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.
box yellow cake mix
can crushed pineapple,
finely chopped pecans
box instant vanilla pudding mix
sweetened condensed milk
container whipped topping,
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.