Hummingbird Poke Cake

When I first stumbled upon the Hummingbird Poke Cake, it felt like love at first sight—an unexpected yet delightful fusion of flavors just waiting to be explored. The vibrant colors and inviting fragrance of ripe bananas and crushed pineapple had me instantly craving a slice. This cake isn’t just a dessert; it’s a celebration of southern charm and tropical goodness that brings everyone together. Whether it’s a family gathering, a potluck, or simply a cozy evening at home, the Hummingbird Poke Cake transforms any occasion into a sweet memory. As I prepared this cake for the first time, I remember the excitement of poking the holes into the warm cake and watching the luscious pudding soak into each crevice. It’s a tactile experience that invites anticipation, and I can assure you, the results are nothing short of heavenly.

What You’ll Need for Hummingbird Poke Cake

Every great dish starts with quality ingredients that work beautifully together. The Hummingbird Poke Cake is no exception. This cake incorporates ripe bananas, crushed pineapple, and a delightful array of other ingredients that create a unique flavor profile. Together, they make for the perfect harmony of sweetness and texture that will have everyone coming back for seconds.

• 1 (18.25-ounce) box yellow cake mix: The base of our cake, providing a sweet and soft crumb.
• 1 cup ripe, mashed banana: Adds natural sweetness and moisture, ensuring the cake is deliciously tender.
• 1 (8-ounce) can crushed pineapple, undrained: Imparts a tropical flavor while keeping the cake moist.
• 1/4 cup vegetable oil: Helps to create a rich, moist texture in the cake.
• 1/4 cup water: Balances the dry ingredients and helps in achieving the perfect batter consistency.
• 3 eggs, lightly beaten: Binds the ingredients together, contributing to the cake’s fluffiness.
• 1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
• 1 cup finely chopped pecans: Provides a crunchy texture and nutty flavor that complements the cake.
• 1 (3.4-ounce) box instant vanilla pudding mix: A critical ingredient for the poke filling, adding creaminess.
• 1 1/2 cups milk: Combines with the pudding mix to create a luscious filling.
• 1/2 cup sweetened condensed milk: Adds richness and a touch of sweetness to the pudding filling.
• 4 ounces cream cheese, room temperature: Essential for the frosting, giving it a creamy texture.
• 1 (8-ounce) container whipped topping, thawed: Lightens the frosting and adds volume.
• 3/4 cup confectioners’ sugar: Sweetens the frosting, making it irresistible.
• 1/2 cup chopped pecans: For garnish, adding a delightful crunch on top of the cake.

Directions for Hummingbird Poke Cake

Making the Hummingbird Poke Cake is as enjoyable as eating it! Follow along with these simple steps, and you’ll have an impressive dessert in no time.

1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 9×13-inch baking pan by spraying it with cooking spray. This step ensures that your cake will come out easily without sticking.
2. In a large mixing bowl, combine the yellow cake mix, mashed banana, crushed pineapple, vegetable oil, water, eggs, and ground cinnamon. Using an electric mixer, beat together these ingredients until the mixture is smooth and well combined, about 2 to 3 minutes. You should have a lovely batter that smells amazing!
3. Next, fold in the chopped pecans to give your cake that delightful crunch. Once incorporated, pour the batter into your prepared baking pan, spreading it out evenly.
4. Bake in the preheated oven for 25 to 30 minutes. Keep an eye on the cake; it’s done when it’s firm to the touch on top and a toothpick inserted into the center comes out clean.
5. After baking, allow the cake to cool in the pan for about 10 minutes. Once slightly cooled, take the end of a wooden spoon and poke holes in the cake, spaced about 1 inch apart. This step is crucial as it allows the creamy pudding filling to soak into the cake.
6. While the cake cools completely, prepare the pudding filling. In a mixing bowl, combine the instant vanilla pudding mix, milk, and sweetened condensed milk. Beat at medium speed using your electric mixer until the mixture is smooth and slightly thickened, which should take about 2 minutes.
7. Carefully pour the pudding mixture evenly over the cooled cake, making sure it seeps into the holes you’ve made. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
8. To prepare the frosting, beat together the cream cheese and 1/2 cup of whipped topping in a mixing bowl using your electric mixer until smooth and creamy. Then, gradually add the confectioners’ sugar and the remaining whipped topping, beating just until combined.
9. Once the cake has fully chilled, spread the frosting evenly over the top. Finally, sprinkle with the remaining chopped pecans for a lovely finishing touch.
10. Slice the Hummingbird Poke Cake into squares and serve chilled. Enjoy this delightful dessert with family and friends!

Helpful Notes about Hummingbird Poke Cake

Making the Hummingbird Poke Cake is a breeze, but here are some tips to help you make the most of it.

• Storage: This cake can be stored in the refrigerator for up to 5 days. Make sure it’s covered to maintain its moisture.
• Freezing: You can freeze the cake for up to 2 months. Just be sure to wrap it well in plastic wrap and foil to prevent freezer burn.
• Pairing: Serve this cake with fresh fruit or a scoop of vanilla ice cream for an even more indulgent treat.
• Make-ahead: The Hummingbird Poke Cake can be made a day or two in advance, making it perfect for gatherings or parties.
• Decorating: Feel free to add additional tropical toppings such as toasted coconut flakes or extra pecans for added texture and flavor.

What Complements This Hummingbird Poke Cake

When it comes to serving the Hummingbird Poke Cake, there are endless possibilities to enhance your dessert experience.

• Fruits: Fresh, sliced strawberries or a side of pineapple can elevate the tropical flavors of the cake.
• Ice Cream: A generous scoop of vanilla or coconut ice cream pairs wonderfully with the rich cake.
• Drinks: Serve with a tall glass of sweet tea or a fruity mocktail to complement the flavors.
• Occasions: This cake is perfect for birthday parties, potlucks, or a cozy family dinner.
• Seasonal Treat: With its fruity ingredients, it’s a great spring or summer dessert.
• Leftovers: If you have any leftovers, store them in the fridge and enjoy them within 5 days for optimal freshness.

FAQ

Conclusion

The Hummingbird Poke Cake is truly a delightful dessert filled with tropical flavors, creamy textures, and unforgettable sweetness. It’s perfect for any occasion and will leave your guests asking for the recipe. I encourage you to try this cake and discover how easy it is to create something so special in your own kitchen. You’ll be amazed at how quickly it becomes a family favorite!

Hummingbird Poke Cake

The ultimate indulgence, the Hummingbird Poke Cake features a moist cake infused with tropical flavors of banana and pineapple, soaked in creamy pudding. This easy-to-make dessert is perfect for any occasion, promising to satisfy your sweet cravings!

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Prep Time 4 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 350 kcal

Equipment

• 9×13-inch Baking Pan
• Electric Mixer

Ingredients

  

• 1 box yellow cake mix
• 1 cup mashed banana
• 1 can crushed pineapple undrained
• 1/4 cup vegetable oil
• 1/4 cup water
• 3 eggs lightly beaten eggs
• 1 teaspoon ground cinnamon
• 1 cup finely chopped pecans
• 1 box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup sweetened condensed milk
• 4 ounces cream cheese room temperature
• 1 container whipped topping thawed
• 3/4 cup confectioners’ sugar
• 1/2 cup chopped pecans

Instructions

 

• Preheat the oven to 350 degrees and spray a 9×13-inch baking pan with cooking spray.
• Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
• Pour into prepared pan and bake for 25-30 minutes, or until firm to the touch on top.
• Let cool for 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
• Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
• Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
• To make frosting, use an electric mixer to beat cream cheese and 1/2 cup whipped topping together. Add sugar and remaining topping and beat just until combined.
• Spread frosting over cake and sprinkle with pecans.

Notes

• This recipe can be made a day or two in advance.
• If pudding mixture is thick and won’t seep into holes, use a rubber spatula to spread it out and press it down into holes.

Keyword banana pineapple dessert, Easy Poke Cake, Hummingbird Poke Cake, tropical cake recipe

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!