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Hummingbird sheet cake
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Hummingbird sheet cake

The best hummingbird sheet cake recipe with cream cheese frosting.

Prep Time
20 mins
Cook Time
50 mins
Servings: 10 -14
Course: Baked Goods
Cuisine: American

Ingredients

Cake:
  • 4 egg large, free-range
  • 210 white sugar or light brown sugar, gms or 1 1/2 cups
  • 250 ml sunflower oil 1 cup
  • 280 cake flour gms or 2 cups
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda aka baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 450 gms drained weight or 2 cups of pineapple (tinned or fresh), finely chopped
  • 350-360 banana about medium, gms or 1 1/2 cups, roughly mashed
  • 3/4 walnuts chopped, of a cup of
Cream cheese Icing:
  • 100 butter room temperature, gms
  • 140 cream cheese President brand, thick and smooth, plain, gms
  • 450 icing sugar gm or 3 cups
  • 2 tsp lemon juice
  • walnuts or pecan nuts, chopped, extra, for decoration

Instructions

    Cup of Yum
  1. Pre heat the oven to 180 C /350F and line one large rectangular cake pan – 23cm x 33cm x 5cm (pinch x 13 inch x 2inch)
  2. Using an electric mixer, beat the eggs and sugar until light and fluffy (about 4 minutes). Add the oil and continue to beat.
  3. Sift the flour, salt, baking powder, and baking soda into the mixture, add the spices and mix briefly to incorporate and then remove from the mixer.
  4. Fold in the chopped fruit and nuts and pour the batter into the cake tin and bake for about 40 – 50 minutes until golden brown and when a sharp knife is inserted into the middle it comes out clean. Loosely cover the cake with a piece of tin foil it with a piece of tin foil halfway to prevent over-browning
  5. Allow the cake to cool on a rack before removing it from the tin and icing it.
  6. To make the cream cheese frosting/icing, beat all of the ingredients together using an electric mixer until light and fluffy and ice your cooled cake. Finely chop up a few extra nuts and scatter them over your cake to decorate.

Notes

  • To make this into a 2-tiered round cake, bake in 2 x 23cm loose-bottomed round cake tins for about an hour.