Hummingbird Sheet Cake
This Hummingbird Sheet cake tastes like bananas and cinnamon and subtle pineapple all wrapped up in a moist and so very delicious cake. With the cream cheese icing it's a show stopper!
Servings 1 sheet cake
Ingredients
Hummingbird Cake:
- 3 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 3 eggs beaten
- 1 1/4 cups vegetable oil
- 1 1/2 tsp vanilla
- 8 ounce can crushed pineapple well drained
- 1 cup chopped pecans
- 2 cups chopped firm ripe bananas
Cream Cheese Icing:
- 1 250 gram block of cream cheese (softened)
- 2 cups sifted icing sugar confectioners
- 1/2 cup unsalted butter softened
- 1/2 tsp vanilla
Instructions
Hummingbird Cake:
- Preheat your oven to 350 degrees.
- Lightly grease a 9x13 cake sheet pan, or line the bottom with parchment paper. Set aside.
- Sift together the flour, sugar, salt, baking soda and cinnamon. Set aside.
- In a separate bowl beat together the eggs and vegetable oil. Stir in vanilla.
- Add the oil mixture to the flour mix, and gently combine.
- Stir in the pineapple and pecans.
- Then stir in the bananas.
- Pour the batter into your prepared baking pan, and bake for 50 - 60 minutes (until a toothpick inserted into the centre of the cake comes out clean).
- Let the cake cool for at least 30 minutes before spreading on the icing.
Cream Cheese Icing:
- With a mixer on low speed, combine the cream cheese, sugar, butter and vanilla until smooth.
- Then increase the speed to high, and mix until light and fluffy.
- After the cake has cooled, spread on the icing.
- Enjoy!