Fruity Bundt Cake

Fruity Bundt Cake

26
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"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."

Ingredients

2 h {{adjustedServings}} servings 624 cals
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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:
  • 46 mg
  • 16%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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

26
  1. 30 Ratings

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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 ...

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 ...

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 fr...