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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

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.

5 from 5 votes

Morning Glory Bundt Cake Recipe

Dessert 1 hr 15 mins

Morning Glory Bundt Cake Recipe from
Prep Time 15 mins
Cook Time 1 hr
Servings 16
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
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!


  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk
  • 1 cup shredded coconut
  • 3/4 cup grated carrots
  • 3/4 cup grated apples
  • 3/4 cup pineapple drained and chopped
  • 1 cup pecans chopped


  • 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.
  • 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.

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Cake Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. 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.

  2. I am a serious bundt cake baker. I’ve never baked a bundt cake at 375… 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.

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

  4. 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

  5. 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. 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.

  6. 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?

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

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