hummingbird cake

Name: Hummingbird Cake
Cook time: 55 min
Yield: 12
Ingredients: 1 package(s) duncan hines moist deluxe yellow cake mix; 1 package(s) vanilla instant pudding and pie filling mix (4 oz serving size); 1/2 cup(s) vegetable oil; 8 ounce(s) crushed pineapple, well drained (reserve juice); - reserved pineapple juice plus enough water to make 1 cup; 4 - eggs; 1 teaspoon(s) cinnamon; 1/2 - banana chopped; 1/2 cup(s) finely chopped pecans; 1/4 cup(s) chopped maraschino cherries, well drained; - powdered sugar

(1 RATING)

99 Pinches

karen dunn

wichita, KS

Updated on Sep 7, 2010

This is good for a picnic or potluck dinner.

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prep time

cook time 55 Min

method ---

yield 12-16

Ingredients

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

How To Make hummingbird cake

Step 1

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

Step 2

Combine 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.
Step 3

Bake 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.
Step 4

If 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.
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