This recipe and story were originally posted on September 14, 2012 and updated January 7, 2021.
My Dad has never been an emotional person. He’s the kind of guy that doesn’t really express his feelings – you know, the rough, tough exterior kind of thing. I’ve never seen him cry (though my Mom tells me she saw it happen when our beloved family dog, Maggie, died several years ago). I can probably count on one hand the number of times he’s said “I love you.” And that’s okay with me. I know he loves me. We understand each other like that. And honestly, though we might sign it in birthday cards or something, I can’t say that I’ve shared those 3 little words with him often either. But again, I think he knows that I do love him.
The other day, I called to talk to my mom and Dad answered the phone. We chatted for a few minutes and when we went to say goodbye, I said “love you” in one of those accidental, habitual, that’s-what-I-always-say kind of ways. It was a slip. It shocked me. Honestly, it caught us both off guard. Neither of us knew what to say after that and Mom quickly came on the line. At first I regretted creating the awkwardness. But the more I thought about it, the more proud I became about what had happened, because the truth is… I do love him. I love him for the father he was and is to me, the husband is to my mother, and the “Papa” he is to my little boy. Maybe you should consider one of those accidental “I love yous” today. You never know how it might make you feel…
Hummingbird Cake is one of my wife’s favorite desserts, but a layer cake can be a little challenging and time consuming. Turning this into an easy sheet cake makes it easier to accomplish in a fraction of the time without sacrificing flavor.
The humble Hummingbird Cake has somewhat of an unclear history. Some say it was created by Mrs. L.H. Wiggins of Greensboro, North Carolina and first published by Southern Living in 1978. But some detective work by the Greensboro News & Record in 2014 couldn’t find anyone that actually knew her. Others say that it’s based on something called a Doctor Bird Cake (doctor bird was a nickname for the swallow-tailed hummingbird) and the recipe came from a Jamaican Airline as part of some promotional information. Being that the hummingbird is the national bird of Jamaica, this might stand to reason. That said, I’m not able to confirm either story.
Regardless, I’m just glad someone came up with it because it’s a family favorite for sure. The dense, moist cake is flavored with canned pineapple, banana, vanilla, and just a hint of cinnamon and is studded with chopped pecans.
The method is a little different than most traditional cake recipes, as there’s no creaming butter and sugar and it calls for a generous amount of vegetable oil. But it produces a cake that stays moist for days and has a unique texture and flavor.
And then there’s the cream cheese frosting. I mean… what ISN’T good with cream cheese frosting?
Now, admittedly, some folks get a little peeved because they see “sheet cake” in the title and complain that it’s not a full 18×24 sheet cake size. The term sheet cake is used here to give the distinction that it’s not a layer cake. That said, a 9×13-inch cake pan is roughly a quarter sheet, so I suppose, technically, it’s still a sheet cake. Calling it a “Hummingbird Quarter Sheet Cake” just doesn’t have the same ring to it.
See my other “sheet” cake recipes: Sweet Potato Cake with Marshmallow Buttercream, Coconut Sheet Cake, Best Strawberry Sheet Cake, Easy Caramel Sheet Cake, Cookies and Cream Sheet Cake, Buttermilk Chocolate Cake
Recipe Card
Hummingbird Sheet Cake
Ingredients
For Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs, beaten
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla
- 1 (8-ounce) can crushed pineapple
- 1 cup chopped pecans
- 2 bananas, chopped
For Frosting:
- 1/2 cup butter, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 1 teaspoon vanilla
- 4 cups powdered sugar
Instructions
For Cake:
- Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.
- Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together. Add the eggs and oil and mix well.
- Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.
- Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before
For Frosting:
- Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.
- Gradually add the powdered sugar, mixing well after each addition.
- Spread the frosting over the cooled cake.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
This was my very first time making a cake from scratch and this cake was AMAZING! So moist, so good!
Wonderful! I appreciate you trusting my recipe for your first scratch cake! I’m tickled to hear you enjoyed it!
The recipe does not say to drain the pineapple but in a question you said it should be drained. The recipe should say whether it should be drained or not.
Hi Mary! The recipe doesn’t call for it to be drained because it shouldn’t be drained. There’s very little juice in crushed pineapple anyway. Hope that helps!
Made this cake for dessert tonight…so easy to make in one bowl and delicious! The cream cheese frosting is the star of this recipe!
Awesome! I’m so glad it turned out great for you!
I used to do a food confession for a local auctioneer. Hummingbird Cake was one of the favorites of our auction followers. I would have to make three of these cakes along side of two Pineapple Upside Down cakes. A little old lady gave me the recipe at her auction at her house.
That sounds like a blast!
Hi, do you think it would work to halve the recipe and put it in an 8×8?
Thanks!
That should work. The 8×8 pan size not exactly half of a 9×13, but it’s close. You’ll just have to watch it for the bake time, because I can’t say for sure how long it’ll take.
I have made this recipe several times, it is very dependable and everyone loves it. I added the word “Undrained” to the can of pineapple, and a note to myself that I need to use a large, deep bowl for the frosting because it will go everywhere. Will really fill a baking dish to the top after baking. Recipe is simple and I use my KitchenAid Stand Mixer for the cake and a hand mixer for the frosting. I sifted the dry materials together and brought the eggs up to room temperature, and I sprayed the pan with Baker’s Joy.
So glad to hear it has always turned out great for you!
I’m planning to make this as the “groom cake” for my wife’s and my 30th anniversary party. But I’d like to make two layers with frosting between them (and on top and on the sides). Do you think there are any concerns about that or any adjustments I need to make?
I think it should work just fine in two layers. Any more and I would have some concern as it’s a very moist cake. Happy Anniversary!
Can I substitute all purpose flour for gluten free flour?
It should work, but I’ve not tried it so I can’t say for sure.
I’ve made this cake several times as a sheet cake and it is delicious.
Can I use this mixture to make cupcakes and if so what temperature should I cook them for and for how long?
Definitely! Cook at 350 degrees for about 30 minutes!
I can’t wait to try this cake. I’ve been looking on how to convert the Hummingbird layered cake to a sheet cake. I’m not waiting for Thanksgiving to try it
LOL! Don’t wait til a holiday, it’s too good for that!
This recipe is delicious. My family would always buy a hummingbird cake at the local Amish shop. So glad this recipe tastes exactly the same, and it’s at my fingertips for birthdays and special occasions. Also use this as my go-to for wowing a crowd (cookouts, work parties) and it never fails. Thanks so much!
Thank YOU so much Josie!
I’ve made this cake and it’s great, but I didn’t make any notes on my paper.
Do I have to drain the pineapple?
Thanks
There is typically not much juice in the crushed pineapple to drain, but it will work either way.
Kindly confirm this is meant to be baked in a 9”x13”x2” pan, not a 1” tall sheet pan.
That is correct!
We have a celiac family member…..can gluten free flour be substituted for regular flour?
I’ve not tried that, but I don’t see why it wouldn’t work.
I have been making this cake for years from scratch and a 4 layered cake to boot ! It takes so much time to do it all ! I was only making it twice a year on Thanksgiving and Christmas 🎅🏻 . Time to try this your way !! I have always used the pineapple juice in place of the water in every cake mix with pineapple ! So looking forward to making this tomorrow night for our family feast ! Thank you from our kitchen to yours ! Happy Holidays ♥️
Sure hope you’ll enjoy it, Andrea! Happy Holidays!!
I have left over frozen pineapple, if I thaw and chop them would they substitute for canned?
I would think so!
Hello. I’m just assembling the ingredients for this cake and on my list for the store I wrote crushed pineapple. Then when I was looking back it says 8 ounce can of crushed pineapple. Just thinking this might be why some have a soggy cake. We are used to buying the bigger can. Which is what I had in the chunks. And it was a 20 ounce can.
Just a thought y’all.
That could certainly have something to do with it!
What do you think if I added carrots to this recipe?
I love carrot cake when it has pineapple in it. Maybe this could be the best of both?
The extra moisture might make the cake a bit more dense, but I’m sure it’d still be delicious!
What would I need to do differently if I wanted to make this as a layer cake?
Nothing really, you might just need a little extra frosting. I might also recommend refrigerating the layers to make assembling the cake easier since the cake is very moist.
This has become a go-to recipe for me, for gatherings and potlucks of all sorts. It always gets rave reviews (although inevitably, someone always insists on asking if it’s made from real hummingbirds. ugh).
Anyway, it’s easy, it’s moist, it doesn’t dry out after a day like so many other cakes. It’s flavorful, and who doesn’t love a cream cheese icing. I actually make the recipe exactly as written (which I don’t often do!). It’s a winner, for sure.
Thanks for the compliment, Rebekah! So glad to hear you’ve gotten some great use out of this recipe!
Thank you so much for this recipe! I’ve been wanting to try humming bird cake since I started seeing many different recipes for it on pinterest. Most of them looked kind of intimidating but when I saw this simple, easy to follow recipe I was convinced to give it a try. Also this was the first cake I’ve ever made from scratch. No cake mix! I feel like a true baker now! Lol. The cake turned out spectacular and the cream cheese icing was fantastic! I will definitely be making this again. My husband loved it too and said it reminded him of banana nut bread. Thanks again!
Awesome, Stacy! I’m honored to hear that you trusted my recipe to be your first scratch-made cake! So proud to hear it turned out great for you!
While the cake is cooling down in my kitchen, i thought to message on how easy it was to assemble.
Taste wise i cant comment for now.
I didnt have crushee pineapples. So i mashed the cubed ones and left out the syrup. My batter was thick. So i dont know if i should have added the syrup. It was spreadable enough though when i poured it in the greaseproof pan.
I also substituted half oil and half melted butter.
I will review it again as i want to do the frosting now.
Keep your eyes on my feedback for later :))
Cheers
Due to lack of time i couldnt frost the cake.
But its yummy. I find it similar to a carrot cake due to the pecans i guess. Its the 1st time i am eating a hummingbird cake as well.
My cake took only 30mins to cook and since i found it so fast,i let it bake an extra 5mins which made it slightly drier. But ir goes down well with a glass of milk.
Thanks.
For those who want to turn the cake upside down, i did this..but i had lined my baking sheet with greaseproof paper. So it was easy to turn. It didnt break.
Chamila
So glad to hear you enjoyed it, Chamila!
Hello. Can you use half brown sugar and half white? Also, can I just let it cool completely and frost it in the pan? I’d like to just take it to a potluck in the pan.
I’ve only ever used the regular white sugar, but it would probably work. Yes, you can absolutely frost it right in the pan. It will make transporting it much easier.
So moist and yummy -even without frosting. I did modify it a little – used half the amount of sugar (1 cup) and doubled the amount of cinnamon (2 tsp). I probably could have reduced sugar to a little less than a cup and it still would’ve been sweet enough for me ( I used very ripe bananas). Added walnuts instead of pecans. Thank you for an amazing recipe!
Awesome! Glad to hear it turned out great for you!!
I made this Hummingbird Sheet Cake to feed a party of 7. We only ate half! It is wonderfully moist and rich without being cloyingly sweet. I changed up the frosting by adding some applesauce to it. This was jarred applesauce that had been improved with butter, extra cinnamon and honey. I did not measure the applesauce, but used between 1/8 and 1/4 cup. It was enough to make the frosting more spreadable and added a subtle flavor that went well with the cake. I sprinkled finely ground pecans and graham cracker crumbs across the top for some extra decoration. I would make this cake again.
So glad it turned out great for you and everyone enjoyed it!
FYI. I have been using this same recipe since 1969 while in college in Texas.
The good stuff always lasts! 🙂
Would it be okay to omit the bananas? I have a strange aversion to them. I love pineapple and pecans and of course cream cheese frosting! I’d love to make this.
Hmmm… I can’t say for sure. I’ve never tried that. Seems like it should work, but the texture will be a bit different.
Southern Living makes clear the origin of the recipe but not the name. I make the bundt cake but will have to try this.
Do you have a link to that? I looked at several SL articles when updating this post but didn’t find that. Thanks!!
Regarding your comment on 1-7-21 asking the reader if she has the SL recipe for the Hummingbird Bundt Cake. I don’t have the link, but I do have the recipe saved! Do you still need it?
Yes I would love it! Just send it to info@southernbite.com
So cake pan or cookie sheet?
9×13 cake pan
Can it be made as cupcakes
I’ve not done that, but I can’t imagine why it wouldn’t work.
I am always craving this cake! Thanks, for a easier version of this recipe too. Hey I was wondering could I just use an 13×9 pan instead, or use two 9×11 pans for this recipe?
Hi, I just made this sheet cake and it came out perfectly. I altered it a little bit in that I used a stick of melted butter and a cup of oil in the batter; and I added a cup of coconut and cut back on the regular flour by one cup. The batter, to me, was not like cookie dough at all. I didn’t drain the pineapple in the batter recipe, I didn’t add extra, I took spoonfuls of pineapple out of a 20 oz can and put it into a measuring cup. Even with the changes which were slight, the cake came out perfectly, and was done in 45 minutes. I skipped the butter in the icing and instead used a block of cream cheese, less than a quarter of a cup of heavy cream, couple of teaspoons of the pineapple juice and 3 cups confectioners sugar.
Thanks! It was a huge success.
So glad it turned out so great for you!
How much butter in the icing please?
Not sure what 1/2 1 stick cup butter is
It’s 1/2 cup, which is equal to 1 (4-ounce) stick.
I made this yesterday. After 40 mins I tested with toothpick. Came out clean. Cake was a fair bit higher in the center but as it cooled it sunk in the center. As I mixed frosting it seemed 3 cups powdered sugar gave a good consistency so I did not add the last cup. When I frosted cake I did use extra in the center to hide the dip. I served it today. The center was a bit undercooked but since the cake is so moist it was not noticeable. It was gobbled up with rave reviews. This recipe seems forgiving…
SO glad everyone enjoyed it!!
Added note & question. My daughter took was was left of the sheet to her workplace. It was quickly taken with all around positive “loves”. Later my daughter texted to say one coworker asked if I would make these in cupcake form for her wedding! So it’s a great recipe. My question is. My daughter now wants this for her birthday day cake. But…she doesn’t care for nuts. If I leave out the 1 cup of pecans how will this affect the outcome?
I’d say that’s great news! You’re looking like a total rock star! Yes, you con certainly leave out the pecans without much effect in the outcome. The cake will obviously have a different texture, but will still work out just fine. Enjoy!!
Thanks for the sheet cake recipe…layer cakes are way too much trouble(ain’t nobody got no time for that!) Have you tried this cake with butter instead of veg oil? I use coconut oil for sauteing/frying and butter for baking. And thanks for the info on drained vs not drained pineapple….not sure how softened butter would alter the texture vs oil.
Ha! I agree! Honestly, I’d opt for melted coconut oil rather than butter in this. Butter has a higher water content than vegetable oil and often an equal swap doesn’t work perfectly.
Ha! I agree! Honestly, I’d opt for melted coconut oil rather than butter in this. Butter has a higher water content than vegetable oil and often an equal swap doesn’t work perfectly.
This recipe looks wonderful. Which type of baking pan do you use for it … glass, nonstick with darker coating, or a regular metal?
I typically use glass or a light colored metal pan. Any will work though, you’ll just have darker edges if you go for a darker pan.
I just made a full sheet and took it out of the oven and I noticed that the cake is very dense unlike a typical cake that is fluffy and lite. I hope this tastes good as I am feeding 40 people . I am very nervous about how the texture will be.
Because of the fruit and such, this ends up being much more dense than regular cake. I’m sure everyone will love it!!
Can I make it without adding pecans?
Sure!
Saying “I love you” has become so much easier for me as I have aged. I am learning to say it to dear friends and not just to family members. You never know when it may be the last earthly conversation you’ll have with that person, and I don’t want to have the regret of not sharing words of love with those who have meant so much to me.
As far as the cake goes—this brings back the memories of my mother-in-law helping me to celebrate my birthdays over the years. She always made me Hummingbird cake and my husband, a rich poppyseed cake with cream frosting. Our birthdays are about 3 weeks apart, and we always gained a little extra weight around those celebrations. Mom Pat has not been able to make us cakes for the past several years, but I think in her honor, I will have to try this recipe for my next birthday—or maybe sooner!
That’s so sweet, Shery! You are so right. Our days are definitely numbered.
Hi. Love this idea! Do you refrigerate it or is it ok to store at room temperature? Also, any thoughts about soaking dried cranberries in the remaining pineapple juice and adding the reconstituted berries to the batter? Just wondering since I’m considering baking this for Thanksgiving. I do not want to ruin this lovely cake. It’s my favorite. Thank you!
It’s best to keep it refrigerated. I think the cranberries sounds great!
Does this cake need to remain in the pan and be frosted just on top or can it be inverted without it falling apart. I want to do it for a birthday cake but don’t want to have to leave my wilton pan behind.
Honestly, Amy, I’ve never done it that way. It’s a very dense cake, so I worry about it falling apart. If you do decide to give it a try, please let me know.
Really great fragrance filled the house while baking. I found the batter had almost that “cookie-dough” look after adding the egg/oil/vanilla to the dry ingredients. Almost gave in to temptation to engineer it myself & add some of that juice drained off the pineapple when I put the fruit into the bowl. But I resisted the urge to second guess the author, electing to wait & see what happened when the fruit was mixed in. Voila! A few turns of the paddle in the old Kitchenaid mixer & the fruit alone smoothed out the batter to a beautiful, slightly thick (just like my carrot sheet cake) batter. I knew it would be fine. And indeed it IS!
Wonderful to hear, Linda! I’m so, so glad you enjoyed it!!
Love this recipe it came out wonderful. Great texture and flavor. My one question to you is like other posts have asked. My batter was very cookie dough like until I added the pineapple juice than batter was fine. So do you have any idea what I could have done wrong being you don’t add juice? I followed the recipe with everything else.
Thank you.
Hi Rose! Yes, the batter is very thick, but it bakes up perfectly. I’m not sure why that’s throwing everyone off. We’ve been making this recipe for 30 years and haven’t had trouble with it. Regardless, I’m just tickled you enjoyed the cake!
Awesome! Everyone enjoyed this recipe and went back for seconds. Will be making again and again!
I just love hearing that, Andrea! So glad everyone enjoyed it!!
Stacey, thanks for the recipe. My aunt used to make a hummingbird sheet cake, but at 83 can no longer find the recipe. I tried it out yesterday. It was so good my husband has declared the entire cake “his” to “work on all week!” I will make it again in a couple of weeks to share with my mom and aunt. Delicious!!
That’s hilarious, Kristina! I’m just tickled y’all enjoyed it so.
I want to thank you for such a easy recipe to follow. I made this for a woman’s group and I had so many compliments, It was so easy to make and so super yummy. I will make this several times a year.. It was super good!!!
Wonderful! I’m so glad it turned out well for you!
HUMMINGBIRD CAKE IS MY FAVORITE CAKE. I REALLY PREFER TO MAKE SHEET CAKES. SOMETIMES I ADD MARASCHINO CHERRIES AND COCONUT TO THE BATTER. WHEN I BAKE I USUALLY DOUBLE THE RECIPE AND SHARE SOME WITH MY NEIGHBORS. THEY ALL LOVE THE HUMMINGBIRD CAKE. IT IS SUCH A FAST AND EASY CAKE TO WHIP UP. THANKS FOR SHARING ALL YOUR WONDERFUL RECIPES WITH US.
You are so welcome!!
Thanks Stacy, Ilike that this so much easier than A layer cake. This will be my first time making this kind of cake. Thanks for the story about you and your Dad, some time we just need to follow our heart.Stay well and God bless
I sure hope you’ll enjoy it!
Love the story about you and your Dad, make it a habit. My Dad was the same way, he didn’t say it a lot, but I knew he loved me. My Dad has long passed and I sure miss him, so tell your Dad you love him more often. It shouldn’t be awkward for either of you. Because when they are gone, it is too late. Thanks for the easier version of this Hummingbird cake. The original way is time consuming. But, boy are they GOOD. Thanks!
You are so right! Thanks for sharing, Terri!
I LOVE Hummingbird cake! The first time I had it was after my grandmother’s funeral in the church basement. You know that cake was made with love by one of her sweet old friends. I’ve made a healthy version which I loved, too, by Andrew Weil. RECENTLY, I went to a fancy restaurant and was sadly disappointed by their dried out version. bummer. I love to make a pretty layer cake, but sometimes you just need a good sheet cake! And that is what I’m after today. So THANKS a MILLION for providing the recipe in this format. I can see this will not disappoint!
I sure hope you enjoyed it, Angela!!
Can I use a different fruit? This cake sounds awesome but I’m allergic to pineapple.
Tamara, I’m honestly just not sure. I’ve only ever had it made with pineapple.
I wonder if this cake can be baked in a jelly roll pan (10 by 15.) ?? Just found your site by Pinterest. I could stay here for hours.
Welcome, Barbara! I’ve nerve done it that way. I would imagine it could be done with some adjustment in the cooking time.
Someone earlier ask if this cake could be frozen and I also would be my question?
I’ve never tried freezing it, Dink. I would imagine it would work fine, but I can’t speak from experience.
I’m not able to eat nuts, and I’m wondering how you think this would be if I leave them out. Thanks – looks yummy!!!
I’ve never done it without the nuts, but I would guess it would probably turn out just fine. Enjoy!
I usually make the Hummingbird bundt cake. It is easy, decorative and always well received. This sheet cake pan will be easier for a small family get together. Thanks for sharing.
Stacey I’ve made the layer Humming Bird Cake. My recipe
made a very large layer cake. It was very good, however, took entirely too much time. I will happily make this sheet cake for our Easter meal. Thanks for posting the sheet version.
Also, didn’t you feel really good after saying love you to your Father? I always say “I love you” each time I talk with my family members and close friends. Life is so short, it might be the last time we have to say that. I always hang up the phone and have that smile on my face that I’m so happy.
I enjoy your stories. Keep up the 7 work.
Hi Marie! You bet I did. Life is too short to not tell folks that you care about them. 🙂 I hope y’all enjoy this easier version.
I have made this twice, and both times I had to bake for much longer than 45 min as the center was jiggly and basically still batter. I think I may have overdone it the first time, but it’s hard to get just right (2nd try is cooling now). The outside browns pretty dark but isn’t burnt. I haven’t noticed any issues like this for my oven with other recipes. Just wondering if others have had variation in bake time, and any ideas on what the issue might be? The cake is very good and I love the combination of ingredients. And it’s so easy! I like to add lemon zest and a bit of juice to the frosting. Thanks for a great recipe!
Vicki, I’ve not had that trouble nor have I heard from anyone else that did. Let’s see if anyone else chimes in and see what we can figure out. 🙂
Just tested the oven temp and it is 10+ degrees lower than advertised by the oven. Good to know!
I am making this cake right now and I’m having the same issue withthe soggy moist center but browned edges. I’m letting it cook a bit longer but keeping my eye on it and hoping it turns out okay since it is for my Dad’s bday and I’ve been wanting to make this cake for some time! Good luck to us all 🙂
That’s strange. Let me know how it turns out.
I’m having the same issue. I let it bake for 45 minutes and the center isn’t done yet.
Just let it bake a little while longer.
made this cake and the frosting it’s a good cake… will make it again…
So glad you liked it!!
Ok, now that I posted, it’s here! Lol…Can’t wait to make it!
Hi Stacey…I’m all excited about this Hummingbird Sheet Cake, but for some reason, the recipe doesn’t show for me. Don’t know if it’s just my computer, or if something isn’t loading right. Help??
Deb
I made this and omitted the frosting completely. My wonderful husband and I don’t like frosting’s but
a light dusting of powdered sugar worked wonderful. I did not drain the pineapple and it turned out perfect. I’m wondering if I could bake in two loaf pans and serve more like a banana bread. Of course would have to adjust baking times but that’s not a problem. I just might try it next time. Hubby says this is a keeper. Thanks Stacey for all your wonderful recipes.
Wonderful! You are so welcome!!
this sounds wonderful but is not a sheet cake. This is an original cake made in a 9×13 pan a sheet cake is made in a cookie sheet pan. Or maybe this can be put in a pan like this let me know would like to make it. Thanks
Most bakers I know refer to any single layer cake a sheet cake, though the actual dimensions vary – half sheet, whole sheet, quarter sheet. This recipe uses a 9×13 pan.
So moist and tasty! Wish I hadn’t had to skimp on the pineapple but I didn’t have the full amount. Next time it will be that much nicer. Not dry or crumbly at all. Thank you for sharing your family’s recipe…I can see why it’s a tradition.
Great, Jess! I’m so glad that it turned out well and that you enjoyed it! 🙂
Oh, mercy me!! Forget my diet till this is all gone Smell was wonderful and the taste even better ..oooooh, so devine~~~
I learned how to make this cake about 30 years ago from a beautiful lady in our church. My very good friend also goes to the same church and ever since I learned the recipe she wants one every year for her birthday. She know what she’s getting and she’s happy and it makes me happy I learned this one. It is delicious. Thanks for putting it on again.
You are so welcome!!
I made this tonite, and instead of the pecans in the cake I sprinkled them on top of the frosting. I also added a cup of shredded coconut into the cake batter. YUMMMM!!
Sounds like some great additions there. So glad you enjoyed it!
I just learned about this Pinterest. I love it!
I’ve been making my family humming bird cake for holidays for years.
It is their favorite cake. I never thought to make it a sheet cake. Thank you for the idea.
This is a very old recipe. I believe it’s from England. Not made from humming birds. Lol.
It’s just sweet, awesome and everyone loves it.
Pinterest is certainly addictive. I think I need to get my wife in a 12 step program for Pinterest addicts. Thanks for stopping by.
Do I bake this cake in a 9×13 pan or a jellyfish pan?
Yes, 9×13.
When it says to oil glass pan does that mean with cooking spray or Pam baking spray with flour
Hi Deborah! I’m afraid I don’t see where it says to oil the pan. In the instructions, it says to spray it with nonstick cooking spray. Is that what you’re referring to?
I was wondering if this could be frozen? I would love to make it, but too much for just two to consume in a timely fashion Wondering if I could freeze part of it?
Thank you so much!
Making this right now and it smells great! I doubled the recipe and used a 12×16 pan. I’ve made this before but as a layer cake.
I hope it turns out great!
How long did you bake it as a double recipe
I’ve never removed a 9×13 pan sheet cake from the pan. Do you recommend cooling for 10 minutes on a wire rack then tipping out to finish cooling which I would do with layers? Would love to hear back before I make it….thanks.
I’d recommend lining the pan with parchment and cooling completely before removing from the pan.
This is my all time favorite cake. My mother use to make this for me once a year on my birthday. That meant layers of yumminess. Well, she just sent me this recipe. Now I don’t have to worry with layers. I will be making this more often than once a year! Thank you!
I love a layer cake, but sometimes it’s just not worth the trouble. I hope you’ll enjoy this one!
I made this for Easter, and there’s a misprint in the recipe. The pineapple should NOT be drained. Without the pineapple juice, the batter is crumbly. With the juice it is smooth. Compare your recipe to the original (see the Southern Living web site) and you’ll see the difference. Thanks for posting!
Hi LinC, thanks so much for looking out for me. Actually, the recipe is correct. This recipe is developed specifically as a sheet cake. If you’re comparing to the SL recipe, you’ll see that my recipe has more oil and that makes up for the pineapple juice and yields a more dense, moist cake. Adding the pineapple juice shouldn’t affect the overall outcome, so I think it’s fine to include it. I’m just curious why your batter was crumbly. I’ve never had that problem and we’ve been using this recipe for years and years. Hope y’all enjoy the cake!! Happy Easter!!!
Do or don’t use the pineapple juice?
I’m now confussed.first time making it..
Yes. Though there is typically so little juice in crushed pineapple that it will be fine either way.
Crazy Good! Thanks Stacey.
Wonderful! Thanks, Sandy!
The hummingbird sheet cake is DELICIOUS!, Thanks!
Wonderful, Katie! I’m so glad you enjoyed it!! 🙂
Thanks!! This looks yummy. I’ve always wanted to try making Hummingbird Cake, but I don’t like to make layer cakes. I’m so glad to be able to try it as sheet cake. I will definitely be making this one. Thanks again!!
I hope you enjoy it, Kathy!
Should this cake be refrigerated?
I would recommend it.