Hummingbird Cake

1 pkg Classic Yellow Cake Mix
1 (3.4 oz) pkg vanilla 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 teaspoon ground cinnamon
1/2 cup finely chopped pecans
1/2 medium-size ripe banana
1/4 cup chopped Maraschino cherries
Confectioner's sugar

Preheat oven to 350 degrees. Grease and flour 10-inch Bundt® or tube pan. 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 at 350 degrees 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. Makes 12 to 16 servings.