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Hummingbird Poke Cake
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4.17 from 6 votes

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.
Course Dessert
Cuisine Southern
Prep Time 4 hours 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings 16
Calories 364kcal


  • 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


  • Preheat the oven to 350 degrees and spray a 9x13-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 25-30 minutes, or until firm to the touch on top.
  • Let cool 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 of whipped topping together. Add sugar and remaining topping and beat just until combined.
  • Spread frosting over cake and sprinkle with pecans.


This recipe can be made a day or two in advance.


Calories: 364kcal