ummingbird Upside-Down Poke Bundt Cake

This was the first bundt cake I ever made, and it was gone! My family LOVED it, and I was asked to email out the recipe. It was fabulous. I made mine in a 9 cup bundt pan, and it turned out moist!  I served it with vanilla bean ice cream.

ummingbird Upside-Down Poke Bundt Cake

The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.

Ingredients
Cake

• 1/2cup plus 2 tablespoons butter, melted
• 1/3cup packed brown sugar
• 6pineapple slices (from 20-oz can), drained, juice reserved
• 1box Betty Crocker™ Super Moist™ yellow cake mix
• 1/2cup reserved pineapple juice
• 3eggs
• 1cup mashed very ripe bananas (2 medium)
• 1 1/2teaspoons ground cinnamon
• 1/2teaspoon ground nutmeg

Filling

• 1cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
• 1/4cup reserved pineapple juice

Powdered Sugar Icing

• 1/2cup powdered sugar
• 2teaspoons reserved pineapple juice
• 2tablespoons chopped pecans, toasted

Steps

1. 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.
2. 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.
3. get the full instructions @ bettycrocker.com

Tweet