Hummingbird Cake
A gooey good recipe from Duncan Hines 

1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, mashed
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting

Preheat the oven to 350°F. Coat a 10-inch Bundt pan with nonstick cooking spray.
In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until the mixture is thoroughly combined.

Stir in the banana, pecans, and cherries; mix well then pour into the pan.

Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely.

In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing. Another topping: Confectioners sugar sprinkled on top.