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Hummingbird Cake

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If you're a fan of Maraschino cherries, bananas and pineapple, this Hummingbird Cake is a must. Enhance the fruit flavors in the Duncan Hines Classic Yellow Cake Mix with a hint of vanilla and a pinch of cinnamon.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 12 Slices
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 package (3.4 oz.) vanilla instant pudding and pie filling
  • 4 eggs
  • 1 can (8 oz.) crushed pineapple, drained; reserve pineapple juice
  • ½ cup vegetable oil
  • 1 tsp. ground cinnamon
  • ½ cup finely chopped pecans
  • ½ medium-size banana, mashed
  • ¼ cup chopped Maraschino cherries
  • ½ cup confectioner’s sugar
  • 2 Tbsp. milk or water

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10-inch Bundt® or tube pan.
  2. Combine cake mix, pudding mix, eggs, pineapple, reserved pineapple juice plus enough water to equal 1 cup, oil and cinnamon in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in pecans, banana and cherries by hand. Pour into prepared pan.
  4. Bake 50 minutes or until toothpick inserted in center comes out clean.
  5. Cool cake on wire rack for 25 minutes. Remove cake from pan and cool completely.
  6. Blend confectioner’s sugar and milk in small bowl.
  7. Drizzle over cake.

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Tips

How to Fill a Pastry Bag | Duncan Hines®

How to Fill a Pastry Bag | Duncan Hines®


Cake tip

Cake tip

Put floured pans in freezer while assembling cake, no cake will stick to bottom after removing from pans





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