Hummingbird Sheet Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
1 cup chopped pecans
2 bananas, chopped
1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Prep time: 20 mins
Cook time: 45 mins
Servings: 10 to 12
Heat oven to 350 F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
Whisk together flour, sugar, salt, baking soda and cinnamon in a large bowl. Add eggs and oil. Mix well.
Add vanilla, pineapple, pecans and bananas. Stir gently to combine.
Pour batter into the prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before frosting.
Use an electric mixer to combine butter and cream cheese until smooth. Add vanilla and mix well.
Gradually add powdered sugar, mixing well after each addition.
Spread frosting over the cooled cake.