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| 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."
Ingredients :
- 1/2 cup flaked coconut
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 3 eggs
- 3 teaspoons vanilla extract
- 1 cup blueberries
- 2 diced bananas
- 1 (8 ounce) can crushed pineapple
- 1 cup chopped pecans
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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