Hummingbird Poke Cake

By Thedorf

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

Details

Adapted from spicysouthernkitchen.com

Preparation

Step 1

Instructions
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.