Hummingbird Cake

This 1950's-style cake has got it all. Hummingbird Cake is nutty, cinnamony, and loaded with fruit!

1 (18.25-ounce) package yellow cake mix
1 (4-serving) package vanilla instant pudding mix
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, mashed
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting

1. Preheat oven to 350°F.

2. In your Large Serving Bowl, combine cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until mixture is thoroughly combined.

3. Stir in banana, pecans, and cherries; mix well.

4. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely. Since stoneware stays hot for so long, you might have to run a spatula around the edges and under the cake to loosen it.

5. In a microwave-safe bowl, heat cream cheese frosting 10 to 15 seconds. Stir until smooth and pourable then drizzle over cooled cake before slicing.

**you can bake this in your 9 x 13 casserole dish also. Bake for approximately 35 – 40 minutes. Check with wooden toothpick.

Recipe from Mr. Food reformulate for use in your stoneware.