hummingbird poke cake
I make hummingbird cake quite often, this is a nice change to the regular version of a hummingbird cake.
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prep time
1 Hr
cook time
30 Min
method
Bake
yield
10 - 12
Ingredients
- - 1 - 18.25 ounce box yellow cake mix
- - 1 cup ripe mashed bananas
- - 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 at room temperature
- - 1 - 8 ounce container cool whip, thawed
- - 3/4 cup confectioners sugar
- - 1/2 cup chopped pecans
How To Make hummingbird poke cake
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Step 1Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
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Step 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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Step 3Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
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Step 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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Step 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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Step 6Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
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Step 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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Step 8Spread frosting over cake and sprinkle with pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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