Hummingbird Sheet Cake 🍌🍍🌰✨

A Southern classic—moist, fruity, and nutty sheet cake topped with luscious cream cheese frosting.

Ingredients

For the Cake

• 3 cups all-purpose flour – provides structure
• 2 cups sugar – balances fruit sweetness
• 2 teaspoons baking powder – helps cake rise
• ½ teaspoon baking soda – ensures light texture
• 1 teaspoon salt – enhances flavor
• 1 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (8 oz) can crushed pineapple, undrained
• 2 cups ripe bananas, mashed (about 4 medium)
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional garnish: extra pecans or toasted coconut

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch sheet pan.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Add wet ingredients: Stir in eggs, oil, vanilla, pineapple (with juice), mashed bananas, and pecans until just combined.
4. Bake: Pour batter into prepared pan. Bake 35–40 minutes until golden and a toothpick comes out clean.
5. Cool: Let cake cool completely before frosting.
6. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
7. Frost: Spread frosting evenly over cooled cake. Garnish with pecans or coconut.
8. Serve: Slice into squares and enjoy.

Tips

• Moist texture: Do not overmix batter; stir until just combined.
• Storage: Refrigerate frosted cake up to 5 days.
• Make-ahead: Bake cake a day ahead and frost before serving.

Caption & Engagement

Caption: “Hummingbird Sheet Cake—sweet bananas, pineapple, and pecans topped with dreamy cream cheese frosting! 🍌🍍🌰✨”

• Comment prompt: “Would you garnish with pecans or toasted coconut?”
• Rotating closers: “Save for your next celebration.” • “Tag a friend who loves Southern desserts.” • “Classic comfort, made easy.”