Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

hummingbird cake -- a lighter version

greimm avatar
Recipe by
Michelle Greiner
@greimm
St Louis, MO

This is a great recipe for all occasions. It is also a great way to offer something sweet for those who may be watching their caloric intake. Just by substituting / swapping out two ingredients from the classic recipe, I was able to cut the calories by over 60%, sugar by 50%, and fat by 50%.

yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For hummingbird cake -- a lighter version

  • 1 c
    chopped pecans
  • 3 c
    flour
  • 1 c
    sugar
  • 1 c
    granulated splenda
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 3 lg
    eggs slightly beaten
  • 1 3/4 c
    mashed ripe bananas (about 4 large)
  • 1 8 oz can
    crushed undrained pineapple (about 1 cup)
  • 3/8 c
    applesauce
  • 3/8 c
    vegetable oil
  • 1 1/2 tsp
    vanilla extract
  • cool whip for garnish

How To Make hummingbird cake -- a lighter version

  • 1
    Preheat oven to 350 degrees.
  • 2
    Toast pecans in oven by arranging them in a single layer and baking in a 350 degree oven for 5 - 10 minutes (stirring after 5 minutes) or placing the pecans in a saute pan over medium high for 5 - 10 minutes stirring frequently. Remove pecans from heat and allow to cool.
  • 3
    Grease and flour a 14 cup bundt pan, tapping out as much excess flour as possible.
  • 4
    In a large mixing bowl, sift together flour, sugar, splenda, baking soda, cinnamon, and salt.
  • 5
    In a medium mixing bowl, lightly stir together eggs, bananas, pineapple, applesauce, oil, and vanilla extract.
  • 6
    Add the wet ingredients into the dry ingredients. Stirring until all the dry ingredients are moistened.
  • 7
    Spread the toasted pecans into the bottom of the bundt pan.
  • 8
    Evenly spoon cake batter over pecans and smooth the top.
  • 9
    Lightly tap the filled cake pan on the counter to remove any air bubbles.
  • 10
    Bake cake at 350 degrees for 60 minutes or until cake tests done.
  • 11
    Remove cake from oven and set on wire rack to cool for 15 minutes.
  • 12
    Using oven mitts tap cake lightly on counter to loosen edges and turn out onto serving dish or wire rack.
  • 13
    Serve warm or cold. Garnish with Cool Whip if desired.
  • 14
    Store any left over cake in tightly sealed container(does not require refrigeration).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT