hummingbird poke cake
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I make hummingbird cake quite often, this is a nice change to the regular version of a hummingbird cake.
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yield
10 - 12
prep time
1 Hr
cook time
30 Min
method
Bake
Ingredients For hummingbird poke cake
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1 - 18.25 ounce box yellow cake mix
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1 cup ripe mashed bananas
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1 - 8 ounce can crushed pineapple undrained
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1/4 cup vegetable oil
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1/4 cup water
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3 eggs lightly beaten
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1 teaspoon ground cinnamon
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1 cup finely chopped pecans
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1 - 3.4 ounce box instant vanilla pudding mix
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1 1/2 cups milk
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1/2 cup sweetened condensed milk
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4 ounces cream cheese at room temperature
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1 - 8 ounce container cool whip, thawed
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3/4 cup confectioners sugar
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1/2 cup chopped pecans
How To Make hummingbird poke cake
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1Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
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2Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs and cinnamon until smooth. Stir in 1 cup pecans
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3Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
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4Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart using the end of a wooden spoon.
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5Using an electric mixer, beat pudding mix, milk and sweetened condensed milk together at medium speed until smooth and slightly thickened, about 2 minutes.
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6Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
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7To make frosting, use an electric mixer to beat cream cheese and 1/2 cup of cool whip together. Add confectioners sugar and remaining cool whip and beat until just combined.
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8Spread frosting over cake and sprinkle with pecans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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