hummingbird sheet cake
From my Mamaw's recipe collection.
prep time
cook time
45 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- FOR THE CAKE
- 3 cups self rising flour
- 2 cups sugar
- 1 cup toasted pecans, chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups mashed ripe banana
- 1 cup canola oil
- 3 - eggs
- 1 1/2 teaspoons vanilla
- 1 can 8 ounce pineapple tidbits in juice, undrained
- - cream cheese frosting (below)
- 1/2 cup sweetened flaked coconut, toasted
- FOR THE CREAM CHEESE FROSTING
- 1/2 package 8 ounce cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
How To Make hummingbird sheet cake
-
Step 1Preheat oven to 350F. Spray a 13x9 inch baking dish with nonstick baking spray with flour. Set aside. In a large bowl, stir together flour, sugar, pecans, cinnamon, and nutmeg. In a medium bowl, stir together banana, canola oil, eggs, vanilla, and pineapple. Add banana mixture to flour mixture, stirring until combined. Pour batter into prepared dish. Bake until a wooden pick inserted comes out clean, approximately 45 minutes. Let cool completely on a wire rack.
-
Step 2To make the cream cheese frosting: In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and milk, beating until smooth. Spread frosting over cake. Sprinkle with coconut.
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