Step-by-Step Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large mixing bowl, whisk together flour, sugars, baking soda, cinnamon, nutmeg, and salt.
2. Mix in the Wet Ingredients
Add eggs, oil, and vanilla to the dry mixture, stirring gently until just combined. Fold in the mashed bananas, crushed pineapple (with juice), and pecans. The batter will be thick and slightly chunky—that’s exactly how it should look.
3. Bake to Perfection
Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
4. Make the Frosting
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, until fluffy. Mix in vanilla extract.
5. Frost and Serve
Spread the cream cheese frosting generously over the cooled cake. For a decorative touch, sprinkle with extra chopped pecans or toasted coconut. Slice into squares and serve straight from the pan.
Tips for Success
Don’t overmix: Stir until ingredients are just incorporated to keep the cake tender.
Use ripe bananas: The spottier the bananas, the sweeter and more flavorful your cake will be.
Chill before slicing: For neater squares, refrigerate the frosted cake for 30 minutes before cutting.
Why You’ll Love It
The Hummingbird Sheet Cake is more than just dessert—it’s nostalgia baked into every slice. It’s the kind of cake that disappears quickly at potlucks, makes birthdays extra special, and brings smiles to any gathering. The sheet cake format makes it simple, but the flavors are anything but ordinary.
