Name: Bec’s Hummingbird Cake
Ingredients: Cake Non-stick baking spray; 1 cup vegetable oil; 2 cup granulated sugar; 1 tablespoon vanilla extract; 3 large eggs; 3 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 cup chia seeds (optional); 2 cup mashed ripe banana; One 8-ounce can crushed; pineapple, drained; 1 cup chopped pecans; 1 cup unsweetened coconut; Frosting (use half of this recipe for a 9 x 13 cake); 2 stick (1 cup) butter, softened; Two 8-ounce packages cream cheese, softened; 2 cup confectioners' sugar; 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract

Bec’s Hummingbird Cake

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Cooking MethodBaking

Cooking Vessel Size9-inch baking pan

Ingredients

Cake
Non-stick baking spray
1 cup vegetable oil
2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup chia seeds (optional)
2 cups mashed ripe banana
One 8-ounce can crushed
pineapple, drained
1 cup chopped pecans
1 cup unsweetened coconut
Frosting (use half of this recipe for a 9 x 13 cake)
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F. Spray two round 9-inch baking pans with non-stick baking spray or one 9 x 13 pan.
In a large bowl, beat the oil, granulated sugar, and vanilla at medium speed with a mixer until fluffy. Beat in the eggs, one at a time.
In a medium bowl, combine the flour, baking soda, cinnamon, chia seeds and salt. Add to the batter mixture a bit at a time. Add the bananas and pineapple, beating until combined.
Divide the batter into two round pans or one 9 x 13. Slam the pans against the counter to get any air bubbles out of the batter.
Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes for round pans and 40 to 45 minutes for the 9 x 13. Cool in the pans for 10 minutes. Remove from the round pans and cool completely on wire racks. Or, just allow the cake to cool in the 9 x 13.

Frosting

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

Cutting

Round cakes: Spread some frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.
9 x 13: Spread evenly over the top of the cake. Cut on every third line, across and down, to get twelve perfect servings, at 720 calories apiece.