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My review
Fruity Bundt Cake
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
2 h servings 624 calsOriginal recipe yields 12 servings (1 - 10 inch Bundt pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
- In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 624 calories; 37 g fat; 69.7 g carbohydrates; 6.2 g protein; 46 mg cholesterol; 326 mg sodium. Full nutrition
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Reviews
Read all reviews 3135 Ratings
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Most helpful positive review
2/19/2002
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 ...
Most helpful critical review
2/18/2012
very moist. I loved this cake ( and I really don't like cake that much ) The only reason I gave this a 4 star is because of my Husband's input. He would liked to have tasted more coconut. I ...
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2/19/2002
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 ...
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 ...
1/28/2005
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 fr...
8/13/2000
This is a nice moist cake. Couple of things though...the author never mentions when to add in the pineapple and it only took about 1 hour to bake in my oven. I love the blueberries and bananas...
8/10/2008
Love, love, love this cake! I didn't change a thing except toasted the pecans 1st. Added the leftover coconut powder to the batter. This is very moist & very delicious. Thanks Danapiana!!
11/21/2003
Very good! I was short on cooking oil so used half cup melted butter and half cup of oil. I cut the sugar back to 1 and a half cups. The cake took 60 minutes to bake in my oven.
12/9/2010
This is very good, thank you! I think I will definitely sub applesauce for oil next time--I just don't have applesauce in the house right now. This makes a LARGE bunt cake--it really fills up ...
2/13/2008
A flavorful, light and tasty Bundt! The only change that I made was 1 cup oil and substitute the extra half a cup with applesauce. I really liked the touch of coconut "powder" used to grease t...