Hummingbird Sheet Cake

Step 1

Preheat the oven to 350 degrees. Butter 9x13 baking pan and set aside.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

Step 3

In another medium to large bowl, whisk together the oil, eggs, and sugar. Stir in the mashed bananas, the pineapple, and one cup of the pecans (I did all of the mixing for this cake by hand...do not use a mixer. I also forgot to put pecans in the batter, and the world did not come to an end).

Step 4

Pour the wet ingredients over the dry ingredients and stir until just combined (it's fine if you have a couple of lumps of flour in your batter). Pour into the prepared baking pan. Bake for 40-50 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool briefly in pan then turn out onto a cooling rack and cool completely.

Step 5

Make the frosting: using a hand or stand mixer, beat together the cream cheese and the butter until well incorporated, then beat in the powdered sugar a little bit at a time, making sure that the previous addition is fully incorporated before adding more (going slowly will keep you from making a gigantic mess...like I did). Beat in the vanilla.

Step 6

To assemble the cake, spread the frosting across over the top of the cake and sprinkle the cake with one cup of toasted pecans.