1 yellow cake mix
1 small instant pudding (vanilla)
1/2 c. oil
8 oz. can crushed pineapple
4 eggs
1 tsp. cinnamon
1/2 med. ripe banana (chopped)
1/2 c. pecans (chopped)
1/4 c. maraschino cherries (chopped and well drained)

Heat oven to 350 degrees. Grease and flour a 10 inch bundt or tube pan. Drain pineapple reserving juice. Add enough water to reserved juice to make 1 cup. Combine cake mix, pudding mix, oil, pineapple juice, eggs, and cinnamon in a large bowl. Beat at low speed until moistened. Then mix at medium speed for 2 minutes. Stir in pineapple, bananas, pecans and cherries. Turn into prepared pan. Bake at 350 degrees for 60 minutes or until done. Cool in pan for 25 minutes. Frost with a cream cheese frosting.