For the Cream Cheese Frosting:
- 1 package (8 oz) cream cheese, softened
- ⅓ cup unsalted butter, softened to room temperature
- 4 to 4 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Additional chopped pecans, for garnish
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan, or line it with parchment paper, leaving a little overhang for easy lifting later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined. This step ensures the leavening agents are distributed throughout the flour.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, combine the mashed bananas, crushed pineapple (with juice), vegetable oil, eggs, and vanilla extract. Stir with a whisk or spatula until smooth and well blended.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix—overmixing can lead to a dense, heavy cake. Fold in the chopped pecans. The batter will be thick and fragrant.
Step 5: Bake
Spread the batter evenly in the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Place the pan on a wire rack and let the cake cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together with a hand mixer (or stand mixer with a paddle attachment) until smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, starting with 4 cups, and continue beating until light and fluffy. Add the vanilla extract and salt, mixing until fully incorporated. If you prefer a thicker frosting, add the remaining ½ cup powdered sugar.
Step 7: Frost and Garnish
Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula for a smooth finish. Sprinkle the top with additional chopped pecans for texture and a pretty presentation.
Step 8: Slice and Serve
Cut into squares or rectangles, depending on your serving preference. Serve at room temperature for the best flavor and texture.
Tips for Success
- Bananas: Use very ripe bananas with brown spots on the peel for the sweetest, most flavorful cake.
- Pineapple: Do not drain the pineapple juice—it adds essential moisture and sweetness.
- Make-Ahead: The cake can be baked a day in advance. Keep covered at room temperature, then frost before serving.
- Frosting Consistency: For a lighter frosting, use 4 cups powdered sugar. For a firmer frosting that holds its shape better, use 4 ½ cups.
- Serving Idea: Add toasted coconut or a drizzle of caramel sauce for a twist.
Storage
- Store frosted cake covered in the refrigerator for up to 5 days.
- Bring slices to room temperature before serving for the best flavor.
- The unfrosted cake can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the fridge before frosting.
Why You’ll Love This Recipe
This Hummingbird Sheet Cake combines the tropical sweetness of pineapple with the comforting flavor of banana bread, all tied together with cinnamon spice and a tangy cream cheese frosting. It’s simple to prepare, easy to transport, and perfect for gatherings big or small.
Once you try it, it just might become your go-to dessert for every occasion.
