Hummingbird Poke Cake with Banana and Pineapple Recipe
This Hummingbird Poke Cake is a moist, fruity, and rich dessert combining the tropical flavors of banana and pineapple with the warmth of cinnamon and the crunch of pecans. The cake is infused with a creamy vanilla pudding layer, topped with a tangy cream cheese frosting, and finished with whipped topping and chopped pecans for extra texture. Perfect for any occasion, this easy-to-make poke cake is both flavorful and indulgent.
- Prep Time: 4 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 cup mashed banana
- 1 can crushed pineapple, undrained (approx. 20 oz)
- 1/4 cup vegetable oil
- 1/4 cup water
- 3 eggs, lightly beaten
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pecans
Pudding Mixture
- 1 box instant vanilla pudding mix (approx. 3.4 oz)
- 1 1/2 cups milk
- 1/2 cup sweetened condensed milk
Frosting
- 4 ounces cream cheese, room temperature
- 1 container whipped topping, thawed (8 oz container, divided)
- 3/4 cup confectioners’ sugar
- 1/2 cup chopped pecans (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan liberally with cooking spray to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, use an electric mixer to beat together the yellow cake mix, mashed banana, undrained crushed pineapple, vegetable oil, water, lightly beaten eggs, and ground cinnamon until the batter is smooth and well combined. Then fold in 1 cup of finely chopped pecans carefully.
- Bake the Cake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake in the preheated oven for 25 to 30 minutes until the cake is firm to the touch on top and a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using the end of a wooden spoon, poke holes spaced roughly 1 inch apart all over the surface of the cake. This step allows the pudding mixture to soak into the cake.
- Prepare the Pudding Mixture: Using an electric mixer, beat the instant vanilla pudding mix with the milk and sweetened condensed milk on medium speed for about 2 minutes until the mixture is smooth and starts to thicken.
- Soak the Cake: Slowly and evenly pour the pudding mixture over the poked cake, letting it seep into the holes. Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set inside the cake.
- Make the Frosting: In a clean bowl, beat the room temperature cream cheese together with 1/2 cup of the whipped topping until smooth and creamy. Gradually add the confectioners’ sugar and then fold in the remaining whipped topping. Beat the mixture just until combined to create a light, fluffy frosting.
- Frost and Garnish: Spread the cream cheese frosting evenly over the chilled cake. Sprinkle the top with the remaining 1/2 cup chopped pecans for a crunchy finish. Serve chilled and enjoy!
Notes
- Make sure the cream cheese is softened to room temperature for smooth frosting without lumps.
- You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
- For best results, refrigerate the cake overnight to allow the pudding mixture to fully soak and flavors to deepen.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Ensure to poke holes evenly across the cake surface for even pudding distribution.
