Hummingbird Cake

• 1 package Duncan Hines(R) Classic Yellow Cake Mix
• 3 3/8 ounces vanilla instant pudding and pie filling 1 package
• 1/2 cup vegetable oil
• 8 ounces crushed pineapple 1 can
• pineapple juice plus water equal to 1 cup
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1/2 cup finely chopped pecans
• 1/2 banana mashed
• 1/4 cup maraschino cherries
• confectioner's sugar

1. Preheat oven to 350u0b0F. Grease and flour 10" bundt or tube pan.
2. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.
3. Bake at 350u0b0F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.

duncan, vanilla instant pudding, vegetable oil, pineapple, pineapple juice, eggs, ground cinnamon, pecans, banana mashed, maraschino cherries, s sugar

Taken from www.yummly.com/recipe/Hummingbird-Cake-531097 (may not work)