Hummingbird Sheet Cake Recipe
This lightened-up version of the classic Hummingbird Sheet Cake retains all the wonderful tropical flavors from ripe bananas and pineapple, with the perfect hint of cinnamon. The creamy, rich frosting balances it all out, making it an irresistible treat for any occasion!
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2. Hummingbird Sheet Cake Directions
- Preheat oven to 350°F and grease a jelly roll pan (15×10 inches).
- In a small bowl, sift together whole wheat flour, artificial sweetener, b< aking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine mashed bananas, crushed pineapple with juice, unsweetened applesauce, eggs, and vanilla extract. Mix until well combined.
- Slowly mix the dry ingredients into the wet ingredients until just incorporated. Fold in ¼ cup chopped pecans.
- Spread the batter evenly in the prepared pan and bake for 38-42 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, beat together all frosting ingredients until smooth.
- Allow the cake to cool completely before frosting. Sprinkle with additional pecans if desired.
- Chill the cake until ready to serve.
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