Hummingbird Cake Recipe

16

Ingredients

1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1/2 medium-size ripe banana, mashed
1/4 cup chopped Maraschino cherries

Preparation

Step 1

Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.

Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.

Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.

Can glaze with: heat 1 container creamy home-style cream cheese frosting on high 30 secs. Do not overheat. Stir until smooth. Drizzle over cake.