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Fruity Bundt Cake

Fruity Bundt Cake


"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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2 h servings 624 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 29
  1. 33 Ratings

Most helpful positive review

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

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 ...

Most helpful
Most positive
Least positive

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...

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...

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 ...

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...

I made this for my daughter's first birthday and it was wonderful. We used the castle bundt pan and decorated with candies and homemade vanilla frosting. The pecans were omitted, plus I mixed ...

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