Better Homes and Gardens (Australia)
HUMMINGBIRD DUMP CAKE
How does this cake get its name? It’s because you simply dump all the delish ingredients – banana, pineapple, cinnamon, pecans, coconut and more – into a dish and bake. Ingenious!
Preparation time 10 mins Cooking time 35 mins Serves 4
2 very ripe bananas 440g can crushed pineapple in juice 370g packet buer cake mix 1 cup pecans, chopped 2 tsp ground cinnamon 1 tsp ground cardamom Pinch ground cloves
1 1/2 cups desiccated coconut 125g unsalted buer, melted
3/4 cup milk
1/3 cup golden syrup
1/2 fresh pineapple, peeled and sliced Cooking oil spray 250g punnet strawberries, hulled and sliced
1/2 bunch mint leaves, torn Icing sugar, for dusting Ice-cream, to serve
STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease a 2L baking dish. Mash bananas and combine in a bowl with undrained pineapple. Spread into dish. Sprinkle over dry cake mix and top with nuts. Combine spices and coconut and sprinkle over the top.
STEP 2 Combine buer and milk in a jug and pour over the back of a spoon over mixture. Bake for 25 minutes, then drizzle with golden syrup and bake for a further 5 minutes.
STEP 3 Meanwhile, heat a grill pan on high. Spray pineapple slices with oil and cook for 2 minutes on each side, until lightly blackened. Roughly chop and toss with strawberries and mint. Dust cake with icing sugar and serve with fruit and ice-cream.