Potluck Hummingbird Cake

• yellow cake mix with pudding (2 layer size)1
• crushed pineapple with juice (undrained)↗1 can

  8 ounce

• mashed ripe banana (2-3 medium sized)1 cup
• maraschino cherry, halves drained↗1 jar
• water↗1⁄2 cup
• vegetable oil↗1⁄2 cup
• large eggs↗3
• vanilla extract↗1 teaspoon
• cinnamon↗1 teaspoon
• chopped pecans, toasted and divided1 cup
• Cream Cheese frosting
• cream cheese↗8 ounces

  softened at room temp

• butter↗1⁄2 cup

  softened at room temp

• sifted powdered sugar3 3⁄4 cups
• vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   (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.

3. 3

   Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.

4. 4

   Stop mixer and scrape down, then mix at medium speed for 2 minutes more.

5. 5

   Stir in by hand the cherries and 1/2 cup nuts.

6. 6

   Batter will be thick and fruit well blended.

7. 7

   Pour into bundt pan.

8. 8

   Bake on middle rack for 50-60 minutes.

9. 9

   Cake will be golden and spring back when touched.

10. 10

    Cool in pan for 20 minutes then invert and cool completely.

11. 11

    Make the cream cheese frosting.

12. 12

    Mix the cream cheese and butter on low 30 seconds.

13. 13

    Add the sugar, slowly still at low speed until well blended.

14. 14

    Add vanilla, increase to medium and beat 1 minute.

15. 15

    Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.

16. 16

    Store in the refrigerator up to one week.

17. 17

    Can be frozen up to 6 months.

18. 18

    Thaw overnite in the refrigerator before serving.