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Makeover Hummingbird Cake

Makeover Hummingbird Cake
With pineapple, bananas, nuts and just a hint of cinnamon, this cake gets raves at potlucks and parties! —Sue Jernigan, Fredericksburg, Virginia
24 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • ICING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup reduced-fat butter
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Directions

  • In a large bowl, beat the first six ingredients until well blended.
  • In another bowl, combine the flour, sugar, salt, baking soda and
  • cinnamon; gradually beat into banana mixture until blended. Stir in
  • walnuts.
  • Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking
© Taste of Home 2013

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Makeover Hummingbird Cake (continued)

Directions (continued)

  • spray. Bake at 350° for 25-30 minutes or until a toothpick
  • inserted near the center comes out clean. Cool completely on a wire
  • rack.
  • For icing, in a large bowl, beat cream cheese and butter until
  • fluffy. Add confectioners' sugar and vanilla; beat until smooth.
  • Spread over cake. Sprinkle with walnuts. Refrigerate leftovers.
  • Yield: 24 servings.
Nutrition Facts: 1 piece equals 290 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 219 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013