Hummingbird Poke Cake

Photo by Candy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

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

Directions

1.Preheat the oven to 350 degrees and spray a 9x13-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 ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined. 8.Spread frosting over cake and sprinkle with pecans.

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