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2. Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
3. Can I make this cake into cupcakes?
Yes, you can pour the batter into lined muffin tins and bake at 350°F for 20-25 minutes. Frost with cream cheese frosting once cooled.
4. How do I prevent the frosting from being too runny?
Ensure the cream cheese and butter are at room temperature before beating, and gradually add the powdered sugar until you reach your desired consistency.
5. What can I use instead of pecans?
If you’re not a fan of pecans, you can use walnuts or omit the nuts altogether. You could also substitute with a different nut like almonds or macadamia nuts.
6. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance, store it covered in the refrigerator, and frost it on the day you plan to serve it.
A Deliciously Moist and Flavorful Cake
This Hummingbird Sheet Cake is a deliciously moist and flavorful dessert that’s perfect for any occasion. With its combination of ripe bananas, crushed pineapple, and crunchy pecans, all topped with a tangy cream cheese frosting, this cake is sure to be a hit. Whether you’re serving it at a family gathering, a potluck, or a holiday celebration, this cake brings the perfect blend of Southern charm and tropical flavors to your table.
So, grab your ingredients and get ready to bake this classic, crowd-pleasing dessert!
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