"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Sword
Added: Thursday, April 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg yellow cake mix
1 pkg (4 serving size) vanilla instant pudding mix
1/2 c. vegetable oil
1 can (8oz.) crushed pineapple, well drained with juice reserved
4 eggs
1 tsp. ground cinnamon
1 medium sized ripe banana, cut up
1/2 c. finely chopped pecans
1/4 c. chopped maraschino cherries, well drained
1/3 c. prepared cream cheese frosting

Directions:
Directions:
Preheat the oven to 350 degrees. Coat a 10 inch bundt pan with nonstick cooking spray. In a large bowl, combine the cake and pudding mixes, oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until the mixture is thoroughly combined. Stir in the banana, pecans and cherries; mix well then pour into the pan. Bake for 55 - 60 minutes or until a wooden toothpick inserted in the cake comes out clean. Let the cake cool in the pan for 20 - 25 minutes then invert onto a serving plate. Let cool completely. In a microwave safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing.

 

 

 

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