The Best Hummingbird Sheet Cake Recipe
The best hummingbird sheet cake recipe with cream cheese frosting.
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Ingredients
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
Instructions
- 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.
- Beat the eggs and sugar with an electric mixer for 4 minutes until light and fluffy. Add oil and continue beating until combined.
- Sift flour, salt, baking powder, and bicarbonate of soda into the mixture. Add cinnamon, cloves, and nutmeg. Mix briefly just until incorporated.
- Gently fold in pineapple, mashed banana, and walnuts. Pour batter into prepared pan.
- 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.
- Cool completely on a wire rack before removing from pan.
- For frosting: Beat butter and cream cheese until smooth. Gradually add icing sugar and lemon juice. Beat 2-3 minutes until light and fluffy.
- Spread frosting over cooled cake. Sprinkle with chopped nuts to decorate.
Notes
Storage Instructions
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