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Hummingbird Cake

Treat your guests with this classic hummingbird cake made using Betty Crocker® SuperMoist® cake mix, pineapple and banana—a perfect dessert for potluck party!

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Prep Time 15 min
Total Time 1 hr 55 min
Servings 15

Ingredients

Cake

1: can (8 oz) crushed pineapple in juice, undrained

1: jar (10 oz) maraschino cherries, well drained, finely chopped (1/2 cup)

1: box Betty Crocker® SuperMoist® lemon cake mix

1: cup mashed very ripe bananas (about 2 medium)*

1/2: cup vegetable oil

1: teaspoon ground cinnamon

3: eggs

Homemade Vanilla Glaze OR

1: cup powdered sugar

1: to 2 tablespoons milk

1/2: teaspoon vanilla or clear vanilla

Easy Vanilla Glaze

1/2: cup Betty Crocker® Rich & Creamy vanilla frosting

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan with shortening; lightly flour or spray with baking spray with flour.
2 Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of spoon to squeeze out as much juice as possible; reserve juice. Drain chopped cherries on paper towels; pat dry.
3 Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. In large bowl, beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
4 Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
5 To make the Homemade Vanilla Glaze, in medium bowl, mix powdered sugar, 1 tablespoon milk and the vanilla. Stir in additional milk, 1 teaspoon at a time, until smooth and consistency of thick syrup.
6 To make the Easy Vanilla Glaze, spoon frosting from container into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.)
7 Spread glaze over top of cake. Store cake loosely covered at room temperature.

EXPERT TIPS

Expert Tips

*Do not use frozen bananas. Frozen bananas contain too much moisture and can cause the cake to sink and become gummy.

This cake is great to make ahead for a bake sale or potluck dessert party. Our taste testers agree, this cake not only tastes great the day it's made, it's even better the next day!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 260mg; 260%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 0g 0% Sugars 27g 27% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/16/2012 9:39:48 AM REPORT ABUSE dianelooker said:

Rating:

I modified this recipe to be gluten free. It was a huge hit, everyone loved. I used the yellow GF cake mix and added instant vanilla pudding to the cake mix. Then I just followed the recipe as it was. No one knew it was gluten free they just enjoyed it.

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