Hummingbird Cake

A few posts ago, I mentioned that one of my all-time favorite desserts is Hummingbird Cake. A few of you seemed interested in the recipe, so here it is. There are quite a few versions online where the recipe is "from scratch," but you know me - if I bake at all, it's got to be quick and easy. There are also versions with pecans and cream cheese frosting. But this simple version is the best in my opinion! Let me know if any of you try it - yum! (P.S. As a vegetarian, I can certify that there are no hummingbirds or hummingbird by-products in this recipe!)

1 8-oz. can crushed pineapple in juice, undrained
1 10-oz. jar maraschino cherries
1 package Betty Crocker Supermoist lemon cake mix
1 cup bananas, mashed (very ripe, but do not use frozen)
1/2 cup vegetable oil
1 teaspoon cinnamon
3 eggs

1. Heat oven to 350°. Generously grease bottom only of 13x9x2 pan and lightly flour.
2. Drain pineapple in colander set over a bowl, pushing pineapple against colander with a wooden spoon to squeeze out as much juice as possible; reserve juice.
3. Drain cherries well; finely chop and pat dry with a paper towel.
4. Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup.
5. Beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs in a large bowl with electric mixer on low speed for 2 minutes.
6. Stir in cherries.
7. Pour into pan.
8. Bake 38 to 43 minutes or until cake springs back when touched lightly in center.
9. Run knife around side of pan to loosen cake.
10. Cool completely, about 1 hour.
11. Top with powdered sugar.