Ingredients for Coconut Hummingbird Cake
- Yellow Cake Mix
- Vanilla Instant Pudding Mix
- Vegetable Oil
- Crushed Pineapple With Juice
- Water
- 2 large eggs
- Ground Cinnamon
- 2 ripe, medium bananas, mashed
- 1 cup chopped pecans
- Flaked Coconut
- Maraschino Cherry
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How to Make Coconut Hummingbird Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt or tube pan. (Baker's Joy spray works great!)
- In a large bowl, combine cake mix (1 box, 15.25 oz), pudding mix (1 package, 3.4 oz instant vanilla pudding), oil (1 cup), crushed pineapple (1 (20 oz) can, drained), pineapple juice (1 cup), water (½ cup), eggs (2 large), and cinnamon (1 teaspoon).
- Beat on low speed until just moistened.
- Beat on medium speed for 3 minutes.
- Gently stir in mashed banana (2 ripe, medium), chopped pecans (1 cup), shredded coconut (1 cup, sweetened), and maraschino cherries (½ cup, drained).
- Pour batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 25 minutes.
- Invert the cake onto a serving plate.
- Let cool completely.
- Dust generously with sifted confectioners' sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
139 g
Sugar
1043g
Fat
194g
Carbs
122g
