Tropical Hummingbird Cake Recipe

Tropical Hummingbird Cake Recipe

  • 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
  1. 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.
  2. Combine flour, 1 1/4 cups SPLENDA(R) 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.
  3. Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
  4. Beat together cream cheese, light butter, 3/4 cup SPLENDA(R) Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.
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