Effortless Hummingbird Sheet Cake

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Cake:

  • 1

    (15.25) box Pillsbury Moist Supreme Classic White Cake Mix

  • 1

    (8 ounce) can crushed pineapple (do not drain)

  • 2

    very ripe mashed bananas

  • 1/2

    cup oil

  • 4

    large eggs

  • 1

    teaspoon cinnamon

  • 1

    teaspoon vanilla extract

  • 3/4

    cup coarsely chopped walnuts, toasted

  • Creamy Frosting:

  • 4

    cups powdered sugar

  • 1

    (8 ounce) package cream cheese, softened

  • 1/4

    cup butter, softened

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 2

    Land O Lake Mini Moos (half & half) or 1 tablespoon heavy cream

  • 3/4

    cup chopped walnuts,toasted

Directions

Preheat oven to 300 degrees. Spread 1 1/2 cups coarsely chopped walnuts on baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven and set aside. Heat oven to 325 degrees. Spray a 15"x10"x1" cake pan with baking spray with flour. In large mixing bowl, combine all ingredients except the walnuts. With an electric mixer, beat on low speed 30 seconds. Scrape the bowl and on medium speed, beat another 1 1/2 minutes. Stir in walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Creamy Frosting: Beat cream cheese and butter until fluffy. Gradually, beat in the powdered sugar one cup at a time. Add vanilla and almond extracts and 2 Mini Moos or 1 tablespoon heavy cream. If mixture is too thick, add more cream to reach desired consistency. Spread frosting on cake. Sprinkle top with toasted walnuts. Store cake in refrigerator.

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