HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE
The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 14
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
- In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
- In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g
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[email protected]I would recommend this recipe to anyone who loves pineapple and coconut.
Babu Nasar
[email protected]This cake is a bit too sweet for my taste, but it's still good.
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[email protected]This cake is perfect for a summer party. It's light and refreshing.
francis kutosi
[email protected]I'm not a fan of coconut, so I omitted it from the recipe. The cake was still delicious.
Michelle Haines
[email protected]I used fresh pineapple in this recipe, and it made the cake extra delicious.
Khan Julhas
[email protected]This cake is so moist and flavorful. I will definitely be making it again.
Arafiya Rhaman
[email protected]I've never made an upside-down cake before, but this recipe was easy to follow. The cake turned out perfect!
Kabir Abduljalil
[email protected]This cake is a little time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake.
Fabian Villavicencio
[email protected]I made this cake in a bundt pan, but I think it would also be good in a loaf pan.
Masud Hassan
[email protected]I'm allergic to nuts, so I substituted the pecans for walnuts. The cake turned out great!
Ashraf Kyler
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just because.
Mahr Ijaz
[email protected]I'm not a big fan of pineapple, but I really liked this cake. The flavors were well-balanced, and the cake was very moist.
Lindy Robertson
[email protected]This cake is so easy to make. I'm not a very experienced baker, but I was able to make it without any problems.
Rehman Jr
[email protected]I made this cake for my friend's birthday, and she loved it. She said it was the best cake she'd ever had.
Khansaab Wazir
[email protected]I had some trouble getting the cake out of the pan, but it was worth it. The cake was delicious!
Maurice Designs333
[email protected]This cake was a little too sweet for my taste, but it was still good.
Elizabeth Ahumada
[email protected]I love the way the cake looks when it's turned upside down. It's so festive!
Patrick Luthuli
[email protected]The pineapple and coconut flavors in this cake are amazing. It's the perfect summer dessert.
Monique Candelaria
[email protected]I've made this cake several times now, and it always turns out perfect.
Prashinee Rama
[email protected]This hummingbird upside-down poke bundt cake was a hit at my last dinner party! The flavors were incredible, and the cake was moist and fluffy.