Hummingbird Sheet Cake

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2 Cream Cheese Frosting

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

Preheat oven to 350 degrees F and grease a jelly roll pan (15×10 inches).
In a small bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine mashed bananas, pineapple with juices, oils, eggs, and vanilla. Mix until well combined.

Slowly mix dry ingredients into the wet until just incorporated. Fold in 1 cup of pecans.
Spread batter in the prepared pan and bake for 38-42 minutes, or until an inserted toothpick comes out clean.
As cake bakes, beat together all frosting ingredients until smooth.

Allow cake to cool, then frost and sprinkle with pecan pieces.
Chill cake until ready to serve.

» MORE: Classic Sour Cream Butter CookiesClassic Sour Cream Butter Cookies Table of Contents Ingredients For the Cookies Butter – 115 g (softened) Salt – a pinch Sugar – 120 g Vanilla sugar – 1 tsp Sour cream – 150 g Egg – 1 pc All-purpose flour – 420 g Baking powder – 15 g Instructions 1. Prepare the Ingredients Soften the butter: Leave the butter at room temperature for 30–45 minutes or until it becomes soft but not melted. Preheat your oven: Set it to 180°C (356°F) and line a baking sheet with parchment paper. 2. Make the Dough Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the sugar and vanilla sugar until the mixture is pale and fluffy. Add the egg and sour cream: Mix in the egg, followed by the sour cream, ensuring everything is well combined. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. 3. Shape the Cookies Lightly flour your work surface and roll out the dough to a thickness of about 0.5 cm (1/4 inch). Use cookie cutters to cut out shapes of your choice—stars, circles, hearts, or classic rounds. Alternatively, you can roll the dough into small balls and flatten them slightly with the palm of your hand. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. See also Whole Wheat Bread Recipe 4. Bake Bake the cookies in the preheated oven for 15–20 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking, as this will make them less tender. 5. Cool and Serve Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy them as is or decorate with powdered sugar, icing, or melted chocolate for an extra touch.

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