Tropical Hummingbird Cake
A tropical tasting cake, it is the next best thing to a tropical vacation in the middle of winter. Also known as a Bumblebee Cake.
3 cups cake flour
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1/2 cup 1% buttermilk
1 cup applesauce
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
2 cups diced bananas
2 (8-ounce) containers fat-free cream cheese, softened
1/2 cup light butter
3/4 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon banana extract
- Preheat oven to 350°F (175°C). Grease and flour a large cookie sheet with sides, or an 17x11x1-inch jelly roll pan.
- Combine flour, 1 1/4 cups Splenda® Granulated Sweetener, baking powder, salt, and cinnamon in a large bowl. In a small bowl, beat together eggs, buttermilk, and applesauce; pour into dry ingredients, and stir until moistened. Do not beat. Stir in bananas, vanilla, pineapple, and pecans.
- Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
- Beat together cream cheese, light butter, 3/4 cup Splenda® Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
Makes 24 servings.
Nutritional Information Per Serving (1/24 of recipe): Calories: 150; Calories from Fat: 45Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 35mg; Sodium: 310mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 5g; Protein: 6g
Exchanges Per Serving: 1 1/2 Starches, 1 Fat.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.