Hummingbird Sheet Cake
Loaded with banana and pineapple, this Hummingbird Sheet Cake with Caramel Cream Cheese Frosting is one amazingly delicious dessert! It's all the hummingbird deliciousness of the classic layer cake, in low-fuss sheet cake form.
Which is exactly why I chose it as my recipe to share when I teamed up this month with a group of six of my blogging friends for an AMAZING Desserts recipe challenge.
A most-requested recipe seemed quite fitting for the challenge, indeed. Be sure to scroll to the end of this post to see what other amazing desserts my blogging friends chose for the challenge!
When it came time to prepare my Hummingbird Cake for the challenge though, I made a few changes to the traditional form.
All the hummingbird deliciousness of the classic layer cake, in low-fuss sheet cake form.
Because truth be told, I really can't stand making layer cakes.
Sure, I can whip one up when I need to. But I'd much rather not. For some reason, I find layer cakes to be just a bit too fussy and pain-in-the-pattooty-ish to make for me.
I'd much prefer to whip up a good-old sheet cake. Which is exactly what I did here.
Enter Hummingbird Sheet Cake. To me, a whole lot lower-fuss to make than a layer cake.
And when it came to the frosting, instead of the typical cream cheese frosting, I went with Caramel Cream Cheese Frosting for this particular hummingbird cake.
Which is a really nice flavor twist.
Which is a really nice flavor twist.
When it came to the frosting, instead of the typical cream cheese frosting, I went with Caramel Cream Cheese Frosting for this particular hummingbird cake.
Caramel Cream Cheese Frosting is quite sweet. Sweeter than regular cream cheese frosting. So do beware with this recipe that an inherently sweet cake is topped with a very sweet frosting.
It's a wonderful flavor combination our family adored ... but if you prefer things a little on the less-sweet side, go with traditional cream cheese frosting.
It's a wonderful flavor combination our family adored ... but if you prefer things a little on the less-sweet side, go with traditional cream cheese frosting.
Whichever way you choose to enjoy this Hummingbird Sheet Cake, however ... with Caramel Cream Cheese Frosting or the more traditional regular cream cheese frosting ... it's one amazingly delicious dessert you won't be able to wait to sink your fork into.
Because it's one amazingly delicious dessert!
Thank you for stopping by . We'd love to have you back soon!
Yield: 10-12 servings
Hummingbird Sheet Cake
Loaded with banana and pineapple, this Hummingbird Sheet Cake with Caramel Cream Cheese Frosting is one amazingly delicious dessert! It's all the hummingbird deliciousness of the classic layer cake, in low-fuss sheet cake form.
prep time: 30 Mcook time: 45 Mtotal time: 75 M
ingredients:
For the cake:
- 3 c. all-purpose flour
- 2 c. granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 c. mashed ripe banana {about 4 or 5 bananas}
- 1 (8 oz.) can crushed pineapple, NOT drained
- 1 c. canola or vegetable oil
- 3 eggs, lightly beaten
- 1 ½ tsp. vanilla extract
- 3/4 c. chopped pecans
- 1 batch Cream Cheese Frosting OR Caramel Cream Cheese Frosting
- 1/3 c. chopped pecans
For the caramel cream cheese frosting:
- 8 oz. cream cheese, at room temperature
- 1/2 c. unsalted butter, softened
- 1/2 c. caramel ice cream topping
- 1 tsp. vanilla extract
- 1/8 tsp. salt or fine sea salt
- 6 c. confectioners’ sugar
instructions:
How to cook Hummingbird Sheet Cake
For the cake:
- Grease a 13x9” baking pan. Set aside.
- In a large mixing bowl, stir together the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
- Add the mashed banana, crushed pineapple (with its juice), oil, eggs, and vanilla; stir until ingredients are just combined. Add ¾ cup chopped pecans and stir in gently until just combined. Spread batter into prepared baking pan.
- Bake at 350℉ for 40 – 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.
- Once cooled, frost with cream cheese frosting or caramel cream cheese frosting. Sprinkle top with 1/3 cup chopped pecans.
- Store in the refrigerator. Let stand at room temperature 15 – 30 minutes before serving for best consistency.
For the caramel cream cheese frosting:
- Beat butter and cream cheese in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract, caramel ice cream topping, and salt; reduce mixer speed to low and mix for a few seconds until just combined.
- Add confectioners' sugar, about 2 cups at a time, beating on low speed for a few seconds between each addition. Increase mixer speed to medium and beat for about 20 to 30 seconds until smooth.
TRACEY'S NOTES
- Using reduced fat cream cheese can make the frosting too thin and runny.
- Avoid over beating the frosting, as over beating can cause the frosting to become thin and runny, as well.
Check out all the other AMAZING Dessert recipes below from bloggers who took part in our Challenge!
-
- Amazing Toffee Apple Cake by Lovefoodies
- Cherry Amaretto Frosted Brownies by Hot Eats and Cool Reads
- Chocolate Pudding Cheesecake by Serena Bakes Simply From Scratch
- Hummingbird Sheet Cake by
Please enjoy these other amazing cakes from ...
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