hummingbird cake, low sugar, low fat, altered

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 453.6
  • Total Fat: 28.4 g
  • Cholesterol: 49.4 mg
  • Sodium: 276.8 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.0 g

View full nutritional breakdown of hummingbird cake, low sugar, low fat, altered calories by ingredient
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apple sauce instead of oil, splenda and truvia as sweetners apple sauce instead of oil, splenda and truvia as sweetners
Number of Servings: 16


    cake portion:
    3 C all purpose flour
    2 C splenda
    1.5 tsp baking soda
    1.5 tsp cinnamon (ground)
    0.5 tsp salt
    3 large eggs
    0.25 C canola oil
    1 can 20 oz crushed pineapple in pineapple juice
    6 pkts truvia
    1 tsp vanilla
    1 C walnuts
    0.8 C unsweetened apple sauce
    2C mashed bananas

    6 large eggs
    0.5 C splenda
    0.5 C sugar
    0.5C cornstarch
    1.5 C fresh squeezed OJ
    0.5 C lemon juice
    0.25 C smart balance (not light)
    2 tbsp orange zest

    8oz neufchatel cheese
    4 oz publix light cream cheese
    6 pkts truvia
    1 C shredded unsweetened coconut


Add dry cake ingredients to large bowl and mix well. set aside. Mix other ingredients together in a smaller bowl and whisk well. Preheat oven to 325F. Spray 3 equal sized 8x8 or 9x9 pans with cooking spray and set aside. Add wet ingredients to dry and mix well. Divide into 3 equal parts and put in pans. Bake for 30 min until wooden toothpick comes out clean. Let cool for 10 min and remove from pans.

Orange filling:
whisk eggs together in a heat-proof pan and set aside. in a sauce pan whisk together the rest of the ingredients and heat under medium high heat, stirring well constantly until thick. slowly pour 1/2 of hot mixture into eggs while whisking eggs well and return to the pan. bring to a boil, remove from heat and add zest. chill until cold- at least 30 min. Divide into 5 equal parts and put each part between cake layers, assembling the cake.

put neufchatel cheese and light cream cheese in a bowl and use mixer to blend. add sugar, truvia, continuing to blend. lastly add coconut and blend.

frost the cake. makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SALEE100.

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