Cooking Time: 40 min
What You'll Need:
1 (18.25-ounce) package yellow cake mix
1/3 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained with juice reserved
1 teaspoon ground cinnamon
1 ripe banana, cut up
3/4 cup chopped walnuts, divided
1 (12-ounce) jar maraschino cherries, well drained and chopped, divided
1/2of an 8-ounce package cream cheese, softened
1/4 cup confectioners' sugar
2 to 3 tablespoons milk
What To Do:
1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
2. In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined. Stir in banana, 1/2 cup walnuts and 1/4 cup cherries; mix well. Sprinkle remaining nuts and cherries in prepared pan, then pour in batter.
3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes, then invert onto serving platter and cool completely.
4. In a medium bowl, combine cream cheese, confectioners' sugar, and milk. Using an electric mixer, beat until smooth. Drizzle glaze over cooled cake.
For more variations on this classic recipe from the '50s, check out The Ultimate Hummingbird Cake and Hummingbird Muffins!
Plus, you can use that Bundt pan to create more fabulous recipes like those found in our collection of 21 Best Bundt Cake Recipes.