Hummingbird Sheet Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes


For the Cake:

2 cups all-purpose flour
1 cup granulated sugar substitute (like monk fruit or stevia)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large ripe bananas, mashed
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
For the Frosting:

8 oz fat-free cream cheese, softened
1 cup powdered sugar substitute (like powdered erythritol)
1 teaspoon vanilla extract

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Cake Batter:
In a large bowl, whisk together flour, sugar substitute, baking powder, baking soda, and salt.
Add applesauce, vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix until well combined. Fold in chopped pecans if using.
Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Make the Frosting:
In a separate bowl, beat together softened fat-free cream cheese, powdered sugar substitute, and vanilla extract until smooth.
Frost the Cake:
Once the cake has cooled, spread the frosting evenly over the top.
Slice and Serve:
Slice into 12 equal portions and serve.
Smart Points Information:

The Smart Points value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your W-W plan and the ingredients you choose.
Enjoy your W-W Hummingbird Sheet Cake, a lighter version of the classic recipe!

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