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The best hummingbird sheet cake

This Hummingbird Sheet Cake is a tropical delight! Bursting with flavors of banana and pineapple, it’s topped with luscious cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 large free-range eggs
  • 210 g white or light brown sugar
  • 250 ml sunflower oil
  • 280 g cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 450 g finely chopped pineapple
  • 350-360 g roughly mashed banana
  • 3/4 cup walnuts chopped
For the Frosting:
  • 100 g butter room temperature
  • 140 g President thick and smooth plain cream cheese
  • 450 g icing sugar
  • 2 tsp lemon juice
  • Extra chopped walnuts or pecan nuts for decoration

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Spatula
  • Baking sheet
  • Cooling rack
  • Offset spatula

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking sheet to prevent sticking.
  2. Step 2: In a large mixing bowl, whisk together the cake flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  3. Step 3: In another bowl, beat together the eggs and sugar until well combined. Gradually add the sunflower oil and mix until smooth.
  4. Step 4: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix.
  5. Step 5: Fold in the finely chopped pineapple, mashed bananas, and chopped walnuts until evenly distributed throughout the batter.
  6. Step 6: Pour the batter into the prepared baking sheet and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Step 7: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  8. Step 8: In a mixing bowl, beat the room temperature butter and cream cheese together until smooth. Gradually add the icing sugar and mix until creamy. Finally, add the lemon juice and mix until well combined.
  9. Step 9: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula. Decorate with extra chopped walnuts or pecans for a lovely finish.
  10. Step 10: Cut the cake into squares, serve, and enjoy the delightful flavors of The best hummingbird sheet cake with your friends and family!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • For a denser cake, use less baking powder and baking soda.
  • Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.