It’s said that Hummingbird Cake is Southern Living’s most requested recipe of all time. If you’ve ever had the pleasure of trying this sweet treat, then I’m sure this comes as no surprise. This recipe hails from Jamaica and was once called Bird Doctor Cake, named after a hummingbird native to the island. No matter the name, this cake is incredibly moist and flavorful with tangy pineapple and sweet banana mixed into the batter. It’s often made as a layered cake, but we thought a sheet cake version would be just as incredible and save a little fuss. We’re all about simplicity around here!
The batter stays pretty true to the original recipe with an 8 ounce can of pineapple (with the juices!) and about four ripe bananas. Chopped pecans are folded into the batter and sprinkled on the frosted cake for plenty of nutty crunch in every bite. We’ve opted for the traditional cream cheese frosting which compliments the tangy cake beautifully, but you could always mix things up with a butter cream or caramel frosting.
Sheet cakes are a great dessert option when you’re feeding a crowd and they transport so easily. Whether it’s for a birthday party, potluck, or dinner party, this easy cake is sure to be a big hit. Give it a try for your next gathering and get ready for everyone to come back for another slice!
Cake
3 cups flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons cinnamon
4 large ripe bananas, mashed
1 (8 oz) can crushed pineapple with juice
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
1 cup chopped pecans
Cream Cheese Frosting
1 (8 oz) package cheese cheese, softened
⅓ cup butter, room temperature
4-4 1/2 cups powdered sugar
1 teaspoon vanilla
¼ teaspoon salt
Additional pecans for topping
Preparation
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