Coconut Hummingbird Cake - cooking recipe

Ingredients

CAKE
1 (8 1/2 ounce) package yellow cake mix, i use duncan hines
1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package coconut cream pudding mix
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple with juice, drained and reserve juice
water, enough when mixed with pineapple juice to equal 1 cup
4 eggs
1 teaspoon ground cinnamon
1 ripe banana, mashed
1/2 cup finely chopped pecans
1/2 cup flaked or flaked coconut
1/4 cup halved maraschino cherry, well drained

Preparation

Preheat oven to 350 degrees.
Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
Beat on low speed until moistened.
Beat on medium speed for 3 minutes.
Stir in banana, pecans, coconut and cherries.
Pour into prepared pan.
Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
Cool in pan for 25 minutes.
Invert on plate.
Cool.
Dust with sifted confectioners sugar.