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Hummingbird dump cake

You simply dump all the delish ingredients into a dish and bake. Ingenious! - by Fast Ed
  • 25 Jun 2021
Prep: 10 Minutes - Cook: 35 Minutes - Serves 4
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You can't judge a book by its cover, or cake by its name, so don't be put off by this "dump" cake. Thankfully it's named after the way it's made, not where the ingredients came from. And you know that if Fast Ed made it, it's going to be delicious!

Ingredients

2 very ripe bananas

440g can crushed pineapple in juice

370g packet butter cake mix

1 cup pecans, chopped

2 tsp ground cinnamon

1 tsp ground cardamon

Pinch ground cloves

1½ cups desiccated coconut

125g unsalted butter, melted

¾ cup milk

1/3 cup golden syrup

½ fresh pineapple, peeled and sliced

Cooking oil spray

250g punnet strawberries, hulled and sliced

½ bunch mint leaves, torn

Icing sugar, for dusting

Ice cream, to serve

Method

  1. Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease a 2L baking dish. Mash bananas and combine in a bowl with undrained pineapple. Spread into dish. Sprinkle over dry cake mix and top with nuts. Combine spices and coconut and sprinkle over the top.

  2. Combine butter and milk in a jug and pour over the back of a spoon over mixture. Bake for 25 minutes, then drizzle with golden syrup and bake for a further 5 minutes.

  3. Meanwhile, heat a grill pan on high. Spray pineapple slices with oil and cook for 2 minutes on each side, until lightly blackened. Roughly chop and toss with strawberries and mint. Dust cake with icing sugar and serve with fruit and ice-cream.

Hummingbird dump cake
Rob Shaw

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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