This hummingbird poke cake is a rich, ultra-moist dessert packed with ripe bananas, crushed pineapple, and crunchy pecans. Soaked with a sweet pineapple-condensed milk mixture and finished with a fluffy cream cheese frosting, every bite is soft, flavorful, and irresistibly indulgent.

Why You Will Love This Recipe

You will love this recipe because it combines classic hummingbird cake flavors with the extra moisture and sweetness of a poke cake. It’s soft, rich, and full of texture, yet simple enough to make at home. Perfect for gatherings, holidays, or anytime you want a truly special dessert.

Hummingbird Poke Cake

Hummingbird cake is a beloved Southern dessert known for its combination of bananas, pineapple, and pecans. This poke cake version takes that classic flavor and adds an extra layer of moisture and richness.

The “poke cake” method is what makes this recipe stand out. By poking holes into the warm cake and pouring a sweet mixture over it, the cake absorbs flavor and becomes incredibly soft.

Bananas are a key ingredient, adding natural sweetness and moisture. The riper they are, the better the flavor and texture of the cake.

Crushed pineapple brings both sweetness and a slight tang. It balances the richness of the cake and adds a subtle tropical note.

Vegetable oil ensures the cake stays moist for days. It creates a soft crumb that pairs perfectly with the soaking mixture.

Cinnamon adds warmth and depth. It enhances the natural sweetness of the fruit and ties all the flavors together.

Pecans add a gentle crunch and nutty flavor. They provide contrast to the soft cake and creamy frosting.

The batter comes together easily, making this recipe approachable even for beginner bakers.

Baking the cake until just done is important. Overbaking can reduce the moisture that makes this cake so special.

Once baked, the cake is poked all over to create small holes. This step allows the topping to seep into every part of the cake.

The topping mixture of sweetened condensed milk and pineapple creates a rich, slightly tangy soak. It adds both sweetness and moisture.

Allowing the cake to cool completely after adding the topping ensures it sets properly and absorbs all the flavor.

The cream cheese frosting is smooth, rich, and slightly tangy. It balances the sweetness of the cake beautifully.

Beating the frosting until light and fluffy creates a smooth, spreadable texture that feels luxurious.

A sprinkle of chopped pecans on top adds texture and a finishing touch.

This cake is perfect for celebrations, potlucks, or family gatherings. It’s easy to transport and always a crowd favorite.

The texture is incredibly satisfying. Soft cake, creamy frosting, and a hint of crunch come together in every bite.

It also stores well, making it a great make-ahead dessert.

Emotionally, this cake feels nostalgic and comforting, with a tropical twist that makes it unique.

Overall, this hummingbird poke cake is a rich, flavorful dessert that brings together classic ingredients in a fresh and indulgent way.

Servings & Time

• Servings: 12–16
• Prep Time: 20 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 5 minutes (+ cooling time)

Ingredients

For the Cake

• 3 cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 cup chopped pecans
• 1¼ cups vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 4 medium ripe bananas, mashed
• 8 oz crushed pineapple (with juice)

For the Soaking Topping

• 14 oz sweetened condensed milk
• 1 cup crushed pineapple (slightly drained)
• ½ teaspoon cinnamon
• ¼ cup whipped cream (optional)

For the Frosting

• 16 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ cup finely chopped pecans

Optional Garnish

• 1½ cups chopped pecans

Instructions

Prepare the Cake Batter

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, mix flour, granulated sugar, brown sugar, baking soda, cinnamon, and chopped pecans.
3. In another bowl, whisk oil, eggs, vanilla, mashed bananas, and crushed pineapple.
4. Pour wet ingredients into dry ingredients and mix until just combined.

Bake

5. Pour batter into prepared pan and spread evenly.
6. Bake for 40–45 minutes, until a toothpick comes out clean.

Poke and Soak

7. Let cake cool for about 10 minutes.
8. Poke holes all over the cake using a utensil about pencil-width.
9. In a bowl, mix condensed milk, pineapple, cinnamon, and whipped cream (if using).
10. Pour mixture evenly over the cake and let it soak in.
11. Cool completely.

Make the Frosting

12. Beat cream cheese and butter until smooth.
13. Add powdered sugar, cinnamon, vanilla, and pecans.
14. Beat until light and fluffy.

Assemble

15. Spread frosting evenly over the cooled cake.
16. Sprinkle with additional chopped pecans if desired.

Serve

17. Slice and serve, or refrigerate until ready to enjoy.

Tips

Extra moist: Use very ripe bananas for the best texture and flavor.
Even soaking: Pour the topping slowly to ensure it spreads evenly.
Frosting tip: Make sure the cake is fully cool before frosting.
Make ahead: This cake tastes even better the next day.
Storage: Keep refrigerated, covered, for up to 4 days.