Recipe for Hummingbird Cake


1 package yellow cake mix
1 package vanilla instant pudding mix
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple,
well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium banana, cup up
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries,
well drained
1/3 cup prepared cream cheese frosting

Preheat overn to 350.
Coat a 10 inch Bundt pan with nonstick
cooking spray.
In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup. Add it to the bowl, then beat with an electric beater until the mixture is thoroughly combined.
Stir in the banana, pecans,and cherries; mix well.
Pour into the pan.
Bake for 55 to 60 minutes.
Cool in pan for 20 or 25 minutes, then invert onto a serving plate. Let cool completely.
Microwave the frosting for 15 seconds. Stir until smooth and drizzle over the cooled cake.

12-16 servings
Mail To A Friend:
Print Recipe - Main Page