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This Upside Down Hummingbird Poke Cake Recipe Is Far From Ordinary!

Ingredients

Cake

½ cup plus 2 tablespoons Kerrygold 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

½ cup reserved pineapple juice

3 Eggland’s Best eggs

1 cup mashed very ripe bananas (2 medium)

1 ½ teaspoons ground cinnamon

½ teaspoon McCormick ground nutmeg

Filling

1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)

¼ cup reserved pineapple juice

Powdered Sugar Icing

½ cup Domino powdered sugar

2 teaspoons reserved pineapple juice

2 tablespoons chopped pecans, toasted

Instructions

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

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