Hummingbird Cake

• 1 package Duncan Hines Classic Yellow Cake Mix
• 3 3/8 ounces vanilla instant pudding and pie filling
• 4 eggs
• 8 ounces crushed pineapple
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 cup finely chopped pecans
• 1/2 banana medium-size, mashed
• 1/4 cup maraschino cherries chopped
• 1/2 cup sugar confectioner's
• 2 tablespoons milk or water

1. Preheat oven to 350u0b0F. Grease and flour 10-inch Bundt(R) 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.

hines classic yellow, vanilla instant pudding, eggs, pineapple, vegetable oil, ground cinnamon, pecans, maraschino cherries, sugar, milk

Taken from www.yummly.com/recipe/Hummingbird-Cake-1889879 (may not work)