Old Fashioned Hummingbird Sheet Cake
Try this Old Fashioned Hummingbird Sheet Cake recipe, or contribute your own.
Try this Old Fashioned Hummingbird Sheet Cake recipe, or contribute your own.
- 1 tsp salt
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 3 cups all purpose flour
- 4 cups powdered sugar
- 1 tbsp ground cinnamon
- 2 tsp milk
- 8 oz cream cheese (softened)
- 2 3/4 cup sugar
- 1 tbsp baking soda
- 1/2 cup crush pineapple
- 3 medium bananas (chopped)
- 4 tbsp butter (unsalted)
- Carbohydrate 439.384165866679 g
- Cholesterol 3528.63830614536 mg
- Fat 884.014742093916 g
- Fiber 15.7864075095488 g
- Protein 109.464855777142 g
- Saturated Fat 448.259966544131 g
- Serving Size 1 1 recipe (2570g)
- Sodium 158715.706778065 mg
- Sugar 423.59775835713 g
- Trans Fat 63.1013525334997 g
- Calories 10025 calories
Step-by-step
- Preheat the oven to 325 F.
- In a large bowl combine the flour, salt, baking soda, cinnamon, and nutmeg. Mix until everything is well combined then set to the side.
- In another large mixing bowl add the eggs, vegetable oil, and sugar. Mix until well combined, then add in the apple sauce, bananas, pineapple, and vanilla. Mix.
- Now slow start adding in the flour mixer, and mix the batter until everything is well combined.
- Once the batter is nice and creamy, set it to the side.
- Lightly butter or oil a 9x13, then pour in the cake batter.
- Place the cake in the oven and let it bake for about 1 hour and 20 minutes
- Let the cake cool until it's at room temperature.
- Mix all the ingredients for the cream cheese frosting, then frost the cake.
- Let the cake sit for 30 minutes before serving.
- Serve and enjoy!
Managing Moisture in Dense Fruit Batters
Hummingbird cake relies on crushed pineapple and chopped bananas for its signature damp crumb, but excess fruit liquid can easily drown the chemical leaveners. Whisk the dry ingredients thoroughly to distribute the baking soda evenly before introducing the wet components. Fold the flour mixture into the liquid base gently. Over-mixing activates the gluten networks in the all-purpose flour, transforming a tender dessert into a rubbery loaf.
Baking Dynamics in a 9x13 Pan
Baking this batter in a single 9x13 inch pan requires careful temperature management at 325 degrees Fahrenheit. Because the fruit solids retain heat differently than a standard butter cake, check for doneness at the one-hour mark using a wooden skewer inserted into the center. The cake is ready when the tester emerges clean without wet batter clinging to it, preventing the exterior edges from over-baking while the middle remains raw.
Temperature Control for Cream Cheese Frosting
Cream cheese frosting breaks easily if the butter is too warm during the initial whip. Ensure the unsalted butter and cream cheese share an identical room temperature of 68 degrees Fahrenheit before beating them together with the powdered sugar and vanilla extract. Chill the frosted sheet cake for thirty minutes prior to slicing to set the fats and yield clean, sharp edges.
