Hummingbird Sheet Cake with Cream Cheese Frosting
A Hummingbird Sheet Cake with Cream Cheese Frosting is a tropical-inspired cake made in a sheet pan instead of a traditional layer cake. The batter is made with cinnamon, mashed bananas, crushed pineapple and dotted with chopped pecans. After it's baked, the cake is topped with a rich, luscious cream cheese frosting for a low-fuss take on the classic Southern dessert.
Servings 16
Calories 628kcal
Ingredients
FOR THE CAKE
- 1 cup toasted pecans chopped
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 eggs
- 2 cups mashed ripe bananas 5-6 bananas
- 8 ounce can crushed pineapple in its own juice, undrained
- ¾ cup canola oil
- 2 teaspoons vanilla
Frosting
- ½ cup butter room temp
- 12 ounces cream cheese room temp
- 4 cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup toasted pecans
Instructions
- Preheat oven to 350º. Butter and flour a 9 x 13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- In a separate bowl combine the mashed bananas, the pineapple with the juice, oil, eggs and vanilla. Whisk to combine. Add to the dry ingredients, stirring just until combined. Fold in 1 cup of toasted pecans.
- Spoon into the prepared pan and level it with an offset spatula. Bake for 33-35 minutes until golden brown and only a few crumbs remain on a toothpick when inserted in the center.
- Let cool on a wire rack before frosting.
Frosting:
- With a hand mixer, beat the cream cheese and butter until smooth and creamy. Add powdered sugar, salt and vanilla and beat until smooth. Spread over cake. Sprinkle ½ cup of toasted pecans over the top.
Notes
- Try to find pineapple in its own juice, not syrup.
- The bananas should be ripe but not over ripe.
- You can use walnuts instead of pecans.
