Hummingbird Cake
Ingredients:
1 pkg. yellow cake mix
1 pkg. (4-serving size) vanilla pudding and pie filling mix (I used a box of sugar-free white chocolate pudding mix I
had in the house)
½ c. veg. or canola oil
1 – 8oz. Can crushed pineapple, well drained (reserve juice)
reserved pineapple juice plus water to equal 1 cup
4 eggs
1 tsp. cinnamon
½ medium ripe banana, cut up
½ c. finely chopped pecans
¼ c. chopped maraschino cherries, well drained
confectioner’s sugar
Instructions:
1 pkg. yellow cake mix
1 pkg. (4-serving size) vanilla pudding and pie filling mix (I used a box of sugar-free white chocolate pudding mix I
had in the house)
½ c. veg. or canola oil
1 – 8oz. Can crushed pineapple, well drained (reserve juice)
reserved pineapple juice plus water to equal 1 cup
4 eggs
1 tsp. cinnamon
½ medium ripe banana, cut up
½ c. finely chopped pecans
¼ c. chopped maraschino cherries, well drained
confectioner’s sugar
Instructions:
- Preheat oven to 350 degrees F. Grease and flour bundt pan.
- Combine cake mix, pudding mix (dry), oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl.
- Beat at low speed with electric mixer until moistened. Mix at medium speed for 2 minutes.
- Stir in banana, pecans and cherries; pour into pan.
- Bake at 50 to 60 minutes or until wooden toothpick inserted into center comes out clean.
- Cool in pan 25 minutes and invert onto serving plate.
- Sprinkle cake with confectioners sugar when completely cool.