Tropical Hummingbird Cake

Tropical Hummingbird Cake

2 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Maker of SPLENDA® Sweetener Products

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 11 x 17 inch sheet cake

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Directions

  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® 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® Granulated Sweetener, and 1 teaspoon banana flavoring until light and fluffy. Spread over the top of the cooled cake.

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Reviews (2)

Rate This Recipe
gea1954
0

gea1954

this cake did not rise at all. very dense. Flavor just ok. would not make again.

futuremrshunter
0

futuremrshunter

The cake itself is tasty. It seemed more of a "bread" to me than a cake. It is dense and not moist or fluffy like a cake, but it does have a lot of taste to it. I would leave out the banana extract in the frosting. It had a very chemical taste to it, and all my friends said it would have been better without it!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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