POTLUCK HUMMINGBIRD CAKE

Potluck Hummingbird Cake image

Provided by LAURIE

Categories Dessert

Time 1h15m

Yield 18-20 serving(s)

Number Of Ingredients 14

1 package yellow cake mix with pudding (2 layer size)
1 (8 ounce) can crushed pineapple with juice (undrained)
1 cup mashed ripe banana (2-3 medium sized)
1 jar maraschino cherry, halves drained
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup chopped pecans, toasted and divided
8 ounces cream cheese, softened at room temp
1/2 cup butter, softened at room temp
3 3/4 cups sifted powdered sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees.
(If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
Stir in by hand the cherries and 1/2 cup nuts.
Batter will be thick and fruit well blended.
Pour into bundt pan.
Bake on middle rack for 50-60 minutes.
Cake will be golden and spring back when touched.
Cool in pan for 20 minutes then invert and cool completely.
Make the cream cheese frosting.
Mix the cream cheese and butter on low 30 seconds.
Add the sugar, slowly still at low speed until well blended.
Add vanilla, increase to medium and beat 1 minute.
Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
Store in the refrigerator up to one week.
Can be frozen up to 6 months.
Thaw overnite in the refrigerator before serving.