Effortless Hummingbird Sheet Cake Recipe 425

Steps:

• 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.

Steps:

• 1. Heat oven to 350 and grease a large square cake pan (like 12x18). If you do not have a 12x18 pan, a 9x13 will work. Just cut all the ingredients in half.
• 2. First, mix cake mixes according to directions on the boxes except use melted butter in place of oil. Also, add vanilla extract.
• 3. Next add pineapple, smashed bananas, cinnamon, salt, and pecans.
• 4. Mix all this together well.
• 5. Pour into pan and cook for 25 to 30 min or until toothpick is inserted and comes out clean. Let cool and ice with cream cheese frosting.
• 6. For frosting, add cream cheese to mixing bowl. Add butter, confectioners sugar, and vanilla. Mix well.
• 7. Add milk, a little a the time, to get the consistency you want it to be.
• 8. Then frost cake after it cools and enjoy.

Steps:

• 1. 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.
• 2. Heat oven on 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 3/4 cup walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely.
• 3. 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.