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Bec’s Hummingbird Cake

Updated October 22, 2020

Enter to win the Berghoff Perfect Slice Cake Pan Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!

Cooking MethodBaking

Cooking Vessel Size9-inch baking pan


  • 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
  • 2 cups mashed ripe banana
  • 1/4 cup chia seeds (optional)
  • 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


  1. Preheat the oven to 350°F. Spray two round 9-inch baking pans with non-stick baking spray or one 9 x 13 pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


  1. 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.


  1. 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.

  2. 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.

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