Cooking Light Hummingbird Cake
Makes 20 servings

Prep Time: 20 min.
Baking Time: 25 min.

Ingredients:

• Vegetable cooking spray
• 2 - cups (plus 2 teaspoons) all-purpose flour (divided)
• 1 - teaspoon baking soda
• 1/2 - teaspoon salt
• 1-3/4 - cups sugar
• 1-3/4 - teaspoon ground cinnamon
• 2 - large eggs
• 1/2 - cup unsweetened applesauce
• 3 - Tablespoons vegetable oil
• 1-3/4 cups mashed banana (about 4 to 6)
• 1-1/2 - teaspoons vanilla extract
• 1 can (8-ounes) crushed pineapple (undrained)
• Cream Cheese Frosting (see below)

Directions:

Preheat oven to 350° F.  Coat 3 round (9-inch) cake pans with cooking spray.  Sprinkle 2 teaspoons flour evenly into pans (shaking to coat).

1. In a large bowl, you want to combine 3-cups flour, baking soda, sugar, salt, and cinnamon.
2. In a small bowl, stir together the eggs, applesauce and oil.
3. Add egg mixture to flour mixture and stirring until dry ingredients are moistened.  (You don't want to over beat.)
4. Stir in mashed banana, vanilla, and pineapple.  Pour batter into pans.
5. Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
6. Cool pans on wire racks for 10 min.  Remove cake from pans and complexly cool on wire racks.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream Cheese Frosting
Makes 3-1/2 cups.

Prep Time: 5 min.

Ingredients:

• 1 - package (8-ounces) reduced-fat cream cheese (un-softened)
• 1 package (3-ounces) cream cheese (softened)
• 1 - Tablespoon light butter (un-softened)
• 6 - cups powdered sugar
• 1 - teaspoon vanilla extract
• 3/4 cup pecans (chopped and toasted)

Directions:

1. With your electric mixer beat cream cheeses and light butter at high speed until creamy.
2. Slowly add powered sugar, beating at low speed just until smooth.
3. Stir in vanilla and pecans.
4. Spread over cake.

Per slice: Calories 407 (21% from fat)
Fat 9.5 (sat 2.9g, mom 3.2g, poly 2.1g)
Protein 4.6g, Carb 78g, Fiber 1.7g
Chol 33mg, Iron 1.3mg
Sodium 184 mg, Calc 31mg