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Hummingbird Poke Cake

An easy and fun poke cake with the flavors of a southern Hummingbird Cake. Banana, pineapple, cinnamon, and pecans give this moist cake loads of flavor.

  • Prep4 hr 20 min
  • Cook30 min
  • Total4 hr 50 min
  • Serves16
  • Rating4.4
Hummingbird Poke Cake

Hummingbird Cake, with its moist texture and flavoring from pecans, pineapple, and banana, is one of my favorite southern cakes. Usually I make a traditional-style Hummingbird Layer Cake with Cream Cheese Icing, but I was in the mood to make a poke cake, Hummingbird style.

Hummingbird Poke Cake

I had never eaten a Hummingbird Poke Cake before, but I thought it would be a fun and unique dessert. Poke cakes are so wonderfully moist and I love that they can be made a day or two in advance.

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How To Make

(More detailed instructions in recipe card below.)

  1. To start, I added 1 cup of ripe mashed banana, an 8-ounce can of crushed pineapple, and 1 cup of chopped pecans to a box of yellow cake mix. I then added the water and oil that the cake mix called for but cut down on their amounts since I was adding liquid and moistness with the pineapple and banana. Stir in chopped pecans.
  2. Pour the batter into a grease pan and bake.
    Batter being poured into cake.
  3. Let cool 10 minutes and then poke holes in the cake.
    Holes in cake
  4. Beat pudding mix, milk, and sweetened condensed milk until it starts to thicken.
  5. Pour mixture over cake. Cover and refrigerate 4 hours or overnight.
    Spreading pudding mixture.
  6. To make frosting, beat cream cheese and half the whipped topping. Then add powdered sugar and remaining whipped topping and beat until mixed.
  7. Spread frosting over cake and sprinkle with pecans.
    Hummingbird Poke Cake
    Hummingbird Poke Cake

    The texture is wonderfully moist and sweet, almost like a tres leches cake. It’s an easy and fun make-ahead cake that will feed a crowd.

    Storage

    Store cake in the refrigerator for 4 days. Cover well with plastic wrap.

    Are you a huge fan of Hummingbird Cake? Try this Hummingbird Cake with Caramel Icing.

    Watch the short video below to see how easy this cake is to make.

    Post originally published July 20, 2014.

    Disclosure: This post contains affiliate links.

Ingredients

Equipment 9x13-inch Baking Pan, Electric Mixer

Steps

  1. 1

    Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.

  2. 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. 3

    Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.

  4. 4

    Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.

  5. 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. 6

    Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.

  7. 7

    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.

  8. 8

    Spread frosting over cake and sprinkle with pecans.

Notes

This recipe can be made a day or two in advance.

If pudding mixture is thick and won't seep into holes, use a rubber spatula to spread it out and press it down into holes.

Nutrition

  • Calories390
  • Carbs54
  • Protein6
  • Fat18
  • Sodium339
  • Fiber2
  • Sugar38

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