Hummingbird Cake -- A Lighter Version
1 cchopped pecans
1 cgranulated splenda
1 tspbaking soda
1 tspground cinnamon
3 largeeggs slightly beaten
1 3/4 cmashed ripe bananas (about 4 large)
1 8 oz can(s)crushed undrained pineapple (about 1 cup)
3/8 cvegetable oil
1 1/2 tspvanilla extract
·cool whip for garnish
How to Make Hummingbird Cake -- A Lighter Version
- Preheat oven to 350 degrees.
- 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.
- Grease and flour a 14 cup bundt pan, tapping out as much excess flour as possible.
- In a large mixing bowl, sift together flour, sugar, splenda, baking soda, cinnamon, and salt.
- In a medium mixing bowl, lightly stir together eggs, bananas, pineapple, applesauce, oil, and vanilla extract.
- Add the wet ingredients into the dry ingredients. Stirring until all the dry ingredients are moistened.
- Spread the toasted pecans into the bottom of the bundt pan.
- Evenly spoon cake batter over pecans and smooth the top.
- Lightly tap the filled cake pan on the counter to remove any air bubbles.
- Bake cake at 350 degrees for 60 minutes or until cake tests done.
- Remove cake from oven and set on wire rack to cool for 15 minutes.
- Using oven mitts tap cake lightly on counter to loosen edges and turn out onto serving dish or wire rack.
- Serve warm or cold. Garnish with Cool Whip if desired.
- Store any left over cake in tightly sealed container(does not require refrigeration).