Easy Hummingbird Sheet Cake

Hummingbird sheet cake with purple and white chocolate cream cheese frosting in parchment paper lined 13 x 9-inch cake pan on white stucco background.

5 from 1 vote

This Hummingbird Sheet Cake is so moist and delicious, and each bite is filled with flavors of cinnamon, nutmeg, banana, and pineapple! Top it with this silky White Chocolate Cream Cheese Frosting and you'll have yourself the perfect dessert!

Prep Time25

Cook Time55

Total Time1 20

Course: Cake

Cuisine: Dessert

Servings:

Author: Jennifer

Equipment

Ingredients

Hummingbird Sheet Cake

3 cups All-Purpose Flour
2 cups Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
3 Large Eggs whisked before added
1 cup Vegetable Oil
1 1/2 tsp Vanilla Extract
8 oz Crushed Pineapple well-drained
1 cup Pecans chopped, plus extra for topping
3 Bananas well-ripened and smashed

White Chocolate Cream Cheese Frosting

6 oz White Chocolate I used 1 1/2 bars of Ghirardelli's White Chocolate
12 oz Cream Cheese room temperature
6 tbsp Unsalted Butter room temperature
1/2 tbsp Vanilla Extract
3 3/4 - 4 cups Powdered Sugar sifted

Instructions

Hummingbird Sheet Cake

Adjust your oven rack to the 2nd level position and preheat your oven to 350ºF.
Generously spray a 9" x 13" cake pan with a flour-based baking spray, lay a sheet of parchment paper across width-wise, then re-spray the top and sides of the parchment paper with the baking spray.
Before starting, whisk the eggs together in a small bowl and set aside. In a separate bowl, mash the ripened bananas and set them to the side. Drain the crushed pineapple now, too, so it's ready for the batter.
3 Large Eggs, 3 Bananas, 8 oz Crushed Pineapple
In a large mixing bowl add in the granulated sugar, then sift in the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk all together until combined.
3 cups All-Purpose Flour, 2 cups Granulated Sugar, 1 tsp Baking Soda, 1 tsp Salt, 1 tsp Ground Cinnamon, 1/2 tsp Ground Nutmeg
With a spatula, stir in the whisked eggs, then the vegetable oil and vanilla extract, mixing until the cake batter is just combined and moistened.
1 cup Vegetable Oil, 1 1/2 tsp Vanilla Extract
Stir in the drained crushed pineapple, chopped pecans, and smashed bananas. The batter will be thick and mushy in texture.
8 oz Crushed Pineapple, 1 cup Pecans, 3 Bananas
Spread the cake batter into the greased and parchment-lined 9” x 13” cake pan and bake at 350ºF for 30 minutes or until an inserted toothpick into the center of the cake comes out clean.
Cool in the cake pan for 10-15 minutes, then remove the cake using the parchment paper sling and transfer it to the cooling rack to cool completely.

White Chocolate Cream Cheese Frosting

Melt the white chocolate in a double boiler with 1” —1.5” of water in the bottom sauce pan over low heat. Alternatively, you can melt the chocolate in a glass heat-proof mixing bowl that sets evenly on top of a saucepan. Continuously stir the white chocolate until it has fully melted. Remove from heat and allow to cool slightly. You can also use a microwaveable bowl to microwave the white chocolate.
6 oz White Chocolate
Using a hand mixer or a stand mixer that’s fitted with a paddle attachment, beat together the cream cheese and unsalted butter on medium speed until smooth. Scrape down the sides of the bowl as needed.
12 oz Cream Cheese, 6 tbsp Unsalted Butter
Add in the melted white chocolate and vanilla extract and mix until everything is well blended.
1/2 tbsp Vanilla Extract
Switch the mixer speed to a low setting and gradually add in the sifted powdered sugar a little at a time until it’s mixed into the rest of the frosting. The frosting should be fluffy in texture and easily spreadable.
3 3/4 - 4 cups Powdered Sugar

Video

Notes

This recipe makes enough frosting for the top and sides (optional) of a 9" x 13" sheet cake, as well as enough to use for stenciling.
If you're not planning to stencil the cake or decorate with the additional frosting, you can reduce the recipe to 4 ounces White Chocolate, 8 ounces Cream Cheese, 1/4 cup Unsalted Butter, 1 teaspoon Vanilla Extract, and 2 1/2 cups Confectioners Sugar.
Prep and cook times do not include the white chocolate cream cheese frosting recipe. The suggested prep and cook times for this part of the recipe is: Prep time - 20 minutes, Frosting time - 10 minutes, Chilling and Stenciling time - 1 hour (30 minutes initial chilling before applying stencil, 30 for stenciling).

Nutrition