Hummingbird Cake - cooking recipe

Ingredients

1 box yellow cake mix
1/2 c. oil
4 eggs
1/2 ripe banana
1/4 c. maraschino cherries, chopped and drained
1 (4 oz.) box vanilla instant pudding mix
1 (8 oz.) can crushed pineapple
1 tsp. cinnamon
1/2 c. nuts

Preparation

Heat oven to 350\u00b0.
Grease and flour a 10-inch Bundt pan. Drain pineapple (reserving juice).
Add water to juice to equal 1 cup.
Combine cake and pudding.
Mix oil, juice, water, eggs and cinnamon in a large bowl.
Beat at low speed for 2 minutes.
Stir in fruit and nuts.
Pour into prepared pan.
Bake at 350\u00b0 for 60 minutes or until done.
Cool 25 minutes in pan.
Glaze if desired.