Hummingbird Sheet Cake
Servings: 36 pieces
Calories: 227kcal
Ingredients
Hummingbird Cake
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- 2 cups ripe bananas chopped or mashed
- 1 cup chopped pecans (you can substitute walnuts)
- 1 cup crushed pineapple with juice
Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 1 cup icing sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees. Spray a 9 X 13" baking dish with cooking spray.
- Mix the dry cake ingredients well in a large bowl. Add in the oil, eggs and vanilla. Mix well.
- Stir in the bananas, nuts and pineapple. Mix well.
- Pour batter into the baking dish and bake for about 30-35 minutes until a toothpick comes out clean from the center.
- Allow cake to cool completely.
Frosting
- Beat cream cheese and butter together with electric mixer. Beat in sugar and vanilla.
- You can spread the frosting uniformly over the slab cake with an offset spatula. If you choose to pipe the dressing it will not cover the entire cake so make a lattice pattern so you can cut between the frosting rows and each piece will have some frosting florettes.
Notes
[nutrition-label]
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 75mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g