Hummingbird Cake Recipe

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Hummingbird Cake

karen dunn


This is good for a picnic or potluck dinner.

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★★★★★ 1 vote
55 Min


1 pkg
duncan hines moist deluxe yellow cake mix
1 pkg
vanilla instant pudding and pie filling mix (4 oz serving size)
1/2 c
vegetable oil
8 oz
crushed pineapple, well drained (reserve juice)
reserved pineapple juice plus enough water to make 1 cup
1 tsp
banana chopped
1/2 c
finely chopped pecans
1/4 c
chopped maraschino cherries, well drained
powdered sugar


1Preheat oven to 350 degrees.
Grease and flour or spray with Pam, a 10inch bundt cake pan or tube pan.

2Combine cake mix, pudding mix, oil, pineapple, the 1 cup reserved juice and water mixture, eggs and cinnamon in a large bowl.
Beat at low speed with electric mixer until moistened.
Beat at medium speed 2 minutes.
Stir in banana, pecans and cherries.
Pour into pan.

3Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes.
Invert onto serving plate.
sprinkle with powdered sugar.

4If you prefer a glaze: Heat 1 container Creamy cream cheese frosting in microwave at High (100% power) for 30 seconds. Do Not overheat. Stir until smooth and spread over the cake.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy