pear-coconut-pecan bundt cake (diabetic friendly)
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.
prep time
20 Min
cook time
50 Min
method
---
yield
12 serving(s)
Ingredients
- 2 - large eggs
- 2 - large egg whites
- 1/2 cup canola oil
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 1/2 cup splenda brown sugar blend
- 1 cup splenda granulated
- 1 cup all-purpose flour
- 2 cups whole-wheat flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups chopped pears
- 1 cup unsweetened flaked coconut
- 1 cup chopped pecans
- - butter-flavored nonstick cooking spray
How To Make pear-coconut-pecan bundt cake (diabetic friendly)
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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