Hummingbird Cake

Rating: 3.7 1 Comment

If you're a fan of Maraschino cherries, bananas and pineapple, this Hummingbird Cake is a must. Enhance the fruit flavours in the Duncan Hines Golden Yellow Cake Mix with a hint of vanilla and a pinch of cinnamon.


  1. Preheat oven to 350 °F. Grease and flour 10-inch Bundt® or tube pan.
  2. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.
  3. Bake at 350°F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with icing sugar.


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mc_janine on Oct 7, 2012 6:32 p.m.

(You'll have to go to the .com website to see the comments from the U.S. where I originally joined....) I listened to most of you. I added the almond, and coconut, increased the bananas, and used the cherry juice to make a glaze. The cake tastes great. The only problem I have is that it is SO MOIST, that the glaze didn`t really want to stay all pretty and pink ON TOP of the cake like it should have. I`ll try to hide this with a sprinkle of icing sugar, but in the end, the cake is OH SO SHAREABLE, and isn`t that all that really matters? We can't get DH yellow cake mix here in Vancouver, so I used the golden mix instead.