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Tropical Hummingbird Cake

Name: Tropical Hummingbird Cake
Prep time: 20 min
Total time: 50 min
Cuisine: Cakes, Easter Recipes
Ingredients: For the cake:; 3 cups cake flour; 1 ¼ cups Splenda® Granulated Sweetener; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; ½ cup 1% lowfat buttermilk; 1 cup applesauce; 3 large eggs, beaten; 2 teaspoons vanilla extract; 1 (8-ounce) can crushed pineapple, drained; 2 cups diced bananas; ½ cup chopped pecans; For the frosting:; 2 (8-ounce) containers nonfat cream cheese, softened; ½ cup light butter; ¾ cup Splenda® Granulated Sweetener; 1 teaspoon banana flavouring

Makes 24 servings Calories 160 Prep Time 20 minutes Total Time 50 minutes Made with Splenda® Original Sweetener

Ingredients

For the cake:

3 cups cake flour

1 ¼ cups Splenda® Granulated Sweetener

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

½ cup 1% lowfat buttermilk

1 cup applesauce

3 large eggs, beaten

2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, drained

2 cups diced bananas

½ cup chopped pecans

For the frosting:

2 (8-ounce) containers nonfat cream cheese, softened

½ cup light butter

¾ cup Splenda® Granulated Sweetener

1 teaspoon banana flavouring

Nutrition Info Per Serving

Serving Size: 1 slice (1/24 cake)

Calories	160
Total Fat	5g
Saturated Fat	2g
Cholesterol	35mg
Sodium	310mg
Total Carbs	23g
Dietary Fiber	1g
Sugars	7g
Protein	6g

Instructions

To make the cake:

Preheat oven to 350°F. Grease and flour a 11” x 17” jelly roll pan or glass baking dish.
In a bowl, combine flour, Splenda Sweetener, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together buttermilk, applesauce, eggs, and vanilla extract. Pour buttermilk mixture into dry ingredients and stir just until moistened. Fold in pineapple, bananas, and pecans.
Bake for 25–30 minutes, or until a wooden pick inserted into center comes out clean. Cool on a wire rack.

To make the frosting:

In a bowl using an electric mixer, beat together cream cheese and butter until smooth. Add Splenda Sweetener and banana flavouring; beat until light and fluffy.
Spread over cooled cake.