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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CLICK HERE TO PIN THIS FOR LATER
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.
All the hummingbird deliciousness of the classic layer cake, in low-fuss sheet cake form.
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.
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.
Which is a really nice flavor twist.
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.
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.
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.
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.
Because it's one amazingly delicious dessert!
Check out these other super-tasty cake recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 10-12 servings
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.
prep time: 30 Mcook time: 45 Mtotal time: 75 M
ingredients:
For the cake:
- 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
For the caramel cream cheese frosting:
- 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
instructions:
How to cook Hummingbird Sheet Cake
For the cake:
- Grease a 13x9” baking pan. Set aside.
- In a large mixing bowl, stir together the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
- 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.
- Bake at 350℉ for 40 – 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.
- Once cooled, frost with cream cheese frosting or caramel cream cheese frosting. Sprinkle top with 1/3 cup chopped pecans.
- Store in the refrigerator. Let stand at room temperature 15 – 30 minutes before serving for best consistency.
For the caramel cream cheese frosting:
- 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.
- 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.
TRACEY'S 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.
Check out all the other AMAZING Dessert recipes below from bloggers who took part in our Challenge!
-
- Amazing Toffee Apple Cake by Lovefoodies
- Cherry Amaretto Frosted Brownies by Who Needs a Cape?
- Pumpkin Spice Cake with Apple Butter Cream Cheese Frosting by Life Currents
- Pumpkin Roll: Traditional and Gluten Free Recipes by Blessed Beyond Crazy
- Chocolate Chip Croissant Bread Pudding by Hot Eats and Cool Reads
- Chocolate Pudding Cheesecake by Serena Bakes Simply From Scratch
- Hummingbird Sheet Cake by The Kitchen is My Playground
Please enjoy these other amazing cakes from The Kitchen is My Playground ...
Banana Pudding Cake
Classic Pound Cake
Hawaiian Dream Cake
White Chocolate Birthday Cake
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This looks so yummy! I can imagine the pineapple makes this cake super moist!
ReplyDeleteI love that this is a single layer! So much easier! It looks amazing!
ReplyDeleteI 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!
ReplyDeleteI 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!
ReplyDeleteI don't really like making layer cakes either! This looks fab with your changes!
ReplyDeleteThis cake certainly looks delicious! I'm a huge fan of classic Southern desserts!
ReplyDeleteOh my gosh, this looks amazing! Can you send a piece over, please? Happy Friday! :)
ReplyDeleteHummingbird cake is one of my favorites! This cake looks scrumptious.
ReplyDeleteSo 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?
ReplyDeleteA 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.
ReplyDeleteThank you for the awesome recipes, hugs and happy weekend to you <3 <3 <3 <3
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!
ReplyDeleteMiz Helen
I have heard of this cake but have never made it. The ingredient combination sounds so good! Thanks for the recipe. Pinned!
ReplyDeleteI have made this cake and frosting....absolutely divine!!!! Everyone who tried it loved it also. This is a go to recipe for a crowd pleaser. Thanks for sharing!!
ReplyDeleteThank you for your comments; we are glad you enjoyed the cake; it is one of our favorites.
ReplyDelete