Imagine a cake so sweet it could attract hummingbirds, a cake so good it could make your heart beat as fast as a hummingbird's wings. Well, this is it. In fact, customers will be hovering in anticipation for this Hummingbird Cake recipe, which blends the pleasure of pineapples with the bliss of bananas, then takes it a step higher with HERSHEY'S Cinnamon Chips.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan. Place pan extender on prepared sheet pan.
Toss HERSHEY'S Cinnamon Chips with flour in large bowl to coat; shake off excess flour. Set aside.
Mix together dry cake mix, pineapple with juice, mashed banana, oil, water, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 1 minute; scrape down sides of bowl. Continue mixing on medium speed 2 minutes. Stir in reserved HERSHEY'S Cinnamon Chips. Spread batter into prepared pan.
Bake 30 to 45 minutes* or until golden brown and wooden pick inserted in center comes out clean. Cool completely on wire rack.
Prepare PINEAPPLE CREAM CHEESE FROSTING: Mix cream cheese and butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add powdered sugar, mixing until well blended. Blend in crushed pineapple.
Frost cake with PINEAPPLE CREAM CHEESE FROSTING. Cut into 2x3-inch servings. Refrigerate until serving time. Cover; refrigerate leftover cake.
Step 4: If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.