Morning Glory Bundt Cake Recipe (2024)

This Morning Glory Bundt Cake makes a delicious treat for breakfast, brunch and dessert. Loaded with fruits and nuts, this coffee cake recipe is a family favorite!

There are some mornings that call for a delicious bundt cake or coffee cake. Similar to morning glory muffins, this Morning Glory Bundt Cake is a definite treat that everyone enjoys. I love to make it throughout the year, but there is just something special about it during holidays or to serve for guests.

Morning Glory Bundt Cake

There are times that coffee cakes are just what you want to serve. Showers, holidays, brunch with guests or even a special weekend morning all come to mind as times when I especially love serving cakes like this. I also enjoy recipes like my Blueberry Coffee Cake with Crumb Topping year round or Pumpkin Bread Pudding with Maple Cream Sauce in the fall.

This bundt cake comes together easily with the most time-consuming part being grating the carrots and apple, which only takes a minute or two on a box grater. But the hardest part of making it has to be smelling it baking in the oven and knowing you still have a bit longer to wait until you can have a slice. It is like aromatherapy for your soul (and a great way to make your house smell amazing!).

Here’s my Morning Glory Bundt Cake Recipe. I think you’ll love it, too.

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Morning Glory Bundt Cake Recipe

Robyn Stone

Ingredients

▢ 4 cups (480 g) all-purpose flour
▢ 3 teaspoons (12 g) baking powder
▢ 1 teaspoon (2.6 g) kosher salt
▢ 2 teaspoons (5.2 g) ground cinnamon
▢ 1 cup (226 g) butter, room temperature
▢ 2 cups (396 g) granulated sugar
▢ 4 large (200 g) eggs
▢ 1 tablespoon (14 g) vanilla extract
▢ 1 1/2 cups (340.5 g) buttermilk
▢ 1 cup (85 g) shredded coconut
▢ 3/4 cup (74.25 g) grated carrots
▢ 3/4 cup (98 g) grated apples
▢ 3/4 cup (127.5 g) pineapple, drained and chopped
▢ 1 cup (114 g) pecans, chopped

Instructions

Preheat oven to 375º F. Spray bundt pan with baker’s spray or coat well with shortening or butter and flour, making sure to discard any excess flour after coating.
See Also
Turmeric-Black Pepper Chicken With Asparagus Recipe
Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
Gently stir in flour mixture, alternating with buttermilk. Stir until just combined. Fold in coconut, carrots, apples, pineapples and pecans and pour mixture into prepared bundt pan. Bake until a toothpick or skewer inserted in the middle comes out clean, about 55-60 minutes. You can follow my tips forhow to tell when your cake is done.
Once cake has baked, remove from the oven and allow to cool slightly in the pan. Then, invert onto a cake plate to finish cooling.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

Categorized as:All Recipes, Breakfast Recipes, Cake, Cooking, Dessert Recipes, Easter Recipes, Fruit Desserts, Holiday and Occasion Recipes, Mother’s Day Recipes, Recipes, Shower Recipes, Simple Recipes, Southern Favorites

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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