Hummingbird cake is a tasty little spiced cake made with bananas and pineapple that originated in Jamaica. From the cinnamon and allspice blend, to the crushed pineapple and banana puree, this cake has it all. And don’t forget the toasted pecans and cream cheese frosting!
For more delicious, nutty cakes, try our classic Carrot Cake or our German Chocolate Cake!
Why Our Recipe
- An easy sheet cake version of hummingbird cake that feeds a crowd.
- One-bowl cake batter keeps everything simple with easy-to-follow steps.
- Crushed pineapple and banana puree keeps this cake super moist.
We think hummingbird cake is so underrated! Similar to carrot cake, this lesser known cake is spiced with cinnamon and allspice and made with crushed pineapple and a banana puree instead of carrots—it’s like a tropical version of carrot cake! This cake really is the best treat for those that want an ultra moist cake with a subtle sweetness that isn’t too rich or decadent.
Ingredient Notes
- All-Purpose Flour: Stick with regular all-purpose flour for the best results. We don’t recommend using cake flour as it makes this cake crumbly.
- Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
- Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-flavored oil.
- Crushed Pineapple: Adds extra moisture and flavor to the cake. Lightly drain before adding to your batter.
- Banana Puree:
- Cream Cheese: Softened and full-fat works best for this creamy frosting.
- Vanilla Extract: Enhances the flavor. Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a pinch.
- Powdered Sugar: Add it in half a cup at a time. More powdered sugar makes for a thicker frosting. How thick you make it is a matter of personal preference.
Frosting Options
Hummingbird cake pairs well with a variety of frostings, though we love the thick and creamy texture of cream cheese frosting. If you’re not a fan, here are a few delicious alternatives:
Buttercream Frosting: For those who prefer a silky smooth and sweet option, buttercream frosting is ideal. It’s versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.
Ermine Frosting: Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness.
Customize your Cake
Adding mix-ins to your cake is a fantastic way to customize them to make this cake your own. Whether you’re a fan of chocolate chips, nuts, or dried fruit, here’s how to incorporate these yummy extras:
Dried Fruit: If you’re a fan of dried fruit, we recommend a 1/2 cup of raisins or dried cherries. They provide bursts of sweetness and a chewy texture that enhances the overall experience.
Chocolate Chips: For a sweet twist, stir in 1/2 cup of semi-sweet or milk chocolate chips into the dough. They add a melty, chocolatey goodness that pairs wonderfully with the spices.
Nuts: This recipe already has 1 cup of toasted pecans (trust me, you’re going to want to toast them), but you could sub for (or simply add) some walnuts if you prefer them. Pecans are traditional for hummingbird cake, but you can totally play with this recipe and use your favorite nuts.
The Right Pan
Choosing the right pan is key to ensuring your cake turns out perfectly. For this sheet cake, we use a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the taste and texture.
Preparing the Pan
Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.
Storage Instructions
Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze individual slices separated on a baking sheet. Once frozen solid, wrap tightly in plastic wrap and store in an airtight container for up to 3 months. Let thaw at room temperature.
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