Hummingbird Poke Cake
A sweet pineapple banana cake with a cream cheese whipped topping frosting with fun pops of pudding inside the cake.
Servings 15
Calories 441kcal
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 9x13-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
Calories: 441kcal | Carbohydrates: 62g | Protein: 7g | Fat: 19g | Sodium: 397mg | Fiber: 2g | Sugar: 45g
