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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.
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