Easy Hummingbird Poke Cake Recipe – Soft, moist, super easy hummingbird cake that makes a beautiful spring and summer dessert. This version of a Hummingbird cake is so easy, it’s made into a poke cake and made extra moist from a layer of sweet, creamy sauce.
- 3 cups all purpose flour
- 1 cup white granulated sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/4 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 4 medium ripe bananas
- 8 oz crushed pineapple with juice
- 1 cup chopped pecans
- 14 oz can sweetened condensed milk
- 1 cup crushed pineapples most juice squeezed out, not all
- 1/2 tsp cinnamon
- 1/4 cup whipped cream optional
- 16 oz packs of cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans
- 1 1/2 cups chopped pecans for topping of the cake optional
Preheat the oven to 350° and grease a 9×13 casserole baking pan.
Combine flour, both sugars, baking soda, pecans, and cinnamon on a large mixing bowl.
In a separate bowl, whisk together oil, eggs, vanilla extract, crushed pineapple and smashed bananas. Whisk until all combined.
Pour wet ingredients into the dry ingredients. Mix with a spatula until smoothly combined.
Pour cake batter into the prepared baking pan and spread it evenly.
Bake for 40-45 minutes. (Make sure to start checking on the cake after 35-40 minutes to see if it’s done. Different types of baking pans, like glass, metal, and ceramic, will affect the bake time slightly.)
Do a toothpick test in the center of the cake to see if it’s done, or do a touch test. (Most cakes are also done when internal temperature reaches 200° to 210°, with most cakes needing to get to 210°.)
Let the cake cool for about 10 minutes. Poke holes all over the cake (use something that is about a pencil thickness).
In a mixing bowl, whisk sweetened condensed milk, pineapple, cinnamon, and whipped cream (if using) together.
Evenly, pour sweet sauce mixture all over the cake. Let it seep in and cool completely before frosting.
Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes. Scrape sides and bottom of the bowl.
Lower the speed to low and beat-in powdered sugar, cinnamon, pecans, and vanilla extract.
Turn the speed back up to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
Once the cake is cooled, evenly frost the cake all over.
Optional: spread chopped pecans all over the top of the frosted cake.
Serve right away or cover and keep the cake refrigerated until ready to serve.
You can store the cake in the same pan where you baked it. Make sure to cover the cake air-tight with plastic wrap or a cake pan lid and refrigerate. Keep the cake refrigerated and consume within 3-4 days.