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Hummingbird Poke Cake

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.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 16

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

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

Bake

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

Poke and Soak

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

Make the Frosting

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

Assemble

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

Serve

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

Notes

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.