Total Calories: 88
1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.
2 Drain pineapple in colander set over a bowl, pushing pineapple against side and bottom of colander with back of wooden spoon to squeeze out as much juice as possible reserve juice. Drain chopped cherries on paper towels pat dry.
3 Add enough water, if necessary, to reserved pineapple juice to measure 1/3 cup. Beat cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture and eggs in large bowl with electric mixer on low speed 2 minutes. Stir in cherries. Pour into pan.
4 Bake 38 to 43 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread Easy Vanilla Glaze over top of cake. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Omit pineapple juice and oil. Add 1/2 cup water and 1/4 cup all-purpose flour. Bake 38 to 43 minutes.
1 Serving: Calories 330 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 45g Sodium 330mg Carbohydrate 56g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 4%.
*Do not use frozen bananas. Frozen bananas contain too much moisture and may cause the cake to sink and become gummy.
Betty's Tip This cake is great to make ahead for a bake sale or potluck dessert party. Our taste testers agree, this cake not only tastes great the day it's made, it's even better the next day!
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