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Lightened Up Hummingbird Cake

This Lightened Hummingbird Cake will be the hit at your next family party! It’s made with bananas, pineapple, and spiced with cinnamon– all wrapped up in a light cream cheese frosting and sprinkled with chopped pecans!

Servings: Makes 12 slices

GREEN: 7 SmartPoints per serving if using egg whites or 8 SmartPoints per serving if using whole eggs

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

 

Cake Ingredients:

  • 1 package (16 oz.) Pillsbury Sugar Free Yellow mix
  • ¾ cup mashed ripe bananas (2 overripe bananas)
  • ½ cup unsweetened applesauce
  • 2 large eggs or 4 eggs whites 
  • 1 can (8 oz.) crushed pineapple packed in juice, undrained
  • 1 tsp cinnamon

Cream Cheese Frosting Ingredients:

  • 1 package (8 oz.) light cream cheese, softened
  • 1 tsp vanilla extract
  • 4 Tbsp Land o’Lakes light butter made with canola oil, at room temperature
  • 3 cups powdered sugar substitute ( I use Swerve Sweetener, Confectioners)

Toppings:

  • 1/4 cup chopped pecans (optional)

Directions:

  1. Preheat the oven to 350 degrees.
  2. Lightly spray two 8-inch round cake pans. Set the pans aside.
  3. In a large mixing bowl combine the cake mix, pineapple and the juice, bananas, unsweetened applesauce, eggs or egg whites, and cinnamon.
  4. Beat with an electric mixer on low speed until incorporated, 30 seconds.
  5. Increase the mixer speed to medium and beat until smooth,  scraping down the sides of the bowl.
  6. Pour the batter into the prepared pans and place the pans in the oven.
  7. Bake for 25 to 27 minutes or until golden brown.
  8. Remove the cakes from the oven, let them cool in the pan 10 minutes, then run a knife around the edges, and gently pat the pan to loosen the cakes.
  9. Place cakes on wire racks to cool.
  10. Let the cakes cool 20 minutes before frosting.
  11. For the frosting, place the cream cheese and butter in a medium-size bowl and beat with a mixer for 30 seconds.
  12. Add the sugar substitute, a little at a time, beating on low speed, until incorporated.
  13. Add vanilla extract and beat until the frosting is fluffy.
  14. To assemble the cake, place one layer, right-side up, on a serving plate.
  15. Spread the top evenly with  frosting. Place the second layer on top of the first and frost the top and side of the cake.
  16. Sprinkle chopped pecans over sides and top of frosted cake.

 

Servings: Makes 12 slices

GREEN: 7 SmartPoints per serving if using egg whites or 8 SmartPoints per serving if using whole eggs

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

Yield: 12

Lightened Up Hummingbird Cake

Lightened Up Hummingbird Cake

This Lightened Up Hummingbird Cake will be the hit at your next family party! It's made with bananas, pineapple, and spiced with cinnamon– all wrapped up in a lightened cream cheese frosting and sprinkled with chopped pecans! 

Prep Time 10 minutes
Cook Time 27 minutes 25 seconds
Additional Time 50 minutes
Total Time 1 hour 27 minutes 25 seconds

Ingredients

Cake Ingredients

  • 1 package (16 oz.) Pillsbury Sugar Free Yellow mix
  • ¾ cup mashed ripe bananas (2 overripe bananas)
  • ½ cup unsweetened applesauce
  • 2 large eggs or 4 egg whites
  • 1 can (8 oz.) crushed pineapple packed in juice, undrained
  • 1 tsp cinnamon

Cream Cheese Frosting Ingredients:

  • 1 package (8 oz.) light cream cheese, softened
  • 1 tsp vanilla extract
  • 4 Tbsp Land o'Lakes light butter made with canola oil, at room temperature
  • 3 cups powdered sugar substitute ( I use Swerve Sweetener, Confectioners)

Toppings:

  • 1/4 cup chopped pecans

Instructions

  1. Preheat the oven to 350 degrees.
  2. Lightly spray two 8-inch round cake pans. Set the pans aside.
  3. In a large mixing bowl combine the cake mix, pineapple and the juice, bananas, unsweetened applesauce, eggs, and cinnamon.
  4. Beat with an electric mixer on low speed until incorporated, 30 seconds.
  5. Increase the mixer speed to medium and beat until smooth, scraping down the sides of the bowl.
  6. Pour the batter into the prepared pans and place the pans in the oven.
  7. Bake for 25 to 27 minutes or until golden brown.
  8. Remove the cakes from the oven, let them cool in the pan 10 minutes, then run a knife around the edges, and gently pat the pan to loosen the cakes.
  9. Place cakes on wire racks to cool.
  10. Let the cakes cool 20 minutes before frosting.
  11. For the frosting, place the cream cheese and butter in a medium-size bowl and beat with a mixer for 30 seconds.
  12. Add the sugar substitute, a little at a time, beating on low speed, until incorporated.
  13. Add vanilla extract and beat until the frosting is fluffy.
  14. To assemble the cake, place one layer, right-side up, on a serving plate.
  15. Spread the top evenly with frosting. Place the second layer on top of the first and frost the top and side of the cake.
  16. Sprinkle chopped pecans over sides and top of frosted cake.

Servings: Makes 12 slices

GREEN: 7 SmartPoints per serving if using egg whites or 8 SmartPoints per serving if using whole eggs

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

Notes

Notes: Chill in refrigerator for 30 minutes before serving.

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