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Hummingbird Cake Poke Cake

Course Cake, Dessert
Cuisine American
Keyword hummingbird-cake-poke-cake, hummingbird-cake-recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling time 4 hours
Total Time 5 hours 5 minutes
Servings 12 pieces
Calories 490kcal


  • 1 cup chopped pecans, plus additional for garnishing toasted, divided use
  • 1 15.25 oz French vanilla or butter cake mix
  • ¼ cup all purpose flour
  • ¼ cup light brown sugar
  • ½ cup crushed pineapple well drained
  • ½ cup roughly mashed banana
  • 1 ½ teaspoon ground cinnamon
  • ¼ cup vegetable oil
  • 3 large eggs
  • Filling:
  • 1 14 oz can sweetened condensed milk
  • 1 cup crushed pineapple well drained
  • 1 3.4 oz instant cheesecake pudding mix
  • Frosting:
  • 1 8 oz block Neufchatel cheese softened
  • 1 8 oz whipped topping thawed
  • ½ cup powdered sugar
  • cup heavy cream or milk
  • 1 teaspoon vanilla


  • Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray. Set aside.
  • Spread pecans on a baking sheet in a single layer. Toast for 6-8 minutes until fragrant. Set aside to cool.
  • In a large mixing bowl, use a whisk to sift together cake mix, flour and brown sugar. Add crushed pineapple, banana and pecans.
  • In a separate bowl, whisk together oil and eggs. Add wet to dry ingredients. Mix using a large spatula or spoon by hand until fully moistened. Pour evenly into baking dish.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes back clean. Check at 30 minutes and lay foil on top if needed, to prevent over browning.
  • Meanwhile, in a small mixing bowl whisk together sweetened condensed milk, pineapple and pudding mix. Whisk until the pudding mix has dissolved. Let rest to set and thicken.
  • Immediately upon removing cake from oven poke holes all over surface with a wooden spoon or similar. Pour filling over the cake gently pushing into holes. Let cake cool completely.
  • To frost: Using an electric mixer whip together cream cheese, cream, powdered sugar and vanilla for 2 minutes or until fluffy and smooth. Lower the speed of the mixer and whip in whipped topping.
  • Spread on cooled cake and decorate the top with additional pecans, if desired.
  • Store leftovers chilled.


Serving: 1piece | Calories: 490kcal | Carbohydrates: 75g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 504mg | Potassium: 123mg | Fiber: 2g | Sugar: 50g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg