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Hummingbird Poke Cake


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Rate this recipe 4.6/5 (23 Votes)
Hummingbird Poke Cake 1 Picture


  • 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


Servings 16
Adapted from


Step 1

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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