Tropical Hummingbird Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 cups cake flour 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3 large eggs, beaten 1/2 cup lowfat buttermilk 1 cup applesauce 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 2 cups diced bananas 8-ounce fat-free cream cheese, softened 4 ozs Sugar free Coolwhip3/4 cup SPLENDA® No Calorie Sweetener, Granulated 1 teaspoon banana extract
Preheat oven to 350°F (175°C). Grease and flour a large cookie sheet with sides, or an 11 x 17 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, and pineapple.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat together cream cheese, banana flavoring and Splenda Granulated Sweetener, then fold in Coolwhip and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
Number of Servings: 18
Recipe submitted by SparkPeople user PEBBLES32165.
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, and pineapple.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat together cream cheese, banana flavoring and Splenda Granulated Sweetener, then fold in Coolwhip and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
Number of Servings: 18
Recipe submitted by SparkPeople user PEBBLES32165.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 2.0 g
- Cholesterol: 36.7 mg
- Sodium: 6,471.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.4 g
- Protein: 5.5 g