Hummingbird Cake

Name: Hummingbird Cake
Ingredients: 1 package Duncan Hines Classic Yellow Cake Mix; 3 3/8 ounces vanilla instant pudding and pie filling; 4 eggs; 8 ounces crushed pineapple; 1/2 cup vegetable oil; 1 teaspoon ground cinnamon; 1/2 cup finely chopped pecans; 1/2 banana medium-size, mashed; 1/4 cup maraschino cherries chopped; 1/2 cup sugar confectioner's; 2 tablespoons milk or water

11 ingredients

7 steps

Ingredients

1 package Duncan Hines Classic Yellow Cake Mix
3 3/8 ounces vanilla instant pudding and pie filling
4 eggs
8 ounces crushed pineapple
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans
1/2 banana medium-size, mashed
1/4 cup maraschino cherries chopped
1/2 cup sugar confectioner's
2 tablespoons milk or water

Directions

1

Preheat oven to 350°F. Grease and flour 10-inch Bundt(R) or tube pan.
2

Combine cake mix, pudding mix, eggs, pineapple, reserved pineapple juice plus enough water to equal 1 cup, oil and cinnamon in large bowl.
3

Beat with an electric mixer at medium speed for 2 minutes. Stir in pecans, banana and cherries by hand. Pour into prepared pan.
4

Bake 50 minutes or until toothpick inserted in center comes out clean.
5

Cool cake on wire rack for 25 minutes. Remove cake from pan and cool completely.
6

Blend confectioner's sugar and milk in small bowl.
7

Drizzle over cake.