Are you looking for a delicious and fun dessert to make for your next gathering? Look no further than this hummingbird cake in a sheet pan recipe! This cake is a perfect blend of tropical flavors, and is a great way to bring a little bit of the tropics to your next party.
One of the best things about this recipe is that it’s easy to make in a sheet pan, which makes it perfect for serving a large group of people. Plus, it’s a fun and unique twist on a traditional cake, which is sure to impress your guests.
Ingredients:
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4-5 bananas)
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, whisk together the eggs, oil, and vanilla extract.
- Stir in the crushed pineapple, mashed bananas, pecans, and coconut.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Pour the batter into a greased 9×13 inch sheet pan.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing and serving.
Nutritional Information:
Serving size: 1 slice (based on 20 slices per sheet cake)
- Calories: 367
- Total Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 34mg
- Sodium: 198mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 4g
Cooking Time:
35-40 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9×13 inch sheet pan
- Cutting board
- Knife
Serving Suggestions:
Top with cream cheese frosting and garnish with additional chopped pecans and shredded coconut.
Variations:
For a twist on this classic recipe, try adding chopped mango or papaya to the batter. You can also experiment with different types of nuts, such as macadamia nuts or walnuts.
Substitutions:
If you’re looking to make this recipe a little healthier, you can substitute the vegetable oil for unsweetened applesauce. You can also use whole wheat flour in place of all-purpose flour.
Storage:
This cake can be stored in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- For a sweeter cake, add an extra 1/4 cup of sugar to the batter.
- Let the cake cool completely before frosting to avoid melting the frosting.
Notes:
This recipe can easily be doubled for a larger crowd.
Frequently Asked Questions:
What is hummingbird cake?
Hummingbird cake is a classic southern cake that is made with bananas, crushed pineapple, and pecans. It’s known for its sweet, tropical flavor and is often topped with cream cheese frosting.
Can I make this recipe into cupcakes?
Yes! Simply pour the batter into lined muffin tins and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Can I make this recipe without nuts?
Yes, you can omit the nuts from this recipe if you have a nut allergy or simply don’t like them. The cake will still be delicious!
This hummingbird cake in a sheet pan is a fun and delicious twist on a classic southern recipe. With its tropical flavors and easy-to-make sheet pan format, it’s sure to be a hit at your next gathering. Plus, with the option to customize the recipe with different fruits and nuts, it’s a versatile dessert that you can make your own. So what are you waiting for? Give this recipe a try and hum along with the sweet and savory flavors of hummingbird cake!