Real Recipes From Real Home Cooks ®

pear-coconut-pecan bundt cake (diabetic friendly)

(1 rating)
Recipe by
Linda Wilson
Grapevine, TX

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.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For pear-coconut-pecan bundt cake (diabetic friendly)

  • 2
    large eggs
  • 2
    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

How To Make pear-coconut-pecan bundt cake (diabetic friendly)

  • 1
    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.

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