Hummingbird Poke Cake

When I think of comfort desserts, Hummingbird Poke Cake immediately comes to mind. This delightful cake has a way of bringing back memories of family gatherings and warm summer days. It’s not just a cake; it’s a celebration of flavors that perfectly blend together to create something truly special. I remember the first time I made this cake, the aroma of baking banana and pineapple filled my kitchen, inviting everyone to gather around. With each bite, the moist texture and sweet toppings make you feel like you’re indulging in a slice of sunshine. Whether it’s a birthday, a potluck, or just a casual dessert after dinner, this cake is sure to impress!

What to Buy for Hummingbird Poke Cake

When it comes to creating a delicious Hummingbird Poke Cake, the ingredients play a crucial role. Each component works harmoniously to build layers of flavor and texture that will leave everyone coming back for more. The key players in this cake include yellow cake mix for a classic base, mashed banana and crushed pineapple for moisture and sweetness, and pecans to add a delightful crunch.

• 1 (18.25-ounce) box yellow cake mix: This serves as the foundation of the cake, providing a light and fluffy texture that pairs beautifully with the fruit.
• 1 cup ripe, mashed banana: Adds natural sweetness and moisture, making the cake incredibly soft.
• 1 (8-ounce) can crushed pineapple, undrained: The juice from the pineapple keeps the cake moist while infusing it with a tropical flavor.
• 1/4 cup vegetable oil: Ensures the cake remains moist and tender, enhancing the overall texture.
• 1/4 cup water: Helps to blend the ingredients smoothly for a uniform batter.
• 3 eggs, lightly beaten: Acts as a binding agent, giving the cake structure and richness.
• 1 teaspoon ground cinnamon: A warm spice that adds depth and enhances the flavor of the cake.
• 1 cup finely chopped pecans: Provides a crunchy texture and nutty flavor that complements the fruity elements.
• 1 (3.4-ounce) box instant vanilla pudding mix: Helps create a creamy layer that seeps into the cake and adds extra flavor.
• 1 1/2 cups milk: Used to prepare the pudding, adding creaminess to the final dessert.
• 1/2 cup sweetened condensed milk: Sweetens and enriches the pudding layer, making it irresistibly delicious.
• 4 ounces cream cheese, room temperature: Adds a rich, creamy texture to the frosting.
• 1 (8-ounce) container whipped topping, thawed: Lightens the frosting, making it fluffy and easy to spread.
• 3/4 cup confectioners’ sugar: Sweetens the frosting without altering its smooth texture.
• 1/2 cup chopped pecans: For garnishing, adding a final touch of flavor and crunch.

Putting Together Hummingbird Poke Cake

Creating the Hummingbird Poke Cake is a fun and engaging experience that will fill your kitchen with delightful aromas. Follow these steps closely, and you’ll be rewarded with a beautiful, flavorful dessert that’s sure to impress. Let’s dive into the process!

1. Preheat your oven to 350 degrees Fahrenheit. This step is crucial as a properly heated oven ensures even baking. Spray your 9×13-inch baking pan with cooking spray to prevent sticking, making it easier to serve later.
2. In a large mixing bowl, combine the yellow cake mix, mashed banana, crushed pineapple (including the juice), vegetable oil, water, eggs, and ground cinnamon. Using an electric mixer, beat the mixture on medium speed until everything is well combined and smooth. The batter should be thick yet pourable, with no lumps.
3. Once your batter is ready, gently fold in the chopped pecans to incorporate a nice crunch into the cake. This will add texture and flavor that pairs beautifully with the other ingredients.
4. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
5. After baking, allow the cake to cool in the pan for about 10 minutes. This cooling time is essential, as it helps set the texture and makes it easier to poke holes without breaking the cake.
6. Using the end of a wooden spoon, poke holes into the cake, spaced about 1 inch apart. This step allows the pudding mixture to seep into the cake, enhancing its flavor and moisture.
7. In a separate bowl, beat together the instant vanilla pudding mix, milk, and sweetened condensed milk with an electric mixer on medium speed. Mix until smooth and slightly thickened, which should take about 2 minutes. The mixture will be creamy and pourable.
8. Carefully pour the pudding mixture over the poked cake, ensuring it seeps into all the holes. Be gentle to avoid disturbing the cake too much. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
9. Now it’s time to make the frosting! In a mixing bowl, beat together the cream cheese and whipped topping until smooth. Add the confectioners’ sugar and mix until combined. The frosting should be light and creamy.
10. Once the cake has chilled and set, take it out of the refrigerator. Spread the cream cheese frosting over the top of the cake evenly. Finish by sprinkling the remaining chopped pecans on top for a beautiful presentation.
11. Slice the cake into squares and serve chilled. Enjoy the delightful flavors of your homemade Hummingbird Poke Cake with family and friends!

How to Switch It Up

If you’re looking to add a personal touch to your Hummingbird Poke Cake, here are some ideas to inspire your creativity!

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits!
• Freezing: You can freeze the cake without frosting. Wrap it tightly in plastic wrap, then in foil, and it can last for up to 2 months.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
• Flavor Variations: Consider adding shredded coconut or dried fruits to the batter for a different taste experience.
• Presentation: Serve the cake in the baking dish or transfer to a decorative platter to impress your guests.

Pairing Suggestions for Hummingbird Poke Cake

When it comes to serving your Hummingbird Poke Cake, there are numerous ways to complement this delicious treat. Here are some pairing suggestions to enhance your dessert experience:

• Fresh Fruit Salad: A simple fruit salad made with seasonal fruits like strawberries, blueberries, and kiwi adds freshness and balance.
• Coffee: Pairing a slice of this cake with a hot cup of coffee creates a perfect afternoon snack.
• Ice Cream: Vanilla or coconut ice cream on the side brings a creamy contrast to the cake’s texture.
• Whipped Cream: A dollop of whipped cream on top will enhance the creamy aspects of the dessert.
• Seasonal Holidays: Serve during spring or summer gatherings, making it a delightful choice for picnics or barbecues.
• Picnic Treat: This cake is easy to transport, making it a great addition to your next picnic or outdoor gathering.

FAQ

Conclusion

The Hummingbird Poke Cake is a delightful dessert that stands out for its unique flavor combination and moist texture. It’s a cake that not only tastes fantastic but also brings people together. I invite you to try making this cake for your next gathering or simply to enjoy with family. It’s an easy recipe that yields impressive results, leaving everyone craving more!

Hummingbird Poke Cake

The ultimate comfort food, Hummingbird Poke Cake combines the sweet flavors of banana and pineapple with creamy pudding and frosting. This easy dessert is perfect for gatherings or a special treat at home. Indulge in a slice tonight!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 box yellow cake mix
• 1 cup mashed banana
• 1 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 box instant vanilla pudding mix
• 1 1/2 cups milk
• 1/2 cup sweetened condensed milk
• 4 ounces cream cheese room temperature
• 1 container whipped topping thawed
• 3/4 cup confectioners’ sugar
• 1/2 cup chopped pecans

Equipment

• 9×13-inch Baking Pan
• Electric Mixer

Method

 

1. Preheat the oven to 350 degrees and spray a 9×13-inch baking 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 whipped topping together. Add sugar and remaining topping and beat just until combined.
8. Spread frosting over cake and sprinkle with pecans.

Notes

• This recipe can be made a day or two in advance: Prepare it ahead of time for convenience.
• If pudding mixture is thick: Use a rubber spatula to spread it out and press it down into holes.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.