 |
Hummingbird Cake
A gooey good recipe from Duncan Hines
Serves: 4
I N G R E D I E N T S
1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) 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-sized 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
I N S T
R U C T I O N S
Preheat the oven to 350°F. 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 then pour into the 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 then drizzle over the cooled cake
before slicing. |
|
More Pineapple Recipes
|
Hummingbird Cake
Recipe for Hummingbird Cake uses cake mix, pudding, pineapple, pecans, maraschino cherries and cream cheese frosting
|
Nancy's Pineapple Dish
Gourmetsleuth - recipe for Nancy's Pineapple Dish. A simple side dish great with a pork roast or Easter ham.
|
Robalito al Pastor
Gourmetsleuth - recipe for A humble taco is the inspiration for this upscale work of art by Mexico City chef Enrique Olvera. Sea bass is marinated in achiote paste and orange juice. The sautéed fish is accompanied by a fresh pineapple sauce, cilantro
|
Pineapple Granita
Gourmetsleuth - Recipe for icy Pineapple Granita
|
Pineapple Tiramisu
Gourmetsleuth - Recipe for Pineapple Tiramisu by Executive Chef Craig Erikson of Sea House Restaurant, Maui
|
|
