It all started when my friend Rachel brought her Chocolate Chip Bundt Cake to a church social. It was moist, it was delicious, it was pretty … it was perfect. All of my girlfriends loved this little cake and were delighted when Rachel shared her recipe. So, over the next year, no matter where I went, that Chocolate Chip Bundt Cake went too. We had it at baby showers. Holiday parties. Pot lucks. It was everywhere.
Eventually though, I couldn’t eat another piece of Chocolate Chip Bundt Cake — I needed something different! I didn’t want to fuss with a new recipe (Rachel’s was so simple and always turned out!), so I mixed and matched her bundt cake recipe. This time, I made Butterscotch — and it was a hit! My friends loved it! The next time, I mixed and matched that original recipe again and made Lemon. And then Pumpkin.
About six versions later, Rachel asked me how many I thought I could create … and I said 100. Two years later, I made my 100th version of that original cake — one simple recipe slightly tweaked to make 100 different versions. I’ve done every flavor imaginable, from Key Lime to Peanut Butter, Fruity Pebbles, Blackberry and Coconut. For every holiday and every occasion, I have a bundt cake. Always moist, always delicious and always received with rave reviews. Here, I’m sharing one of my year-round favorites … Hummingbird.
If you’re not from the South, you may not know what Hummingbird cake is, and trust me, you’ve been missing out. It’s a super moist, yellow cake combined with bananas, pineapple and just a touch of pecans — otherwise known as heaven on a plate. Just one bite will make you feel like a Southern girl.
- 1 1/2 cups pecan pieces, toasted and divided
- 1 box of yellow cake mix
- 2 small boxes of instant vanilla pudding
- 1/2 cup of veggie oil
- 3/4 cup water
- 4 eggs
- 2 bananas, mashed
- 1 8-oz. can crushed pineapple (do not drain)
- 1 can store-bought cream cheese frosting
1. Preheat oven to 350 degrees.
2. Grease (I use Pam) a 10-inch bundt pan.
3. In mixing bowl, combine cake mix, pudding, oil, water and eggs with electric mixer. Mix in mashed bananas. Stir in pineapple and juice. In the bottom of your bundt pan, sprinkle 3/4 cup of pecans over the bottom. Pour cake batter into prepared pan over pecans and bake 40-45 minutes or until toothpick inserted comes out clean.
4. Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate.
5. Spread frosting on top of cooled cake and top with remaining pecan pieces.
Shay Shull is the author of the Mix and Match Mama blog where she writes about motherhood, adoption, travel, holidays, organization and, of course, food. She lives in McKinney, Texas, with her husband and three children.
She has recently published two cookbooks, “Mix & Match Meal Planner” and “Mix & Match Cakes.” Based on her popular blog, the books aim to help busy moms create simple family meals and desserts while spending less time in the kitchen.
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