The Bird's the Word!
Serving Size: 1 slice (1/10th of cake)
PointsPlus® value 5*
HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 234 calories, 46.5g carbs, and 28.5g sugars (PointsPlus® value 6*).
If you've never had (or even heard of) hummingbird cake, now is the time to try this Southern favorite. You know, assuming you like guilt-free baked goodies filled with yummy stuff like banana and pineapple. We certainly do...
4 oz. (about 1/2 cup) fat-free cream cheese
2 tbsp. Splenda No Calorie Sweetener (granulated)
1/2 cup Cool Whip Free (thawed)
1 1/2 cups mashed banana
1 cup moist-style yellow cake mix
3/4 cup whole-wheat flour
3/4 cup crushed pineapple packed in juice (not drained)
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup Splenda No Calorie Sweetener (granulated)
2 tbsp. brown sugar (not packed)
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla extract
1/4 cup chopped pecans
Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
To make the frosting, in a medium bowl, thoroughly mix cream cheese with Splenda. Add Cool Whip, and stir until uniform. Cover and refrigerate.
In a large bowl, combine all cake ingredients. Stir until uniform. Pour batter into the cake pan, and smooth out the top.
Bake until a toothpick inserted into the center comes out clean, 30 - 32 minutes.
Let cool completely, about 30 minutes in the pan and 1 1/2 hours out of the pan on a cooling rack.
Plate cake, spread with frosting, and top with pecans. Eat up!
MAKES 10 SERVINGS