 350-360 g 1½ cups mashed ripe banana (about 3 medium bananas)
- ¾ cup chopped walnuts
Cream Cheese Frosting:
- 100 g butter room temperature
- 140 g cream cheese room temperature
- 450 g 3 cups icing sugar
- 2 teaspoons lemon juice
- Extra chopped walnuts or pecans for decoration
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Preheat oven to 180°C (350°F). Line a 23cm x 33cm x 5cm (9x13x2-inch) baking pan with parchment paper on the bottom and up two sides.
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Beat the eggs and sugar with an electric mixer for 4 minutes until light and fluffy. Add oil and continue beating until combined.
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Sift flour, salt, baking powder, and bicarbonate of soda into the mixture. Add cinnamon, cloves, and nutmeg. Mix briefly just until incorporated.
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Gently fold in pineapple, mashed banana, and walnuts. Pour batter into prepared pan.
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Bake 40-50 minutes until golden brown and a skewer inserted in the centre comes out clean. Loosely cover with foil halfway through if browning too quickly.
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Cool completely on a wire rack before removing from pan.
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For frosting: Beat butter and cream cheese until smooth. Gradually add icing sugar and lemon juice. Beat 2-3 minutes until light and fluffy.
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Spread frosting over cooled cake. Sprinkle with chopped nuts to decorate.
Store hummingbird sheet cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
The cream cheese frosting requires chilling if you plan to keep it for longer than 48 hours. Bring slices to room temperature before serving—cold cake mutes the flavour.
Cover the pan tightly with plastic wrap or transfer frosted slices to an airtight container. Press the wrap directly onto any cut edges to prevent drying.
You can freeze unfrosted cake for up to 3 months. Wrap individual slices in plastic, then foil. Thaw overnight in the refrigerator and serve cold.
Frosted cake freezes less well, but the cream cheese frosting can become grainy when thawed. If you must freeze it, use an airtight container and expect some texture changes.
Servings: 10 -14
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