When I was a kid, “poke cakes” were all the rage. Well, they seem to be back with a vengeance and I thought I would put a little twist on a traditional southern Hummingbird Cake and make it into a poke cake. Now I know most Hummingbird cakes have pecans on top and mine doesn’t but you could certainly add them to keep it real. It is a great cake to bring to potlucks if there is a fridge available or to picnics if you have a cooler you can keep it chilled in. This cake got raves from the elves in Mr. Kringle’s workshop so I hope you love it as much as they did.
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Hummingbird Poke Cake
- 1 box carrot cake mix
- (Ingredients called for the bake the cake- mine called for eggs, oil and water)
- 1 large box instant banana pudding (+ milk as directed on your box)
- 1 can crushed pineapple, drained
- 1 tub whipped topping
- Prepare the cake in the 13x9 pan as directed on your cake mix.
- While the cake is baking, make your banana pudding according to the box, divide in half in two bowls and chill in fridge.
- In a strainer over a bowl, drain the crushed pineapple and press the pineapple with a spoon or spatula until the pineapple is almost dry. Mix the pineapple together with one half of the banana pudding.
- When cake comes out of the oven, allow to cool for 10 minutes.
- Poke the cake in a random but space pattern with a chopstick or straw.
- Spread the plain banana pudding over the holes of the cake. You can help push the pudding into the holes if it's thick. Allow cake to cool completely for next step.
- Spread the pineapple/banana pudding over the cake from edge to edge.
- Spread a tub of whipped topping over the top of the pudding.
- Cover with plastic wrap and chill in fridge until you're ready to serve.
Optional: Sprinkle with crushed pecans over whipped topping to finish.
Lower fat option: Replace the oil in your cake batter with the same amount of unsweetened applesauce. Check on cake at minimum cooking time and see if it comes out toothpick clean.