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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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    24 servings

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 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 piece: 290 calories, 10g fat (3g saturated fat), 28mg cholesterol, 219mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 5g protein.

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