hummingbird cake -- a lighter version

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).
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