Fruity Bundt Cake Recipe

Name: Fruity Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
2
In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
3
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.
4
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.

1896

kcal

Calories

118

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup flaked coconut, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Fruity Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruity Bundt Cake

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