Dessert: United States – Hummingbird Sheet Cake with Cream Cheese Frosting

Serving Size: 12

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

2 cups (250 g) all-purpose flour
1 1 / 2 cups (300 g) granulated sugar
1 tsp baking soda
1 1 / 2 tsp ground cinnamon
1 / 2 tsp fine salt
2 large eggs, at room temperature
3 / 4 cup (180 ml) vegetable oil or canola oil
1 tsp vanilla extract
1 cup (240 ml) mashed ripe bananas (about 2–3 bananas)
1 cup (240 ml) crushed pineapple with juices, undrained
1 cup (120 g) chopped pecans, toasted optional
8 oz (225 g) cream cheese, softened
1 / 2 cup (115 g) unsalted butter, softened
3 cups (360 g) powdered sugar
1 tsp vanilla extract
Pinch of salt
1–2 tbsp (15–30 ml) milk or cream, as needed
Extra chopped toasted pecans, optional garnish

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment for easy removal.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
In a medium bowl, whisk eggs, oil, and vanilla. Stir in mashed bananas and crushed pineapple with its juices.
Add the wet mixture to the dry ingredients and fold just until combined. Fold in the pecans (reserve a tablespoon for garnish if desired). Do not overmix.
Spread batter evenly in the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool the cake completely in the pan on a rack.
Make the frosting: Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Gradually mix in powdered sugar, vanilla, and salt. Add milk or cream a little at a time until smooth and spreadable.
Spread frosting over the cooled cake. Sprinkle with extra toasted pecans if using. Slice and serve.
Storage: Cover and refrigerate up to 5 days; bring slices to room temperature for best texture.