Hummingbird Upside Down Poke Bundt Cake Recipes

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HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE



Hummingbird Upside-Down Poke Bundt Cake image

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

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™ Super Moist™ yellow cake mix
1/2 cup reserved pineapple juice
3 eggs
1 cup mashed very ripe bananas (2 medium)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
1/4 cup reserved pineapple juice
1/2 cup powdered sugar
2 teaspoons reserved pineapple juice
2 tablespoons chopped pecans, toasted

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

HUMMINGBIRD CAKE



Hummingbird Cake image

Treat your guests with this classic hummingbird cake made using Betty Crocker™ Super Moist™ cake mix, pineapple and banana-a perfect dessert for potluck party!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 11

1 can (8 oz) crushed pineapple in juice, undrained
1 jar (10 oz) maraschino cherries, well drained, finely chopped (1/2 cup)
1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup mashed very ripe bananas (about 2 medium)*
1/2 cup vegetable oil
1 teaspoon ground cinnamon
3 eggs
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla or clear vanilla
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
  • Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
  • Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
  • Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
  • To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
  • To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
  • Spread glaze over top of cake. Store cake loosely covered at room temperature.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 27 g, TransFat 1 1/2 g

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