Hummingbird Sheet Cake
Hummingbird cake is a southern classic! The pineapple, bananas and walnuts are just the perfect combination. I liked the idea of making it in a cookie sheet because normally Hummingbird Cake has many layers and can be a process to make, this way you just toss it in a sheet pan, bake it up and frost it!
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- 2 ½ Cups Flour
- 2 Cups Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoon Salt
- 1 ¼ Cup Vegetable Oil
- 2 Eggs, beaten
- 1 ½ Teaspoons Vanilla Extract
- 1 (8 ounce can) crushed pineapple, undrained
- 4 Bananas, mashed
- 1 Cup Walnuts, plus more for décor
Cream Cheese Frosting
- 3 Cups Powdered Sugar
- 2 (8 ounce) Cream cheeses, softened to room temperature
- ½ Cup (1 stick) Butter, softened to room temperature
- 1 Teaspoon Vanilla
- 1 Tablespoon Lemon Juice
- Preheat the oven to 350 degrees.
- Combine all six dry ingredients in a large bowl.
- Add the vegetable oil, eggs and vanilla. Stir until just combined, do not over mix.
- Stir in the pineapple, bananas and walnuts.
- Pour into a cookie sheet or sheet pan. Make sure you can still see a little bit of the pan once the mix is in there, you don’t want it all the way to the top or it will overflow.
- Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Let cool to room temperature before frosting.
- To make the frosting, combine all ingredients until smooth.
- My husband isn't a fan of cream cheese so, if the frosting is too cream cheesy for you as well, reduce the cream cheese to 1 and the powdered sugar to 2 cups. It has a slightly different hue, but tastes just as good and minimizes that cream cheese taste.
Tori Winkelman http://toriwinkelmanbooks.com/