Hummingbird Sheet Cake (Print Version)
# Ingredients:
→ Hummingbird Sheet Cake
01 -
3 cups All-Purpose Flour
02 -
2 cups Granulated Sugar
03 -
1 teaspoon Baking Soda
04 -
1 teaspoon Salt
05 -
1 teaspoon Ground Cinnamon
06 -
½ teaspoon Ground Nutmeg
07 -
3 Large Eggs, whisked
08 -
1 cup Vegetable Oil
09 -
1 ½ teaspoon Vanilla Extract
10 -
8 oz Crushed Pineapple, well-drained
11 -
1 cup Pecans, chopped, plus extra for topping
12 -
3 ripe Bananas, mashed
→ White Chocolate Cream Cheese Frosting
13 -
170g White Chocolate
14 -
340g Cream Cheese, room temperature
15 -
6 tablespoon Unsalted Butter, room temperature
16 -
½ tablespoon Vanilla Extract
17 -
3 ¾ - 4 cups Powdered Sugar, sifted
# Instructions:
01 -
Adjust oven rack to the 2nd level position and preheat to 350ºF. Generously spray a 9" x 13" cake pan with flour-based baking spray, lay a sheet of parchment paper across width-wise, then re-spray the top and sides of the parchment paper.
02 -
Whisk eggs together in a small bowl. In a separate bowl, mash the ripened bananas. Drain the crushed pineapple thoroughly.
03 -
In a large mixing bowl, add granulated sugar, then sift in flour, baking soda, salt, cinnamon, and nutmeg. Whisk until thoroughly combined.
04 -
Using a spatula, stir in the whisked eggs, vegetable oil, and vanilla extract, mixing until just combined. Fold in the drained pineapple, chopped pecans, and mashed bananas. The batter will be thick with a somewhat mushy texture.
05 -
Spread the batter into the prepared cake pan and bake at 350ºF for 30 minutes or until a toothpick inserted into the center comes out clean.
06 -
Allow cake to cool in the pan for 10-15 minutes, then remove using the parchment paper sling and transfer to a cooling rack until completely cooled.
07 -
Melt white chocolate in a double boiler over low heat, stirring continuously until fully melted. Remove from heat and allow to cool slightly.
08 -
Using a hand mixer or stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed until smooth, scraping down the sides of the bowl as needed.
09 -
Add melted white chocolate and vanilla extract to the cream cheese mixture and mix until well blended.
10 -
Switch mixer to low speed and gradually add sifted powdered sugar until fully incorporated. The frosting should be fluffy and easily spreadable.
11 -
Once cake is completely cooled, spread the white chocolate cream cheese frosting evenly over the top. Sprinkle with additional chopped pecans if desired.
# Notes:
01 -
For best results, ensure ingredients like cream cheese and butter are properly brought to room temperature before mixing.
02 -
The crushed pineapple must be well-drained to prevent the cake from becoming too wet.
03 -
Use very ripe bananas with brown spots for the best flavor.