Coconut Hummingbird Cake

• CAKE
• yellow cake mix1
• vanilla instant pudding mix or coconut cream pudding mix1
• vegetable oil↗1⁄2 cup
• crushed pineapple with juice↗1
• water↗
• eggs↗4
• ground cinnamon↗1 teaspoon
• ripe banana, mashed↗1
• finely chopped pecans1⁄2 cup
• flaked or flaked coconut1⁄2 cup
• halved maraschino cherry, well drained1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.

3. 3

   Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.

4. 4

   Beat on low speed until moistened.

5. 5

   Beat on medium speed for 3 minutes.

6. 6

   Stir in banana, pecans, coconut and cherries.

7. 7

   Pour into prepared pan.

8. 8

   Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.

9. 9

   Cool in pan for 25 minutes.

10. 10

    Invert on plate.

11. 11

    Cool.

12. 12

    Dust with sifted confectioners sugar.