Real Recipes From Real Home Cooks ®

hummingbird sheet cake

(1 rating)
review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

(1 rating)
yield 10 -12
cook time 45 Min
method Bake

Ingredients For hummingbird sheet cake

  • FOR THE CAKE
  • 3 c
    self rising flour
  • 2 c
    sugar
  • 1 c
    toasted pecans, chopped
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 2 c
    mashed ripe banana
  • 1 c
    canola oil
  • 3
    eggs
  • 1 1/2 tsp
    vanilla
  • 1 can
    8 ounce pineapple tidbits in juice, undrained
  • cream cheese frosting (below)
  • 1/2 c
    sweetened flaked coconut, toasted
  • FOR THE CREAM CHEESE FROSTING
  • 1/2 pkg
    8 ounce cream cheese, softened
  • 1/4 c
    unsalted butter, softened
  • 3 c
    powdered sugar
  • 2 Tbsp
    milk

How To Make hummingbird sheet cake

  • 1
    Preheat 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.
  • 2
    To 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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