Hummingbird Sheet Cake

This Hummingbird Sheet cake tastes like bananas and cinnamon and subtle pineapple all wrapped up in a moist and so very delicious cake.  With the cream cheese icing it’s a show stopper!

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Ever since I read Sarah Addison Allen’s book ‘The Girl Who Chased The Moon‘, I have wanted to make a Hummingbird Cake.  I am a big fan of this author’s writing…her books are easy and magical reads that always leave me wanting more.  But this particular book stuck with me because of all of the cake talk.  Let me explain…one of the characters in this book, Julia, bakes cakes as a way to communicate how she feels, and I was drawn to this.  I really love the idea that your emotions are translated into the cooking and baking you do.  Sometimes I find that my most flavourful and enjoyed recipes are the ones I’ve made when I’m in a really good mood.  But mostly I could identify with the idea of baking as a way to communicate.  In certain circumstances, baking certainly is a way to capture the heart of someone dear to you.  I know I can relate to that…food and all the baking and cooking that comes with it is definitely my love language.  When I make something for my family I do it from a place of love…it’s how I show my family love.  And I love to do it, especially baking desserts.  Make any sense?  I’m rambling.  But nonetheless, I loved this book and now I’ve finally made the cake I’ve been dreaming of since I first read it.

 First the name…Hummingbird Cake?  Who wouldn’t want to eat something with such a fantastic name as that?

Hummingbird Sheet Cake {A Pretty Life}

There’s no real explanation as to why it’s called Hummingbird Cake, which is kind of a bummer because I’d really like to know why it has such a whimsical name.  But what is known about this cake is that it was originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina to the February 1978 issue of Southern Living, and it won several blue ribbons at county fairs.  Don’t you just love recipes with history behind them.  That’s my fave.

Hummingbird Sheet Cake {A Pretty Life}

I decided to make this recipe as a sheet cake because honestly, I didn’t feel like making a tiered cake.  (I haven’t mastered the art of a perfect tier cake, and sheet cakes are easy, and easy is good!).  This is quite a big cake so you could definitely make it for a special occasion where you’re going to be serving up to 10 people.  And it is full of many flavours that most people love!  Winner winner hummingbird cake dinner.  😉

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Hummingbird Sheet Cake


  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes

Description

This Hummingbird Sheet cake tastes like bananas and cinnamon and subtle pineapple all wrapped up in a moist and so very delicious cake.  With the cream cheese icing it’s a show stopper!


Scale

Ingredients

Hummingbird Cake:

  • 3 cups flour
  • 2 cups sugar
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 3 eggs (beaten)
  • 1 1/4 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 can crushed pineapple (well drained, 8oz)
  • 1 cup chopped pecans
  • 2 cups chopped firm ripe bananas

Cream Cheese Icing:

  • 1 g block of cream cheese (softened, 250)
  • 2 cups sifted icing sugar (confectioners)
  • 1/2 cup unsalted butter (softened)
  • 1/2 tsp vanilla

Instructions

Hummingbird Cake:

  1. Preheat your oven to 350 degrees.
  2. Lightly grease a 9×13 cake sheet pan, or line the bottom with parchment paper. Set aside.
  3. Sift together the flour, sugar, salt, baking soda and cinnamon. Set aside.
  4. In a separate bowl beat together the eggs and vegetable oil. Stir in vanilla.
  5. Add the oil mixture to the flour mix, and gently combine.
  6. Stir in the pineapple and pecans.
  7. Then stir in the bananas.
  8. Pour the batter into your prepared baking pan, and bake for 50 – 60 minutes (until a toothpick inserted into the centre of the cake comes out clean).
  9. Let the cake cool for at least 30 minutes before spreading on the icing.

Cream Cheese Icing:

  1. With a mixer on low speed, combine the cream cheese, sugar, butter and vanilla until smooth.
  2. Then increase the speed to high, and mix until light and fluffy.
  3. After the cake has cooled, spread on the icing.
  4. Enjoy!

Recipe from Sarah Addison Allen

Hummingbird Sheet Cake {A Pretty Life}

I hope you try this recipe…it’s too delicious not to!

Hummingbird Sheet Cake {A Pretty Life}

More Delicious Sheet Cake Recipes:

Have a delicious day!

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16 Comments

  • Reply Sarah R. June 22, 2015 at 6:01 AM

    I’ve always love the idea of hummingbird cake and yours sounds fantastic!! Thank you so much for linking up at Snickerdoodle Sunday- hope to see you again this weekend!

    Sarah (Sadie Seasongoods)

  • Reply Minnie L Douglas June 24, 2015 at 9:44 PM

    Hi there, I tasted this cake only once, and that was over thirty years ago but I never forgot the taste because it was too delicious and moist. sweetness is my weakness . Thanks for sharing on Turn it up Tuesday.

  • Reply Lou Lou Girls June 26, 2015 at 4:40 PM

    This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, Monday at 7 pm. Lou Lou Girls

  • Reply Katherines Corner June 26, 2015 at 8:20 PM

    This is fantastic, I invite you to share at the Thursday Favorite Things blog hop. ( you can link up through Sat midnight). Hugs!

  • Reply Lisa @ Fun Money Mom June 26, 2015 at 8:46 PM

    This looks absolutely delicious!!! Thanks so much for sharing at Share The Wealth Sunday!

    xoxo
    Lisa

  • Reply Karly June 28, 2015 at 11:18 AM

    This looks perfect for summer get togethers! Thanks for linking up with What’s Cookin’ Wednesday!

  • Reply Kristi June 30, 2015 at 1:07 AM

    Yum! This looks so good! Thanks so much for sharing at #HomeMattersParty. Hope you’ll join us again.

  • Reply Christie July 1, 2015 at 5:57 PM

    This looks insanely delicious!! I’ve never had hummingbird cake. I shall have to remedy that.

  • Reply Joan Pike December 22, 2016 at 12:36 PM

    The original is from Jamaica and is called a doctor bird cake. The pineapple is never drained.

    • Reply Jo-Anna@APrettyLife December 22, 2016 at 1:38 PM

      Oh that is fun! Thank you for sharing! I think I might try it without draining the pineapple next time…delicious! 🙂

      • Reply Minnichelle October 1, 2018 at 6:01 PM

        I never drain the pineapple either. I also just put a sugar glaze when I make it in a bundt pan. My grandma called it a Jamaica cake

  • Reply Minnichelle October 1, 2018 at 5:58 PM

    My grandma made this cake my entire growing up. She always make it in a bundt pan. I just followed in her footsteps until a few years ago. I started making it as a sheet cake. I love making bundt cakes however it easier to make in a cake pan with a lid. Doesn’t take up as much room in the fridge. I’m the only grandchild (50 years old) in the family that makes this cake. None of her girls make it either.
    I love making this cake, everyone loves it. Reminds me of my childhood at my grandparents house

    • Reply Jo-Anna Rooney October 5, 2018 at 11:53 AM

      I agree, sheet cakes are so much easier to make and store in the fridge! I also really love the memories it brings to you! 🙂

  • Reply Margie December 26, 2018 at 11:17 AM

    I had made this cake for years when my girls were young. Always a favor, but time consuming. I love your sheet cake version. Quick and just as delicious. My entire family rejoices with this revisit. Your directions were very complete. Thanks.

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