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Hummingbird Poke Cake
Benchi

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 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 16 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • 9x13-inch baking pan

Method
 

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 for 25-30 minutes, or until firm to the touch on top.
  4. Let cool for 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 whipped topping together. Add sugar and remaining topping and beat just until combined.
  8. Spread frosting over cake and sprinkle with pecans.