If you have a moment of panic because you haven’t yet found the perfect layer cake recipe that is healthy and delicious, no worries! You’ve come to the right spot. We love to bake healthy renditions of classic cakes, and make them even better.
Now, we’re all for cakes made from scratch where you measure and level flour, add baking soda, like this one. But, we’re also all for a cake that is consistently perfect like those from a cake box, especially when there are all-natural cake mixes now (!). There must be scores of genius food scientists behind these consistently perfect, moist, and plush cake mixes.
Here we call in help from these food scientists for celebrations and need-to-impress events. Graduation is coming up in a few weeks for many, and for you, perhaps? Congrats! Here’s our gift of a two-layer celebration cake.
A true Southern Cake, the Hummingbird Cake is a banana-pineapple spice cake that will make you ‘hum’ with delight. We make it healthy by swapping out whole eggs for egg whites that make the cake fluffier and a lighter crumb. Ripe bananas and crushed pineapple replace oils and add loads of moisture and natural sweetness.
A true Southern Cake must be frosted, preferably with cream cheese. We wanted to respect this tradition but also added to the criteria a frosting that was not overly buttery or sweet. Plus easy and uncomplicated. Well, we’re pleased to announce a simple cream cheese frosting with yogurt and pureed carrots that is whipped together until smooth and then spread on top of two moist and flavorful cake layers.
The cake doesn’t require any simple syrup and the frosting only demands the same electric mixer that you use for the cake. Just maybe a topping of some toasted almonds and fresh blueberries. Definitely a glass of iced tea.
Super Moist Healthy Hummingbird Cake
Try this hummingbird cake version made with ultra moist all-natural white or yellow cake box that is transformed by banana and pineapple. A cream cheese frosting is lightened with yogurt and pureed carrots. Top the cake with fresh blueberries, toasted almonds or pecans, and carrot ribbons for a pretty and pleasing effect. You'll be humming about this new way to add fruit and veggies into this iconic Southern cake!
- 1 box white or yellow cake mix (all-natural)
- 3 egg whites
- 1 ripe banana, mashed
- 1 (6 oz) can crushed pineapple
- 1 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 package (8 oz) low-fat cream cheese, softened
- 1 container (6 oz) yogurt, vanilla
- 3 tablespoons pureed carrot (3 baby carrots, cooked until soft, mashed), or from a baby food jar
- Preheat oven to 350°F. Prepare two 8-inch round baking pans with baking spray. Line with parchment paper.
- In a large bowl, beat yellow cake mix, egg whites, banana, pineapple, water, and vanilla with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly into the two prepared pans.
- Bake 25 to 27 minutes until lightly golden and a toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pans. Cool completely. Carefully trim rounded tops to make level.
- In a medium bowl, beat cream cheese and yogurt with electric mixer on medium speed until creamy and smooth. Add carrots and blend well.
- Assemble cake: place one cake layer a serving plate. Spread with half of the frosting. Top with second cake layer. Frost the top of cake with remaining frosting. Leave sides unfrosted.
- Decorate with toasted almonds or pecans, fresh blueberries, carrot ribbons, banana chips, mini chocolate chips, a dusting of cinnamon—whatever your heart desires! Or, a smooth pure icing finish is lovely too.
- Serve, or store cake lightly covered in refrigerator.