Desserts
Hummingbird Poke Cake
Hummingbird Cake, with its moist texture and flavoring from pecans, pineapple, and banana, is one of my favorite southern cakes
- Serves 16
- Prep 4 hours
- Cook 30 minutes
- Total 4 hours
I had never eaten a Hummingbird Poke Cake before, but I thought it would be a fun and unique dessert. Poke cakes are so wonderfully moist and I love that they can be made a day or two in advance.
How To Make
(More detailed instructions in recipe card below.)
- To start, I added 1 cup of ripe mashed banana, an 8-ounce can of crushed pineapple, and 1 cup of chopped pecans to a box of yellow cake mix. I then added the water and oil that the cake mix called for but cut down on their amounts since I was adding liquid and moistness with the pineapple and banana. Stir in chopped pecans.
- Pour the batter into a grease pan and bake.
- Let cool 10 minutes and then poke holes in the cake.
- Beat pudding mix, milk, and sweetened condensed milk until it starts to thicken.
- Pour mixture over cake. Cover and refrigerate 4 hours or overnight.
- To make frosting, beat cream cheese and half the whipped topping. Then add powdered sugar and remaining whipped topping and beat until mixed.
- Spread frosting over cake and sprinkle with pecans.
The texture is wonderfully moist and sweet, almost like a tres leches cake. It’s an easy and fun make-ahead cake that will feed a crowd.
Storage
Store cake in the refrigerator for 4 days. Cover well with plastic wrap.
Are you a huge fan of Hummingbird Cake? Try this Hummingbird Cake with Caramel Icing.
Watch the short video below to see how easy this cake is to make.
Disclosure: This post contains affiliate links.
Recipe
Hummingbird Poke Cake
An exceptionally moist and delicious Hummingbird Poke Cake flavored with banana, pineapple, and pecans. Topped with a creamy and sweet cream cheese frosting.
- Serves 16
- Prep 4 hours
- Cook 30 minutes
- Total 4 hours
Ingredients
- 1 (18.25-ounce) box yellow cake mix
- 1 cup ripe (mashed banana)
- 1 (8-ounce) can crushed pineapple (undrained)
- 1/4 cup vegetable oil
- 1/4 cup water
- 3 eggs (lightly beaten)
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pecans
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup sweetened condensed milk
- 4 ounces cream cheese (room temperature)
- 1 (8-ounce) container whipped topping (thawed)
- 3/4 cup confectioners’ sugar
- 1/2 cup chopped pecans
Instructions
- 1
Preheat the oven to 350 degrees and spray a 9×13-inch baking pan with cooking spray.
- 2
Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
- 3
Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
- 4
Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
- 5
Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
- 6
Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
- 7
To make frosting, use an electric mixer to beat cream cheese and 1/2 cup of whipped topping together. Add sugar and remaining topping and beat just until combined.
- 8
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.
Equipment
- 9×13-inch Baking Pan
- Electric Mixer
Nutrition
- Calories390 kcal
- Carbohydrates54 g
- Protein6 g
- Fat18 g
- Saturated Fat6 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat6 g
- Trans Fat0.1 g
- Cholesterol44 mg
- Sodium339 mg
- Potassium212 mg
- Fiber2 g
- Sugar38 g
- Vitamin A232 IU
- Vitamin C3 mg
- Calcium156 mg
- Iron1 mg
