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!
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.