Hummingbird Cake is a beloved Southern dessert that combines the tropical flavors of bananas and pineapple with the crunch of pecans, all topped with a luscious cream cheese frosting. This recipe transforms the classic layer cake into an easy-to-make sheet cake, perfect for feeding a crowd. The result is a moist, flavorful cake that’s perfect for any occasion, whether it’s a family gathering, a potluck, or a holiday celebration.
Ingredients for Hummingbird Sheet Cake
For the Cake:
3 cups all-purpose flour: Provides the structure for the cake.
2 cups sugar: Sweetens the cake and balances the fruit flavors.
2 teaspoons baking powder: Helps the cake rise and become fluffy.
½ teaspoon baking soda: Aids in the rise and ensures a light texture.
1 teaspoon salt: Enhances the flavors and balances the sweetness.
1 ½ teaspoons ground cinnamon: Adds warmth and spice to the cake.
4 large ripe bananas, mashed: Provides moisture and a natural sweetness.
1 (8 oz) can crushed pineapple with juice: Adds a tropical flavor and moisture.
1 cup vegetable oil: Keeps the cake moist and tender.
3 large eggs: Binds the ingredients and adds richness.
2 teaspoons vanilla extract: Enhances the overall flavor of the cake.
1 cup chopped pecans: Adds crunch and a nutty flavor to the cake.
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened: The base for the frosting, providing a tangy and creamy texture.
⅓ cup butter, room temperature: Adds richness and helps achieve a smooth frosting.
4 to 4 ½ cups powdered sugar: Sweetens the frosting and gives it a thick, spreadable consistency.
1 teaspoon vanilla extract: Adds flavor and enhances the sweetness of the frosting.
¼ teaspoon salt: Balances the sweetness and enhances the flavor.
Additional chopped pecans for topping: Adds a decorative and flavorful finish to the cake.
Instructions: How to Make Hummingbird Sheet Cake
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