Hummingbird Cake

This 1950's-style cake has got it all. Hummingbird Cake is nutty, cinnamony, and loaded with fruit!

Serves: 12

Cooking Time: 55 min

Ingredients

• 1 (18.25-ounce) package yellow cake mix
• 1 (4-serving-size) package vanilla instant pudding mix
• 1/2 cup vegetable oil
• 1 (8-ounce) can crushed pineapple, well drained with juice reserved
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 ripe banana, cut up
• 1/2 cup finely chopped pecans
• 1/4 cup chopped maraschino cherries, well drained
• 1/3 cup prepared cream cheese frosting

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
    
2. In a large bowl, combine cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric mixer until mixture is thoroughly combined.
    
3. Stir in banana, pecans, and cherries; mix well then pour into prepared pan.
    
4. Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Let cake cool in pan 20 to 25 minutes, then invert onto a serving plate. Let cool completely.
    
5. In a microwave-safe bowl, heat cream cheese frosting 10 to 15 seconds. Stir until smooth and pourable then drizzle over cooled cake before slicing.

Recipe adapted from and courtesy of Duncan Hines