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Recipe for Hummingbird Cake |  |
Type: Dessert Ingredients: 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 Procedure: Preheat overn to 350º. 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. Yields: 12-16 servings | ||
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