A true Southern classic, Hummingbird Cake is beloved for its moist texture, tropical flavor, and irresistible cream cheese frosting. This sheet cake version makes it easy to bake, frost, and serve a crowd without the fuss of layering. Bursting with mashed bananas, sweet pineapple, crunchy pecans, and warm cinnamon, it’s rich, fragrant, and comforting. Finished with a smooth cream cheese frosting and a sprinkling of nuts, it’s the perfect dessert for potlucks, holidays, or Sunday suppers.

Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
4 large ripe bananas, mashed (about 1 ½ cups)
1 can (8 oz) crushed pineapple with juice
1 cup vegetable oil (can substitute canola or light olive oil)
3 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
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.