Best Easy Hummingbird Sheet Cake Recipes

HUMMINGBIRD SHEET CAKE

Hummingbird Sheet Cake image

Easy hummingbird cake recipe! Made in a sheet pan with bananas, pineapple, coconut, and topped with luscious cream cheese frosting. It's incredibly moist, flavorful, and perfect for any occasion.

Provided by Katya

Categories Dessert

Time 1h10m

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
1 3/4 cups cane sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
2 cups mashed bananas, about 4-5 ripe bananas
1 (8 oz.) can crushed pineapple in its juices
1 cup avocado oil or melted coconut oil
3 large eggs, lightly beaten
1/2 cup unsweetened flaked coconut
1 1/2 tsp. vanilla extract
8 oz. block cream cheese, softened at room temperature
1/2 cup unsalted butter, softened at room temperature
2 tsp. vanilla extract
2 1/2 cups powdered sugar

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 9 X 13-inch baking pan.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add bananas, pineapple, oil, eggs, coconut, and vanilla. Stir with a wooden spoon until combined. Some lumps are okay. Spread batter into the prepared pan.
Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool cake completely in pan on a wire rack before frosting.
Make the frosting. In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy. Add vanilla and powdered sugar. Beat on medium speed until fluffy. Taste and add a pinch of salt if frosting is too sweet.
Spread frosting in a thick layer on cooled cake. Slice and serve.

Nutrition Facts : Calories 519 calories, Sugar 44.8 g, Sodium 246.5 mg, Fat 26.6 g, SaturatedFat 19.2 g, TransFat 0 g, Carbohydrate 67.4 g, Fiber 1.8 g, Protein 5 g, Cholesterol 64.5 mg

HUMMINGBIRD CAKE

Hummingbird Cake image

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20

Ingredients

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Steps:

In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

EASY HUMMINGBIRD SHEET CAKE

Easy Hummingbird Sheet Cake image

My husband & I really like this cake because it's very moist & tasty.

Provided by Cecelia Huddleston

Categories Cakes

Number Of Ingredients 15

Ingredients

1 (15.25) box pillsbury moist supreme classic white cake mix
1 (8 ounce) can crushed pineapple (do not drain)
2 very ripe mashed bananas
1/2 cup oil
4 large eggs
1 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 cup coarsely chopped walnuts, toasted
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 land o lake mini moos (half & half) or 1 tablespoon heavy cream
3/4 cup coarsely chopped walnuts, toasted

Steps:

1. Preheat oven to 300 degrees. Spread 1 1/2 cups coarsely chopped walnuts on baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven and set aside.
2. Heat oven on 325 degrees. Spray a 15"x10"x1" cake pan with baking spray with flour. In large mixing, bowl, combine all ingredients except the walnuts With an electric mixer, beat on low speed 30 seconds. Scrape the bowl and on medium speed, beat another 1 1/2 minutes. Stir in 3/4 cup walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely.
3. Beat cream cheese and butter until fluffy. Gradually, beat in the powdered sugar one cup at a time. Add vanilla and almond extracts and 2 Mini Moos or 1 tablespoon heavy cream. If mixture is too thick, add more cream to reach desired consistency. Spread frosting on cake. Sprinkle top with toasted walnuts. Store cake in refrigerator.