Coconut Hummingbird Cake

• CAKE
• 1 (8 1/2 ounce) package yellow cake mix, i use duncan hines
• 1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package coconut cream pudding mix
• 1/2 cup vegetable oil
• 1 (8 ounce) can crushed pineapple with juice, drained and reserve juice
• water, enough when mixed with pineapple juice to equal 1 cup
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 ripe banana, mashed
• 1/2 cup finely chopped pecans
• 1/2 cup flaked or flaked coconut
• 1/4 cup halved maraschino cherry, well drained

1. Preheat oven to 350 degrees.
2. Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
3. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
4. Beat on low speed until moistened.
5. Beat on medium speed for 3 minutes.
6. Stir in banana, pecans, coconut and cherries.
7. Pour into prepared pan.
8. Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
9. Cool in pan for 25 minutes.
10. Invert on plate.
11. Cool.
12. Dust with sifted confectioners sugar.

cake, yellow cake, vanilla instant pudding, vegetable oil, pineapple, water, eggs, ground cinnamon, banana, pecans, coconut, maraschino cherry

Taken from www.food.com/recipe/coconut-hummingbird-cake-99507 (may not work)