Hummingbird upside-down poke bunt cake

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Ingredients
1/2 cup melted butter plus 2 TBS
1/3 cup brown sugar
6 pineapple slices, drained, save juice
1 box yellow cake mix
1/2 cup pineapple juice reserved
3 eggs
1 cup mashed ripe bananas (2)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Filling
1 14 oz can condensed milk
1/4 cup reserved pineapple juice
icing
1/2 cup powdered sugar
2 tsp reserved juice
2 TBS pecans, chopped and toasted
 
Directions
1. Heat oven to 350. Spray 12 cup bunt cake pan. Pour 2 TBS melted butter evenly on bottom. Sprinkle with brown sugar. Cut pineapple slices in half. Line bottom of pan with pineapple, fitting slices close together, set aside.
2. In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup pineapple juice, egg, bananas, cinnamon and nutmeg, medium speed, 2 minutes. Pour into pan over pineapple. Bake 40-45 minutes, let cool 15 minutes.
3. In small bowl, mix filling. With the end of a wooden spoon, poke holes halfway down in cake every inch, wiping spoon handle to clean off cake. Carefully pour filing mix over holes in cake. Refrigerate in pan uncovered 2 hours.
4. 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 icing. Drizzle on top of cake and sprinkle with pecans.
 
Notes:
top with a dollop of cool whip if desired.




Debby Peck

Member since Oct 2008

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