Hummingbird Upside Down Bundt Cake скачать в хорошем качестве

Hummingbird Upside Down Bundt Cake

All the Hummingbird cakes I've eaten have been layer cakes. This one is much easier to make and is baked in a bundt pan. I hope you enjoy it! The recipe is below: Preheat oven to 350 F Grease & flour a 12 cup bundt pan distribute 2 tblsp melted butter evenly in the bottom of the pan over the butter distribute evenly 1/3 cups packed brown sugar Out of a 20oz can of sliced pineapple, reserve ALL the juice and cut in 1/2 6 of the slices of pineapple and set in bottom of your bundt pan aside. In a mixing bowl add 1 yellow cake mix, 1/2 cup of the reserved pineapple juice, 3 eggs, 1 cup very ripe mashed bananas, 1-1/2 tsp. of ground cinnamon, 1/2 tsp. of ground nutmeg and 1/2 cup (8 Tblsp) melted butter. Mix together for 2 minutes. I also added 1/2 cup each of pecan and walnut pieces to the mixture. Pour into your bundt pan and bake 40 to 45 minutes or until a tester comes out clean. Let the cake cool 15 minutes. Poke holes 1 inch apart and prepare 1 cup of sweetened condensed milk mixed with 1/4 cup reserved pineapple juice and pour directly into the holes you poked into the cake. Refrigerate the cake for 2 hours uncovered. Remove from the fridge, and run a metal spatula around the inside and outside of the cake pan & turn it out. In a small bowl mix 1/2 cup confectionery sugar, 2 tsp. of pineapple juice and 1 tblsp. toasted pecans. Pour or drizzle over the top of the cake and enjoy!! *Mailing Address* Hands That Cook P.O. Box 44 Choc Al. 36254