Great Video. This has to be the most complete video description of a process that I have ever seen.
Hummingbird Cake is a southern classic that combines crushed pineapple, bananas and pecans to make a moist delicious spice cake that everyone is sure to love. The cream cheese frosting has been lightened up with low fat cream cheese. Low fat Greek yogurt replaces the sour cream in the cake batter to save even more calories. Now you won’t have to feel nearly as guilty when indulging in a slice of this hummingbird cake.

All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

Ingredients list
• 2 ½ cups gluten free Bisquick (see notes for regular instructions)
• 1 ¼ cups of sugar
• 1 tsp cinnamon
• 1 cup pecans, chopped (plus more to garnish)
• ½ cup butter, melted
• ½ cup low fat Greek yogurt
• 2 eggs, beaten
• 2 ripe bananas, mashed
• 1 cup crushed pineapple, undrained
• 1 tsp vanilla
• 16 oz of reduced fat cream cheese, well softened
• ½ cup butter, well softened
• 2 cups confectioner’s sugar
• 1 tsp vanilla