in my kitchen · more cake, please

cake # 11 Hummingbird bundt

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The first week of March holds two very special days : My father-in-law’s birthday and my dad’s birthday.  They happen to be only a few days apart. Since my folks live here now, we can celebrate together!  This year was significant because it was both of their 70th birthdays!

I knew I needed to make a cake they would both like – so, I tried this Hummingbird cake, which was done kind of like a pineapple upside down cake.    I found the recipe on the Betty Crocker website and made it my own.

The cake is very moist and flavorful – the uniqueness of the pineapple and the nutmeg are really wonderful!   Everyone enjoyed the cake!

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Cake # 11 – Hummingbird bundt Cake
Cake Ingredients:
1/2 cup plus 2 tablespoons butter, melted
1/3 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained, juice reserved
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup reserved pineapple juice
4 eggs
1 cup mashed very ripe bananas (2 medium)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

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

Directions:

  • 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. In small bowl, mix Filling ingredients. Poke holes halfway down in cake and carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 30-45 minutes.
  • 4. Remove from refrigerator, and use a utensil to loosen the cake from the edges of the pan; turn upside down onto serving platter. In small bowl, mix 1/2 cup powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans. ( I did this glaze on the cake, but I won’t do it again – It made the cake a bit soggy and didn’t add much to an already VERY flavorful cake.)

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