Step-by-step instructions

1. Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish with flour.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well incorporated.
3. In another bowl, mix the mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract until combined.
4. Gradually pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix!
5. Fold in the chopped pecans, then transfer the batter to the prepared baking dish.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar until you achieve your desired consistency, then stir in vanilla and salt.
9. Once the cake is cooled, spread the frosting generously on top and sprinkle with additional chopped pecans.
10. Slice, serve, and enjoy!

Best ways to enjoy it

Serving Hummingbird Sheet Cake can be as delightful as making it! To elevate the presentation, consider serving it on a cake stand with a sprinkle of powdered sugar over the top for a touch of elegance. Pairing it with a scoop of vanilla ice cream or a dollop of whipped cream brings out the flavors beautifully. It’s also fabulous with a cup of coffee or tea, making it the star of your afternoon gatherings.

Keeping leftovers fresh

It’s rare to have leftover Hummingbird Sheet Cake, but if you do, storing it properly will keep it tasting fresh. Ideally, cover the cake in the refrigerator for up to five days. You can also slice individual pieces and freeze them for up to two months. Just remember to wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw them overnight in the fridge for a sweet treat any time!

Helpful cooking tips

For the best results with your Hummingbird Sheet Cake, try these cooking tips:

• Use very ripe bananas for maximum sweetness and moisture.
• Make sure your cream cheese is at room temperature for a smoother frosting.
• Avoid overmixing the batter—this keeps the cake light and fluffy.
• If you want a bit of zing, add some grated lemon zest to the frosting for a refreshing twist.

Creative twists

Feel free to get creative with this recipe! A dash of nutmeg would complement the spices brilliantly. You can also create a gluten-free version using a flour blend. For those who love chocolate, try folding in some mini chocolate chips or drizzling chocolate over the frosting. Additionally, consider using shredded coconut as a topping for a tropical flair.

Common questions

What is the prep time for Hummingbird Sheet Cake?
Prep time is roughly 20-25 minutes, with an additional 40-45 minutes for baking.

Can I substitute the nuts?
Absolutely! Walnuts or even pecans can be used based on your preference or dietary restrictions.

How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to five days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to two months.

Is it safe to eat if left out overnight?
To maintain food safety, it’s best to refrigerate the cake after serving if it will be left out for more than two hours.

Can I make this recipe vegan?
Yes, you can substitute eggs with flax eggs and use a plant-based cream cheese and butter alternative for the frosting.

Dive into this delightful cake recipe, and let Hummingbird Sheet Cake brighten your kitchen and your taste buds!