Morning Glory Bundt Cake Recipe

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5 from 5 votes
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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!

Morning Glory Bundt Cake Recipe from addapinch.com

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.

Morning Glory Bundt Cake Recipe

5 from 5 votes
This Morning Glory Bundt Cake will make a welcome addition to any breakfast, brunch or any meal for that matter. Made with carrots, apples, pineapple and coconut, this morning glory cake will become a family favorite!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 16

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.
  • 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 for how 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

Calories: 428kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 299mg | Potassium: 241mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1473IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg

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

Enjoy!
Robyn xo

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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.

5 from 5 votes

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Recipe Review




51 Comments

  1. Mish MakeItYourOwn 🇦🇺 says:

    Hi Robyn, I wish to add banana to the ingredients list of this delightful looking Morning Glory Bundt Cake, however I’m just wondering if I should slightly reduce the qtys of apple/pineapple/carrot,(I.e ½c each instead of ¾c, then add ½c mashed Banana), Or should I just leave the recipe as written add ¾c banana also & add/reduce liquid amount if required. I’m really keen to try this but I don’t want to risk it going horribly wrong and waste all that goodness. 🙂 Your input would be greatly appreciated. Thank you kindly.

    P.S. Happy for anyone else to comment their opinion too if they wish.👍

    1. Robyn Stone says:

      I’m sorry but I haven’t made this cake with added bananas. Maybe someone else on here has and can tell you what they did.

  2. Debbie says:

    What kind of apple do you use

    1. Robyn Stone says:

      Debbie, I just use whichever apples I have on hand – generally a Granny Smith, Honey Crisp or Sweetango. They all work fine.

  3. Lenora Jenkins says:

    Hi Robyn regarding the recipe for the Morning Glory Cake
    can I leave the coconut out, as my family and myself do
    not like coconut. It sounds delicious. I really want to make it,
    but could I substitute the one cup of coconut for something else?

  4. Kim says:

    When I made this it was a little dry and dense. Could not believe it called for 4 cups of flour. Could you suggest what I did wrong?

    1. Robyn Stone says:

      I’m sorry, Kim, but my cake has never been dry and dense. I do use the 4 cups of flour in my cake. I use White Lily flour which is a soft wheat flour and not as dense as some others. Sorry I couldn’t help.

  5. Betty Livengood says:

    Happy Mother’s Day Robyn!
    Instead of using a stand grater can I use my food processor, as I have arthritis in my hands and very difficult to grate. I believe mine has a grater attachment. Having a Family gathering for our oldest Grandsons College Graduation and one less step for grating woukd be a great help.
    Thank yiu and God Bless
    Betty

  6. Nermeen says:

    Hi
    This recipe looks fantastic but in it baking powder only without baking soda and you use buttermilk in the recipe .
    Thanks

  7. Diane Simmons says:

    I am a serious bundt cake baker. I’ve never baked a bundt cake at 375…..is there a reason why its baked at such a high temperature. I usually bake at 325 for 1hr-1.20 min. I am really eager to try this recipe it sounds amazing. Just wanted to know why such a high baking temp. Thanks.

  8. Kellie says:

    Can you use a whole grain or wheat flour instead of all purpose?

  9. Sharon says:

    5 stars
    I made this delicious cake. It really came out great! It’s not supersweet so it really is a great accompaniment to morning coffee. Next time I make it, though, I am going to try and cut some of the sugar and butter and replace with natural applesauce. I’ll let you know how it turns out. Thanks for this great recipe. My guests asked me to share it with them as well as everyone really enjoyed it.

  10. Melissa Altizer says:

    If I don’t have a bundt pan can I use muffin pan or other cake pans?
    thanks Melissa

    1. Robyn Stone says:

      Absolutely!