HUMMINGBIRD POKE CAKE

HUMMINGBIRD POKE CAKE image

Provided by Roberta Isaacson

Categories Cakes

Time 1h30m

Number Of Ingredients 15

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1 - 18.25 ounce box yellow cake mix
1 cup ripe mashed bananas
1 - 8 ounce 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 - 3.4 ounce box instant vanilla pudding mix
1 1/2 cups milk
1/2 cup sweetened condensed milk
4 ounces cream cheese at room temperature
1 - 8 ounce container cool whip, thawed
3/4 cup confectioners sugar
1/2 cup chopped pecans

Steps:

1. Preheat oven to 350 degrees and spray a 9 x 13 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 cool whip together. Add confectioners sugar and remaining cool whip and beat until just combined.
8. Spread frosting over cake and sprinkle with pecans.