Hummingbird Poke Cake
This Hummingbird Poke Cake is a fruity cake “poked” with a creamy vanilla filling and topped with a cream cheese frosting. A fun cake inspired by the original!
A Fruity, Fun Southern Cake
This cake was inspired by the original Southern Hummingbird Cake recipe. I figured, why not have a “poke” cake version! If you aren’t familiar with Poke Cakes, they are basically cakes made with boxed cake mix and “poked” and filled with a pudding or gelatin mixture then topped with whipped topping or frosting. I’ve made a TON of poke cakes over the years, but this one is extra special since it’s based on one of my absolute favorite southern cakes!
Frequently Asked Questions:
It feels like every box you pick up off the shelves is a different size these days and they keep changing them! When I first started my site in 2010, boxes of cake mix were a standard 18.25 ounces, then some of them went down to 15.25 and now Betty Crocker is down to 13.25 ounces. As of right now, Duncan Hines and Pillsbury are still at 15.25 ounces so I would say use one of those for this recipe simply because they offer more cake but this would still technically work with the smaller box.
I think the end of a wooden spoon handle works best for these pudding type poke cakes. If you don’t have a round wooden spoon handle, just try to find something of a similar size. You want to have plenty of space for that pudding to work down into.
Yes. Because of the cream cheese topping and pudding filling, this cake should be stored covered in the refrigerator.
Toasting pecans adds extra flavor and crunch. Spread them on a baking sheet and bake at 350°F for 5 to 7 minutes until they’re fragrant. Let the nuts cool before adding them to the cake.
At least 2 hours, but it’s even better after chilling for several hours or overnight so this a great cake to make the day before you plan to eat it.
Cover the cake tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator. Because of the pudding filling and cream cheese topping, it must stay chilled. It will keep in the fridge for up to 4 days. The cake actually stays very moist thanks to the filling.
This cake is not ideal for freezing. The pudding layer and cream cheese topping don’t always thaw nicely. It loses much for the texture.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- yellow cake mix– I discussed what size box of cake mix to use in the Frequently Asked Questions section above. You can use whatever brand you have on hand if you have a preference. If you have a Homemade Yellow Cake Mix that you prefer, that’s always a great option too. I think a vanilla cake mix or spice cake mix will work as well
- ground cinnamon – this is a traditional flavor in hummingbird cake so don’t miss it.
- banana – you want a ripe banana so it is easy to mash and is sweet. Look for a banana that is fully yellow has a few brown spots on it.
- crushed pineapple – you are not going to drain the pineapple because are want those juices.
- large eggs – if you let eggs come to room temperature, they will be much easier to mix into the cake batter.
- vegetable oil
- milk
- sweetened condensed milk – make sure you grab sweetened condensed milk and not evaporated milk. They are two different things. One is thick and sweet and the other is not.
- instant vanilla pudding– be sure to grab a box of the INSTANT pudding. You don’t want the Cook N Serve pudding as we aren’t cooking it so it wouldn’t set properly.
- cream cheese – If you forgot to pull the brick out early enough, you can use these Tips to Soften Cream Cheese Fast.
- powdered sugar
- vanilla extract
- whipped topping– if you don’t have whipped topping, like Cool Whip, you can use Homemade Whipped Cream instead.
- chopped pecans – used for topping. Check out the FAQ (Frequently Asked Questions) section above for toasting pecan instructions. If you don’t like nuts, leave them off but pecans are traditional for a hummingbird cake.
How To Make Hummingbird Poke Cake:
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. In a mixing bowl (or the bowl of a stand mixer) add in cake mix, cinnamon, bananas, pineapple, eggs, oil and milk. Mix until combined.
Pour batter into prepared baking dish and bake on the middle oven rack for about 28–32 minutes or until set. NOTE: Oven times can vary so go by doneness, not just by time. An inserted toothpick should come out clean.
Poke holes all over warm cake using a wooden spoon handle. If you don’t have a wooden spoon, use something of a similar size, you want holes large enough for the pudding to go into.
Let cake cool while you prepare the filling.In a bowl, add sweetened condensed milk, vanilla pudding mix and milk. Mix together with an electric hand mixer until thickened. Pour sweetened condensed milk mixture evenly over the cake (aim for the holes as much as possible.)
In a separate bowl, beat cream cheese, powdered sugar, and vanilla with an electric hand mixer until smooth. Gently stir in whipped topping. Spread frosting over cooled cake. Top with chopped pecans.
Then enjoy! Note: I think this cake is best after it has chilled (covered) in the refrigerator for at least a few hours.
Craving More Recipes?
Hummingbird Poke Cake
Ingredients
Cake:
- 15.25 ounce box yellow cake mix (I used Pillsbury)
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe banana (measure after mashing)
- 8 ounce can crushed pineapple, undrained
- 3 large eggs
- ¼ cup vegetable oil
- ¼ cup milk
Filling:
- 14 ounce can sweetened condensed milk
- 3.4 ounce box INSTANT vanilla pudding (do not grab Cook and Serve)
- ½ cup milk
Frosting/Topping:
- 8 ounce block cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping (Cool Whip) (thawed in the refrigerator)
- 1 cup chopped pecans (for topping)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl (or the bowl of a stand mixer) add in 15.25 ounce box yellow cake mix, 1 teaspoon ground cinnamon, 1 cup mashed ripe banana, 8 ounce can crushed pineapple, undrained, 3 large eggs, 1/4 cup vegetable oil and ¼ cup milk. Mix until combined.
- Pour batter into prepared baking dish and bake on the middle oven rack for about 28–32 minutes or until set. NOTE: Oven times can vary so go by doneness, not just by time. An inserted toothpick should come out clean when ready.
- Poke holes all over warm cake using a wooden spoon handle. If you don’t have a wooden spoon, use something of a similar size, you want holes large enough for the pudding to go into.
- Let cake cool while you prepare the filling.
- In a bowl, add 14 ounce can sweetened condensed milk, 3.4 ounce box INSTANT vanilla pudding and ½ cup milk. Mix together with an electric hand mixer until thickened.
- Pour sweetened condensed milk mixture evenly over the cake (aim for the holes as much as possible.)
- In a separate bowl, beat 8 ounce block cream cheese, softened to room temperature, ½ cup powdered sugar and 1 teaspoon vanilla extract with an electric hand mixer until smooth.
- Gently stir in 1 ½ cups whipped topping (Cool Whip).
- Spread frosting over cooled cake. Evenly sprinkle the top with 1 cup chopped pecans.
- Then slice and enjoy! Note: I think this cake is best after it has chilled (covered) in the refrigerator for at least a few hours.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This makes between 12-15 servings depending on how you cut the cake.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is one of my our favorites. My wife really loved this one!
Is there another alternative in using sweetened condensed milk in the filling?
Is there a specific reason? I suppose you could just leave it out and use pudding only.