PEAR-COCONUT-PECAN BUNDT CAKE (DIABETIC FRIENDLY)

Pear-Coconut-Pecan Bundt Cake (Diabetic Friendly) image

Provided by Linda Wilson @gvgrandmalinda

Categories Cakes

Number Of Ingredients 16

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2 - large eggs
2 - large egg whites
1/2 cup(s) canola oil
1/2 cup(s) olive oil
1/2 cup(s) unsweetened applesauce
1/2 cup(s) splenda brown sugar blend
1 cup(s) splenda granulated
1 cup(s) all-purpose flour
2 cup(s) whole-wheat flour
1 1/2 teaspoon(s) baking soda
1 1/4 teaspoon(s) ground cinnamon
1 teaspoon(s) vanilla extract
4 cup(s) chopped pears
1 cup(s) unsweetened flaked coconut
1 cup(s) chopped pecans
- butter-flavored nonstick cooking spray

Steps:

In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy. Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla. Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combine. Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.