Tropical Hummingbird Cake

Tropical Hummingbird Cake

2

"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."

Ingredients

1 h {{adjustedServings}} servings 155 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks

Footnotes

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  • Serving Size: 1 (2 3/4 x 2 3/4 inch) slice
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Reviews

2
  1. 3 Ratings

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

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 e...