Hummingbird Sheet Cake

Cake

• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons cinnamon
• 4 large ripe bananas, mashed
• 1 (8 oz) can crushed pineapple with juice
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla
• 1 cup chopped pecans

Cream Cheese Frosting

• 1 (8 oz) package cheese cheese, softened
• ⅓ cup butter, room temperature
• 4-4 1/2 cups powdered sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• Additional pecans for topping

Preparation

1. Preheat oven to 350 degrees F and grease a jelly roll pan (15×10 inches).
2. In a small bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine mashed bananas, pineapple with juices, oils, eggs, and vanilla. Mix until well combined.
4. Slowly mix dry ingredients into the wet until just incorporated. Fold in 1 cup of pecans.
5. Spread batter in the prepared pan and bake for 38-42 minutes, or until an inserted toothpick comes out clean.
6. As cake bakes, beat together all frosting ingredients until smooth.
7. Allow cake to cool, then frost and sprinkle with pecan pieces.
8. Chill cake until ready to serve.