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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.
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Hummingbird Sheet Cake with Caramel Cream Cheese Frosting image ~ All the hummingbird deliciousness of the classic layer cake, in low-fuss sheet cake form.


Hummingbird Cake is said by the fine folks at Southern Living Magazine to be their most requested recipe of all time.  Which puts this banana-and-pineapple-loaded cake in the category of "amazing desserts," for sure!

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.
See, Hummingbird Cake is traditionally made as a layer cake slathered with rich and delicious cream cheese frosting.  And I decided to change up both those things ~ the layering ... and the cream cheese frosting.

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.

Hummingbird Sheet 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.  

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.

Hummingbird Sheet Cake with Caramel Cream Cheese Frosting image

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.

 Hummingbird Sheet Cake photo
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Hummingbird Sheet Cake
(Print recipe)
Ingredients
  • 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
Directions
  1. Grease a 13x9” baking pan. Set aside.
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
  3. 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.
  4. Bake at 350℉ for 40 – 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.
  5. Once cooled, frost with cream cheese frosting or caramel cream cheese frosting. Sprinkle top with 1/3 cup chopped pecans.
  6. Store in the refrigerator. Let stand at room temperature 15 – 30 minutes before serving for best consistency.


Caramel Cream Cheese Frosting
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. Use to frost one cake or about 24 to 30 cupcakes.
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.


Enjoy!


Check out all the other AMAZING Dessert recipes below from bloggers who took part in our Challenge!





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This post is linked with Weekend Potluck.

11 comments

  1. This looks so yummy! I can imagine the pineapple makes this cake super moist!

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  2. I love that this is a single layer! So much easier! It looks amazing!

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  3. I totally agree with you that layer cakes are too fussy. I'd much rather make a sheet cake. And this Hummingbird cake is perfect! Looks moist and yummy too!

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  4. I have always wanted to try making a Hummingbird Cake. I love the idea of turning it into a sheet cake - much less fussy than a layer cake for sure. Yours looks delicious! Thank you for sharing your recipe at the #HomeMattersParty this week. Pinning!

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  5. I don't really like making layer cakes either! This looks fab with your changes!

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  6. This cake certainly looks delicious! I'm a huge fan of classic Southern desserts!

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  7. Oh my gosh, this looks amazing! Can you send a piece over, please? Happy Friday! :)

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  8. Hummingbird cake is one of my favorites! This cake looks scrumptious.

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  9. So many of the cakes I want to try call for all-purpose flour, baking powder and soda. I don't use these so can I make this with self-rising flour?

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  10. A Real keeper for sure, I go along with all on the sheet cake instead of layer. I do ave a problem sharing refrig. space though, :-) My frig is too full.
    Thank you for the awesome recipes, hugs and happy weekend to you <3 <3 <3 <3

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  11. This is a delicious classic cake that we will love! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

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