Hummingbird Cake (Lightened)
Ingredients
- Vegetable cooking spray
- 3 cups plus 2 teaspoons all-purpose flour divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 3 tablespoons vegetable oil
- 1 3/4 cups mashed banana about 5 to 6
- 1 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- Cream Cheese Frosting
Instructions
- Coat 3 (9-inch) round cakepans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.
- Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.
- Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
- CREAM CHEESE FROSTING
- 1 (8-ounce) package reduced-fat cream cheese (unsoftened)
- 1 (3-ounce) package cream cheese, softened
- 1 tablespoon light butter (unsoftened)
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans, toasted
- Beat cream cheese and butter at high speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla and pecans.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Notes
Recipe By: Southern Living, FEBRUARY 2001
Serving Size: 20
Serving Size: 20
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