Name: Makeover Hummingbird Cake
Yield: 4 servings
Ingredients: 2 cups ripe bananas, mashed; 1 (8 ounce) canunsweetened crushed pineapple; 34 cup unsweetened applesauce; 13 cup canola oil; 2 eggs; 1 12 teaspoons vanilla extract; 3 cups flour, all purpose; 1 12 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 12 cup chopped walnuts; 1 (8 ounce) packagereduced fat cream cheese; 13 cup reduced fat butter; 3 cups confectioners sugar; 1 teaspoon vanilla extract; 12 cup chopped walnuts

Servings: 4 persons

2 cups ripe bananas, mashed
1 (8 ounce) canunsweetened crushed pineapple
34 cup unsweetened applesauce
13 cup canola oil
2 eggs
1 12 teaspoons vanilla extract
3 cups flour, all purpose
1 12 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
12 cup chopped walnuts
1 (8 ounce) packagereduced fat cream cheese
13 cup reduced fat butter
3 cups confectioners sugar
1 teaspoon vanilla extract
12 cup chopped walnuts

1
In a large bowl, beat the first six ingredients until well blended.
2
In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into the banana mixture until blended.
3
Stir in walnuts.
4
Pour into a 15-in.
5
x 10-in.
6
x 1-in baking pan coated with cooking spray.
7
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8
Cool completely on a wire reack.
9
For icing, in a large bowl, beat cream cheese and butter until fluffy.
10
Add confectioners sugar and vanilla; beat until smooth.
11
Spread over cake.
12
Sprinkle with walnuts.
13
Refrigerate leftovers.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Makeover Hummingbird Cake

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