Rustic hummingbird sheet cake is my new favorite cake for Springtime —simmerandsauce
For The Cake:
dash of salt
coconut oil, melted
8-ounce can crushed pineapple, drained
pecans, finely chopped
For the Frosting:
8-ounce packages cream cheese
unsalted butter, softened
3 1/2 cups
In This Recipe
Preheat the oven to 350 degrees F.
Lightly grease a 9×13 baking pan and set aside.
For the Cake: In a large mixing bowl add the flour, salt, baking soda and cinnamon. Mix well and set aside.
In the bowl of kitchen mixer such as a Kitchen Aid fitted with a paddle attachment, add the sugar, eggs, vegetable oil, coconut oil and vanilla extract. Beat on medium until well incorporated.
Reduce the speed to low and slowly add the flour mixture. Add the pineapple and banana and mix well.
Remove the bowl from the stand and using a rubber spatula gently fold in the pecans.
Pour the cake batter in to the prepared baking pan. Gently tap the pan on the counter to even out and remove any air bubbles. Place in the oven and bake for about 55 minutes or until set. Allow to cool completely before frosting.
For the Frosting: Place the cream cheese and butter in to the bowl of a kitchen mixer fitted with a paddle attachment. Beat on high until smooth and well incorporated. Add the vanilla and mix.
With the mixer on low slowly add the confectioners sugar. Mix until smooth and fluffy.
Once the cake cooled completely, invert the cake onto a serving platter. At this point I like to use a serrated knife to lightly trim the cake removing any hard crust.
Frost the cake as desired. Store the frosted cake in the refrigerator until ready to serve.