The Bird's the Word!

Serving Size: 1 slice (1/10th of cake)
Calories: 192
Fat: 3.5g
Sodium: 275mg
Carbs: 35.5g
Fiber: 2.5g
Sugars: 16g
Protein: 5g

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...

Ingredients:
Frosting
4 oz. (about 1/2 cup) fat-free cream cheese
2 tbsp. Splenda No Calorie Sweetener (granulated)
1/2 cup Cool Whip Free (thawed)

Cake
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

Topping
1/4 cup chopped pecans

Directions:
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

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.