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Hummingbird Poke Cake Recipe

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4 from 73 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 15 servings

Description

Hummingbird Poke Cake is a delightful twist on the classic Southern hummingbird cake, featuring moist yellow cake infused with ripe bananas and crushed pineapple. After baking, the cake is poked to allow a luscious blend of sweetened condensed milk and vanilla pudding to soak in, creating a rich and creamy texture. Topped with a smooth cream cheese frosting folded with whipped topping and finished with toasted pecans, this cake is perfect for gatherings and offers a tropical, indulgent dessert experience.

Ingredients

Cake Ingredients

  • 1 box yellow cake mix
  • 1 teaspoon cinnamon
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 can (8 ounces) crushed pineapple, undrained
  • 3 large eggs
  • ¼ cup vegetable oil
  • ¼ cup milk

Poke Filling

  • 1 can (14 ounces) sweetened condensed milk
  • 1 box (3.4 ounces) vanilla instant pudding mix
  • ½ cup milk

Frosting

  • 8 ounces cream cheese (softened to room temperature)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups whipped topping
  • 1 cup pecans (toasted and roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
  2. Mix Cake Batter: In a large bowl, combine the yellow cake mix, cinnamon, mashed bananas, crushed pineapple with juice, eggs, vegetable oil, and milk. Stir until all ingredients are just combined to maintain a tender crumb.
  3. Bake the Cake: Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  4. Poke Cake Surface: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface. This creates channels for the filling to seep into the cake.
  5. Prepare and Add Poke Filling: Whisk together the sweetened condensed milk, vanilla instant pudding mix, and ½ cup of milk until the mixture thickens slightly. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely.
  6. Make the Frosting: Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping to lighten the frosting.
  7. Frost and Garnish: Spread the prepared frosting evenly over the cooled cake. Sprinkle the top with toasted and roughly chopped pecans for a crunchy finish.
  8. Chill Before Serving: Refrigerate the cake for at least 2 hours to allow flavors to meld and frosting to set before serving.

Notes

  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the frosting.
  • For a dairy-free version, substitute whipped topping and cream cheese with suitable non-dairy alternatives.
  • Use ripe bananas for maximum sweetness and moisture in the cake.
  • The poke cake method allows the filling to soak into the cake, making it moist and flavorful.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/hummingbird-poke-cake-recipe/