For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ⅓ cup butter, room temperature
- 4–4½ cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Additional chopped pecans for topping
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking dish, or line it with parchment paper for easy removal.
Step 2: Make the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped pecans.
Step 3: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
Step 4: Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar until the frosting reaches your desired consistency. Mix in the vanilla and salt until fully combined.
Step 5: Frost and Garnish
Once the cake is completely cooled, spread the frosting evenly over the top. Sprinkle with additional chopped pecans for garnish.
Step 6: Serve
Slice into squares and serve at room temperature. Store any leftovers in the refrigerator.
This Hummingbird Sheet Cake is a perfect blend of sweet, creamy, and nutty flavors. It’s ideal for birthdays, potlucks, or any time you want a tropical twist on a classic dessert.