Pear-Coconut-Pecan Bundt Cake (Diabetic Friendly)

Linda Wilson


Since I am diabetic, I am always interested in desserts I can enjoy. I put this together one Saturday morning and have been very pleased with it. Friends and family enjoy it, too.

pinch tips: How to Use Hand & Stand Mixers





20 Min


50 Min


large eggs
large egg whites
1/2 c
canola oil
1/2 c
olive oil
1/2 c
unsweetened applesauce
1/2 c
splenda brown sugar blend
1 c
splenda granulated
1 c
all-purpose flour
2 c
whole-wheat flour
1 1/2 tsp
baking soda
1 1/4 tsp
ground cinnamon
1 tsp
vanilla extract
4 c
chopped pears
1 c
unsweetened flaked coconut
1 c
chopped pecans
butter-flavored nonstick cooking spray

Directions Step-By-Step

In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy.

Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla.

Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combine.

Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

About this Recipe

Course/Dish: Cakes
Other Tag: Healthy

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