Becky Moyer's Bundt Cake 16.000
Sep 20, 2006

Becky Moyer, 18, of Bowie won top honors for this cake at the Prince George's County Fair. She serves it with whipped cream on the side.

Servings: 16
  • 3 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 2 sticks (8 ounces) salted butter, at room temperature
  • 2 3/4 cups sugar
  • 6 large eggs
  • 1/4 cup whole milk (or reduced-fat milk)
  • 3/4 cup crushed pineapple, with its juice
  • 1 cup sweetened flaked coconut
  • 1 cup coarsely chopped pecans
  • 1 teaspoon vanilla extract


Preheat the oven to 325 degrees. Lightly grease a 12-cup Bundt or tube pan with nonstick spray oil.

Sift the flour and baking powder into a medium bowl and set aside.

In a separate medium bowl, using a mixer on medium speed, combine the vegetable shortening, butter and sugar, beating until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and the milk alternately in several additions, starting and ending with the dry ingredients; mix well after each addition. Add the pineapple, coconut, pecans and vanilla extract, mixing until combined. Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes, or until the top is nicely browned and a toothpick inserted into the middle of the top of the cake comes out clean. Cool in the pan for about 5 minutes, then turn the cake out onto a rack to cool completely.

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Recipe Source

Becky Moyer found the recipe on the Internet.

Tested by Randy Richter.

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