Hummingbird Cake

Recipe by LAURIE
READY IN: 1hr 15mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
  • Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
  • Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
  • Stir in by hand the cherries and 1/2 cup nuts.
  • Batter will be thick and fruit well blended.
  • Pour into bundt pan.
  • Bake on middle rack for 50-60 minutes.
  • Cake will be golden and spring back when touched.
  • Cool in pan for 20 minutes then invert and cool completely.
  • Make the cream cheese frosting.
  • Mix the cream cheese and butter on low 30 seconds.
  • Add the sugar, slowly still at low speed until well blended.
  • Add vanilla, increase to medium and beat 1 minute.
  • Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
  • Store in the refrigerator up to one week.
  • Can be frozen up to 6 months.
  • Thaw overnite in the refrigerator before serving.
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