Hummingbird Ring
- SERVES
- 10
- COOK TIME
- 40 Min
Supposedly named for the sweet aroma that attracts hummingbirds, this cake recipe isn't guaranteed to attract cute little birds, but it will certainly attract your gang to the kitchen once they smell it baking!
What You'll Need
- 1 (18.25-ounce) package yellow cake mix
- 1/3 cup vegetable oil
- 1 (8-ounce) can crushed pineapple, well drained with juice reserved
- 3 eggs
- 1 teaspoon ground cinnamon
- 1 ripe banana, cut up
- 3/4 cup chopped walnuts, divided
- 1 (12-ounce) jar maraschino cherries, well drained and chopped, divided
- 1/2 of an 8-ounce package cream cheese, softened
- 1/4 cup confectioners' sugar
- 2 to 3 tablespoons milk
What to Do
- Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
- In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1/2 cup; add it to bowl then beat with an electric mixer until mixture is thoroughly combined. Stir in banana, 1/2 cup walnuts and 1/4 cup cherries; mix well. Sprinkle remaining nuts and cherries in prepared pan, then pour in batter.
- Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes, then invert onto serving platter and cool completely.
- In a medium bowl, combine cream cheese, confectioners' sugar, and milk. Using an electric mixer, beat until smooth. Drizzle glaze over cooled cake.
Notes
-
For more variations on this classic recipe from the '50s, check out The Ultimate Hummingbird Cake and Hummingbird Muffins!
- Plus, you can use that Bundt pan to create more fabulous recipes like those found in our collection of 21 Best Bundt Cake Recipes.
Read NextCold Fudge Cake
Nutritional InformationShow More
Servings Per Recipe: 10
- Amount Per Serving % Daily Value *
- Calories 466
- Calories from Fat 182
- Total Fat 20g 31 %
- Saturated Fat 5.4g 27 %
- Trans Fat 0.0g 0 %
- Protein 5.5g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 69mg 23 %
- Sodium 434mg 18 %
- Total Carbohydrates 69g 23 %
- Dietary Fiber 2.2g 9 %
- Sugars 44g 0 %
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Sylvan
Jan 16, 2018
I was unable to find an 18.25 oz cake mix they were all 15.25 oz. How should I adjust the recipe to this smaller mix?
Test Kitchen Team
Jan 17, 2018
Hi Sylvan! Good news! That's not enough of a difference to matter in the recipe, so nothing has to change. Happy baking! :)
jeannie C
Aug 24, 2013
Made this week for the first time my 11year old granddaughter said this is good. She said you can make this again. We all loved it. couldn't you tell, the cake disappeared in two days. Jean C , Kulpmont, Pa
Janna Sparks
Aug 14, 2013
I'm going to save my rating till I serve this at my family reunion, which is Sat. I made it tonight, and it looks pretty good, but it will go in the freezer till Sat morning. Get back soon, to rate...
sandrad47 3061682
Aug 14, 2013
Can't wait to try this out, sounds really good. This will be a great Christmas cake. I've tried this cake but never had a good recipe.
grannyblu
Aug 13, 2013
An oldie but a goodie wonderful taste and presentation ! the extra cherries and nuts on bottom really adds to the interest and flavor
lostmtn355 4660720
Aug 12, 2013
Would prefer to make more 'organic'... Too many preservativives in box mix...
prettygoodcook 094 9373
Aug 12, 2013
I'm going to make this in a 13 x 9 pan instead of a Bundt. AND I'm going to use the whole 8 ounces of cream cheese for the frosting. I've had different versions of the Hummers cake, and have never had one I didn't like - very tasty, very moist, very full of calories and carbs, of course! Thanks for sharing this very easy version.
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