As a self-proclaimed cake-a-holic, I am always looking out for lightened versions of any and all desserts I can find. This Hummingbird Cake comes from Southern Living's website. This is the "lightened" version as they put it. I thought it tasted pretty damn good too (won't even look at the un-lightened recipe). This is also only my third timing making icing which is not at all diet friendly in my opinion. It worked though!!
The original recipe called for 3 cake pans for a 3 layer cake but I only own two (for now). Also, I subbed out 1.5 cups of the all purpose flour with whole wheat and cut out 1/2 a cup of the sugar from the cake mix.
Vegetable cooking spray
1.5 cups plus 2 teaspoons all-purpose flour, divided
1.5 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon ground cinnamon
2 large eggs
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 3/4 cups mashed banana (about 5 to 6)
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
Cream Cheese Frosting
1 (8-ounce) package reduced-fat cream cheese (unsoftened)
1 (3-ounce) package cream cheese, softened
1 tablespoon light butter (unsoftened)
6 cups powdered sugar (eeeekk)
1 teaspoon vanilla extract
Coat 2 round cakepans with cooking spray; sprinkle flour evenly into pans, shaking to coat.
Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract, and pineapple. Pour batter evenly into prepared pans.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Beat cream cheese and butter at high speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Nutritional Information (approximate as I made some substitutions)
Calories:407 (21% from fat)
Fat:9.5g (sat 2.9g,mono 3.2g,poly 2.1g)
If you enlarge that last pic, you can just see how moist this cake is. Gotta love that!