Best Hummingbird Hole Punch Cake Recipes

Hummingbird Hole-Punch Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix (Duncan Hines)
1 cup finely chopped pecans
1 (3 1/2 ounce) package instant banana cream-flavored pudding mix
2 cups whole milk
1 cup drained crushed pineapple
1 (12 ounce) container frozen whipped topping, thawed
chopped pecans, for garnish

Steps:

Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.
In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
Let cool in pan for 10 minutes.
Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
Stir in pineapple; pour mixture evenly over cake.
Cover and refrigerate for at least 4 hours or up to 3 days.
Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
Store in the refrigerator.

Nutrition Facts : Calories 376.7, Fat 20.1, SaturatedFat 8.3, Cholesterol 4.9, Sodium 306.9, Carbohydrate 46.6, Fiber 1.5, Sugar 30.8, Protein 4.5

Hummingbird Hole Punch Cake image

Provided by Peggy Short @OneChrisCrazy

Categories Cakes

Number Of Ingredients 7

1 box(es) (18.25 oz) yellow cake mix
1 cup(s) finely chopped pecans
1 package(s) (3.4 oz.) instant banana cream pudding mix
2 cup(s) milk
1 cup(s) drained, crushed pineapple
1 - (12 oz.) container frozen whipped topping, thawed
- chopped pecans (garnish)

Steps:

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with baking spray with flour. In a large bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans. Spoon batter into prepared baking pan and bake for 18 to 20 minutes or until tests done. Let cool in pan 10 minutes.
Using the end of a wooden spoon, poke 1/2 inch deep holes in cake at 1" intervals. In a medium bowl, whisk pudding mix and milk until slightly thickened, about two minutes. Stir in pineapple. Pour mixture evenly over cake. Cover and refrigerate at least four hours or up to 3 days. Spread whipped topping over cake and sprinkle with chopped pecans before serving. Store in refrigerator.