Hummingbird Bundt Cake - Gluten Free

• Hummingbird Bundt Cake-Gluten Free

Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 3/4 C sugar
• 1/4 C brown sugar, packed
• 2 large eggs
• 2 1/4 C gluten free flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 C mashed bananas
• 1 tsp pure vanilla extract
• 1 tsp almond extract
• 1 tsp cinnamon
• 1 8oz can crushed pineapple
• 1 C sweetened shredded coconut
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• 1 Can of your favorite gluten free cream cheese frosting

Instructions

Cake Directions
1. Preheat your oven to 350F degrees and grease your bunt pan with pam spray
2. In a large mixing bowl, combine the flour, baking soda, cinnamon and salt and whisk until combined
3. Using a standing mixer, cream the butter and sugars until creamy and fluffy
4. Mix in the eggs and vanilla
5. Gradually mix in the dry ingredients and mix until combined. Batter will start to look really dry and crumbly
6. Add in the pineapple and coconut mix until combined
7. Add in the mashed bananas
8. Pour batter into pan and bake for 35-40 minutes or until a toothpick or a knife comes out clean
9. Let sit on a wire rack to cool completely, flip onto a plate. Frost with your favorite frosting.
   
   
   
   
   
   
   

Raspberry Zinger Poke Cake, gluten free

I didn't receive my Celiac diagnosis until college. That means I had a lifetime of eating yummy gluteny foods. One thing I miss is Hostess Zingers. They are little twinkie like snack cakes with a pink raspberry and coconut outside. I haven't found a replacement for those....until today! Let me introduce you to gluten free Raspberry Zinger Poke Cake!

Raspberry Zinger Poke Cake, Gluten free

INGREDIENTS

• 1 box gluten free yellow or white cake mix

• Ingredients listed on box to prepare cake

• 1 box (3 oz.) raspberry flavored gelatin (Jello)

• 2 cups hot water

• 1 jar (10 oz.) raspberry preserves(seedless is better)

• 1 tub (8 oz.) Cool Whip, thawed

• 1 bag (7 oz.) shredded coconut

INSTRUCTIONS

1. Bake the cake according to package directions using a 9x13-in. baking pan.
2. After the cake has baked, remove from the oven and allow to cool for 30 minutes. Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill. Mix the raspberry jello with 2 cups of hot water until dissolved. Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
3. In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds. Pour the preserves over the top of the cake and spread evenly. Refrigerate an hour or so to cool the cake. Top with Cool Whip. Sprinkle the shredded coconut over the top. Refrigerate for at least 4 hours before serving.
4. Store leftovers in the refrigerator.