Fruity Bundt Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 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 fruits such as mixed berries, nectarines or cherries.
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Reviewed: Nov. 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.
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Reviewed: Jun. 1, 2002
This cake is really good! Nice and moist. My family liked it best with Cool Whip topping.
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Reviewed: Feb. 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 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.
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Reviewed: Jan. 19, 2001
I made this for a friend at work, for her birthday. Usually chocolate is the request but this time she asked for cake with fruit so I found this recipe, baked it last night for the first time and was enjoyed by all today at break.
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Reviewed: Aug. 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, but I think the next time I make it I will use applesauce instead of pineapple. Just my personal preference.
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Cooking Level: Intermediate

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Displaying results 21-26 (of 26) reviews

 
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