Hummingbird Sheet Cake
This hummingbird sheet cake is made with crushed pineapples, pecans, and bananas, then topped off with cream cheese frosting.
Servings: 8
Calories: 320kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 very ripe bananas
- 3 large eggs room temperature
- 8 ounce can crushed pineapples do not drain!
- 2 teaspoons vanilla extract
- ½ cup pecans, plus more for garnishing chopped
- Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees F. and grease a 9x13 baking dish.
- In a large bowl, combine the eggs, oil, pineapples, mashed bananas, vanilla extract, sugar, and eggs until well combined.
- Add the flour, baking soda, salt, and cinnamon and mix until well combined, but don't overmix! Fold in the chopped pecans and then pour the cake batter into the prepared baking dish.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake!
- Allow the cake to cool completely and then frost with cream cheese frosting and garnish with chopped pecans, if desired. Enjoy!
Notes
- Whatever you do, do not overmix the cake batter or overbake the cake. That will dry out your cake!
- I highly recommend mixing all of the wet ingredients really well before adding in the dry ingredients.
- Do not drain the crushed pineapple!
- Allow the cake to cool completely before frosting it. This could take 1-2 hours.
Nutrition
Calories: 320kcal | Carbohydrates: 69g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 456mg | Potassium: 103mg | Fiber: 1g | Sugar: 42g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg