Hummingbird Sheet Cake
Hummingbird Sheet Cake
Ingredients
For the Hummingbird Sheet Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup crushed pineapple, with juice
- 2 cups ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 1/4 cups chopped pecans, optional
For the Cream Cheese Frosting
- 2 blocks cream cheese, 8 ounces each, softened
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- 4 1/2 cups powdered sugar
- as needed heavy cream, optional, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13 inch sheet cake pan.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 3 min
- 3
To the same bowl with the dry ingredients, add the large eggs, vegetable oil, crushed pineapple with juice, mashed ripe bananas, and vanilla extract.
⏱️ 2 min
- 4
Mix all the ingredients together using a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Gently fold in the chopped pecans, if using, into the batter.
⏱️ 2 min
- 6
Pour the prepared cake batter evenly into the greased and floured sheet cake pan.
⏱️ 1 min
- 7
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 8
Remove the baked cake from the oven and let it cool completely on a wire rack. This will take at least 1 hour.
⏱️ 60 min
- 9
While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese and softened butter. Beat these together with an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min
- 10
Beat in the vanilla extract until fully incorporated.
⏱️ 1 min
- 11
Gradually add the powdered sugar to the mixture, beating until the frosting is smooth and lump-free.
⏱️ 5 min
- 12
If the frosting is too thick, add heavy cream, one tablespoon at a time, and beat until the desired light and fluffy consistency is achieved.
⏱️ 3 min
- 13
Once the Hummingbird Sheet Cake has cooled completely, spread the prepared cream cheese frosting evenly over the top surface of the cake using an offset spatula or knife.
⏱️ 5 min
- 14
The cake is now ready to be sliced and served.
Kitchen Tools
Nutrition Facts (per serving)
Hummingbird Sheet Cake
For the Hummingbird Sheet Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup crushed pineapple, with juice
- 2 cups ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 1/4 cups chopped pecans, optional
For the Cream Cheese Frosting
- 2 blocks cream cheese, 8 ounces each, softened
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- 4 1/2 cups powdered sugar
- as needed heavy cream, optional, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x13 inch sheet cake pan.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and kosher salt. Whisk these dry ingredients together thoroughly until well combined.
⏱️ 3 min - 3
To the same bowl with the dry ingredients, add the large eggs, vegetable oil, crushed pineapple with juice, mashed ripe bananas, and vanilla extract.
⏱️ 2 min - 4
Mix all the ingredients together using a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Gently fold in the chopped pecans, if using, into the batter.
⏱️ 2 min - 6
Pour the prepared cake batter evenly into the greased and floured sheet cake pan.
⏱️ 1 min - 7
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 8
Remove the baked cake from the oven and let it cool completely on a wire rack. This will take at least 1 hour.
⏱️ 60 min - 9
While the cake cools, prepare the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese and softened butter. Beat these together with an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min - 10
Beat in the vanilla extract until fully incorporated.
⏱️ 1 min - 11
Gradually add the powdered sugar to the mixture, beating until the frosting is smooth and lump-free.
⏱️ 5 min - 12
If the frosting is too thick, add heavy cream, one tablespoon at a time, and beat until the desired light and fluffy consistency is achieved.
⏱️ 3 min - 13
Once the Hummingbird Sheet Cake has cooled completely, spread the prepared cream cheese frosting evenly over the top surface of the cake using an offset spatula or knife.
⏱️ 5 min - 14
The cake is now ready to be sliced and served.