Bec’s Hummingbird Cake
Cooking Vessel Size9-inch baking pan
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
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.
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.
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.
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