Easy Hummingbird Cake

1 box Yellow Cake Mix

1 (3.4 oz) pkg vanilla (or coconut flavor) instant pudding and pie filling

1/2 cup vegetable oil

1 (8 oz) can crushed pineapple

reserved pineapple juice plus water equal to 1 cup

4 large eggs

1 tsp ground cinnamon

1/2 cup finely chopped pecans

1 medium-size ripe banana, mashed

1/4 cup chopped Maraschino cherries (I leave these out because I don't like cherries)

confectioner's sugar

1 cannister of cream cheese frosting (optional)

 

 

Preheat oven to 350 °F. Grease and flour 10-inch Bundt or tube pan. *I use two 8 or 9 inch round pans for a double layered cake.  Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar or frost.

 

 

Sauteed Corn with Bacon & Scallions

Ingredients

4 slices bacon, cut into 1-inch strips

4 cups corn kernels

Coarse salt and ground black pepper

Pinch of red-pepper flakes

2 to 3 scallions, sliced

Directions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.  Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.