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Fruity Bundt Cake

Fruity Bundt Cake

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
DANAPIANA

DANAPIANA

This cake is so moist and delicious! It has served as a birthday cake as each of our four children turned one. The pecans and coconut may be omitted if preferred.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 624 kcal
  • 31%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
  2. In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
  3. In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely.
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Reviews

YVONNEG
20

YVONNEG

8/6/2003

This is an awesome cake. We really enjoyed the blend of favors. To reduce the fat, I cut back the oil to 1/2 cup and replaced it with 1 1/4 c. plain yogurt. I also didn't have blueberries, so I used frozen saskatoons (native to our area)instead. I also cut back the sugar by 1/3 to 1/2 as we prefer cakes that are less sweet.

naples34102
13

naples34102

6/16/2011

With minor variations, this is the classic Hummingbird Cake – and it’s a good variation at that! I liked so much about this recipe – the addition of blueberries, dicing rather than mashing the bananas and the additions of both nutmeg and cinnamon. Coating the pan with ground coconut was interesting, however, I didn’t do that as I was using specialty cakelet pans which didn’t make that particularly practical. While I wouldn’t say the cake is greasy, I do think reducing the oil by 1/4 c. wouldn’t hurt. This cake is rich, heavy and sweet, so in my view no icing is necessary – in fact, I would recommend against it. A simple dusting of powdered sugar is all this needs; although a very runny powdered sugar glaze just to shine it up would be nice too. (Note: My cakelet pans were 6 (one cup) individual molds. I used two of these pans for one recipe yielding, then, 12 individual cakelets. I baked them at 325 degrees for about 30 minutes, covered with foil toward the end of baking to prevent overbrowning)

SANDY313
13

SANDY313

3/6/2005

Oh so good. Very moist. I didn't bother with processing the coconut. I just added it along with the fruit and nuts. This is a definite make again recipe. I'm anxious to try it with other fruits such as mixed berries, nectarines or cherries.

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