Hummingbird Poke Cake Recipe

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Roberta Isaacson


I make hummingbird cake quite often, this is a nice change to the regular version of a hummingbird cake.


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10 - 12
1 Hr
30 Min


  • ·
    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



  1. Preheat oven to 350 degrees and spray a 9 x 13 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 1/2 cup of cool whip together. Add confectioners sugar and remaining cool whip and beat until just combined.
  8. Spread frosting over cake and sprinkle with pecans.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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