Hummingbird Cake
Source of Recipe
Michele Cotton
List of Ingredients
18.25 ounce package yellow cake mix
4-serving size package vanilla instant pudding mix
1/2 cup vegetable oil
8-ounce can crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized riped banana, cut up
1/2 cup pecans, finely chopped
1/4 cup maraschino cherries, chopped and well drained
1/3 cup prepared cream-cheese frostingRecipe
Preheat over to 350 degrees.
Coat a 10-inch bundt pan with non-stick cooking spray.
In a large bowl, combine cake mix, pudding mix, oil, pineapple, eggs and cinnamon.
Add enough water to the reserved pineapple to make one cup.
Add pineapple juice mixture to the bowl, then beat with an electric beater until mixture is thoroughly combined.
Stir in banana, pecans and cherries.
Mix well.
Pour into bundt pan.
Bake for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 20 to 25 minutes, then invert onto a serving plate.
Let cool completely.
In a microwave safe bowl, heat the cream-cheese frosting for 10 to 15 seconds.
Stir until smooth and pourable.
Drizzle over the cooled cake before slicing.
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