Hummingbird Poke Cake

• Vegetarian

• Produce

  • 1 cup Banana, Ripe
  • 1 (8-ounce can Pineapple

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 (18.25-ounce box Cake mix, yellow
  • 1 tsp Cinnamon, ground
  • 3/4 cup Confectioners' sugar
  • 1 (8-ounce container Topping, whipped
  • 1 (3.4-ounce box Vanilla pudding mix, instant

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 1/2 cup Pecan

• Dairy

  • 1/2 cup Condensed milk, sweetened
  • 4 oz Cream cheese
  • 1 1/2 cups Milk

• Liquids

  • 1/4 cup Water

Found on spicysouthernkitchen.com

Description

Ingredients

• 1 (18.25-ounce) box yellow cake mix
• 1 cup ripe, mashed banana
• 1 (8-ounce) can crushed pineapple, undrained
• ¼ cup vegetable oil
• ¼ cup water
• 3 eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1 cup finely chopped pecans
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1½ cups milk
• ½ cup sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 1 (8-ounce) container whipped topping, thawed
• ¾ cup confectioners sugar
• ½ cup chopped pecans

Directions

• Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.
• Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
• Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
• Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
• Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
• Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
• To make frosting, use an electric mixer to beat cream cheese and ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined.
• Spread frosting over cake and sprinkle with pecans.