Garnishes: grated chocolate, chopped pecans, shredded coconut, maraschino cherries, hot fudge sauce, salted caramel.

Preheat oven to 350 degrees and butter and sugar a 10 inch bundt pan.

In a large mixing bowl, combine flour sugar, baking soda and salt.

In a separate bowl, stir together eggs, oil, buttermilk, sour cream and butter and add to the flour mixture stirring until incorporated.

Stir in additives, banana, blueberries, pecans, coconut, pineapple, etc.

Add vanilla and other extracts, flavorings if desired.

Pour into bundt or tube pan and bake for 1 hour or longer until a toothpick inserted into the center comes out clean.

Cool 15 minutes and then turn cake onto a wire rack and allow to cool completely for an hour.

Beat the cream cheese until smooth.

Add powdered sugar and 1/4 cup pineapple juice and blend until smooth adding more if necessary to reach desired consistency.

Pour over cake followed by salted caramel or hot fudge sauce and additional garnishes.

So what do you think? Would you leave it, add something or take away to make it yours?

I wish I had been able to share more photos of this cake but right in the middle of my shoot, this happened!