1 pkg. butter recipe cake mix
1 pkg. instant vanilla pudding
1/2 c. oil
1 (8 oz.) can crushed pineapple, well drained; reserve pineapple juice plus
water to make 1 c.
4 eggs
1 tsp. cinnamon
1/2 med. banana, cut
1/2 c. finely chopped pecans
1/4 c. chopped maraschino cherries, well drained
Powdered sugar

Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan. Combine cake mix, pudding mix, pineapple, oil, 1 cup juice and water mixture, eggs, and cinnamon in large bowl. Beat at low speed until moistened. Mix at medium speed for 2 minutes. Stir in banana, pecans, and cherries. Pour into pan. Bake 35 minutes or until toothpick comes out clean. Cool in pan 25 minutes. Invert onto serving plate and sprinkle with powdered sugar. This cake is also great with cream cheese glaze.