Coconut Hummingbird Cake Recipe

Name: Coconut Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
3
Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
4
Beat on low speed until moistened.
5
Beat on medium speed for 3 minutes.
6
Stir in banana, pecans, coconut and cherries.
7
Pour into prepared pan.
8
Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
9
Cool in pan for 25 minutes.
10
Invert on plate.
11
Cool.
12
Dust with sifted confectioners sugar.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Hummingbird Cake

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