Fruity Bundt Cake

This cake is so moist and delicious! It has served as a birthday cake as each of our four children turned one. The pecans and coconut may be omitted if preferred.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 624 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• ½ teaspoon ground nutmeg
• 1 cup chopped pecans
• 3 eggs
• 3 cups all-purpose flour
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ cup flaked coconut
• 3 teaspoons vanilla extract
• 1 ½ cups vegetable oil
• 1 cup blueberries
• 2 diced bananas
• 1 (8 ounce) can crushed pineapple

Recipe Instructions

Step 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.

Step 2

In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.

Step 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.

Step 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.