"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." — DANAPIANA
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1 1/2 cups
1 (8 ounce) can
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.
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 did use half of the oil suggested and the other half applesauce. The cake held very well for several days ( there is only two of use to consume this )
Please do try this recipe...a nice mix of fruits and a moist cake indeed.
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)
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.
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, but I think the next time I make it I will use applesauce instead of pineapple. Just my personal preference.
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!!
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.
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 the pan. I was worried it would spill over, but it didnt'. It rose over hte pan but no batter spilled in the oven, so that's all good. This cake ends up very crispy on the outside and very moist and fruity on the inside. It's very flavorful--my kind of cake (I'm picky--I prefer cakes with fruity flavors). Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruity Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 333
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