Hummingbird Sheet Cake

Bite missing from piece of Hummingbird Sheet Cake

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4.84 from 36 votes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 883kcal

Author Stacey Little

Ingredients

For Cake:

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 (8-ounce) can crushed pineapple (undrained)
1 cup chopped pecans
2 bananas (chopped)

For Frosting:

1/2 cup butter (room temperature)
1 (8-ounce) package cream cheese (room temperature)
1 teaspoon vanilla
4 cups powdered sugar

Instructions

For Cake:

Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.
Whisk together the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add the eggs and oil and mix well.
Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before

For Frosting:

Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.
Gradually add the powdered sugar, mixing well after each addition.
Spread the frosting over the cooled cake.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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