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.
   
   
   
   
   
   
   

Strawberry Pineapple Dump Cake

This cake is heavenly........and so super easy!! I may have eaten dessert before supper...shhhh! 

Strawberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can strawberry pie filling
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the strawberry pie filling over the crushed pineapple. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.

Blueberry Pineapple Dump Cake

     I know, I know, I have posted TWO recipes today. You are probably wondering if I have gone nuts or something!?!?! Well, the truth is..........yes! Just kidding! Honestly, I had the oven on to bake the chicken for the yummy Crunchy Chicken Salad. I figured that while I had the oven on, I may as well try out this amazing cake.

Blueberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 C. Fresh Blueberries, (optional)
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the blueberry pie filling over the crushed pineapple. Evenly distribute the fresh blueberries over the pie filling. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.

I love a cake that requires no stirring!

Dump the pineapple in the pan, spread it out.

Evenly spread the blueberry pie filling over the pineapple.

Be sure your blueberries are washed.

Drop the fresh blueberries down onto the pie filling.

Top with the cake mix and pecans

Pour the melted butter over the cake mix and bake at 350 for 30-45 min.

It should be brown and bubbly like this when it comes out of the oven.

Serve it up warm, even with some vanilla ice cream if you dare.

Yummmmmmm

     This cake is a hit! I will be making it again soon. It was super easy to make and tasted soooooo good. I hope that you like it too!! Enjoy!

-Jessica

Teriyaki Turkey Islander Meatloaf

     I sometimes get stuck in a rut where nothing sounds good to eat. I look at recipes and even those don't sound very yummy. However, while flipping through a magazine the other day I ran across a recipe for Teriyaki Pineapple Turkey Burgers and they sounded amazing! However, the current temperature is 100 deg. and the heat index is 102. Thus standing out at a hot grill cooking did NOT sound fun at all. So I decided to make an attempt at turning those burgers into meatloaf instead.
     While sitting in the cool air conditioning I went to work on my new recipe. I wasn't a fan of the spices they used in their recipe, and their recipe called for panko which is not gluten free. I hope you like what I came up with.........I know I sure did. YUM!
     On a side note, be VERY careful when purchasing your Teriyaki sauce for this recipe. MANY contain wheat. Read those labels carefully before buying to be sure that it is gluten free.

Teriyaki Turkey Islander Meatloaf

1 lb ground turkey
1/3 C. Teriyaki Sauce
1/4 tsp. Ground Pepper
1/8 tsp. Garlic Powder
1/3 C. Minute Rice
1/3 C. Crushed Tortilla Chips
1 Can Pineapple Slices in 100% Juice (8oz can)

Drain pineapple and reserve the juice. In a bowl combine the ground turkey, pinepple juice, teriyaki sauce, spices, rice, and crushed chips. Mix well and place the mixture into a loaf pan sprayed with cooking spray. Top with the pineapple slices and drizzle with a small amount of teriyaki sauce (if desired). Bake at 350 deg. for 45-60 minutes.

Enjoy!
-Jessica