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.
- Serves: 24
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 Hour
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 24
Serving Size: 1 (2 3/4 x 2 3/4 inch) slice
- Amount Per Serving
- Calories:
- 160
- Calories from Fat:
- 45
- Total Fat:
- 5g
- Saturated Fat:
- 2g
- Cholesterol:
- 35mg
- Sodium:
- 310mg
- Total Carbs:
- 23g
- Dietary Fiber:
- 1g
- Sugars:
- 7g
- Protein:
- 6g
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees 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, 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.
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 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® No Calorie Sweetener, Granulated
- 1 teaspoon banana extract
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