Hummingbird Hole Punch Cake Recipes
HUMMINGBIRD HOLE PUNCH CAKE
This recipe is so easy and came from a magazine. When I fixed it the first time for a family Sunday dinner, my grandson told me that I had to fix it the next Sunday too. You have to refrigerate the cake at least four hours but I think its best when left overnight so I always make it the day before I need it.
Provided by Peggy Short @OneChrisCrazy
Categories Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with baking spray with flour. In a large bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans. Spoon batter into prepared baking pan and bake for 18 to 20 minutes or until tests done. Let cool in pan 10 minutes.
- Using the end of a wooden spoon, poke 1/2 inch deep holes in cake at 1" intervals. In a medium bowl, whisk pudding mix and milk until slightly thickened, about two minutes. Stir in pineapple. Pour mixture evenly over cake. Cover and refrigerate at least four hours or up to 3 days. Spread whipped topping over cake and sprinkle with chopped pecans before serving. Store in refrigerator.
HUMMINGBIRD HOLE-PUNCH CAKE
Make and share this Hummingbird Hole-Punch Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°; spray a 13 x 9 inch pan with nonstick baking spray with flour.
- In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
- Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
- Let cool in pan for 10 minutes.
- Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
- In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
- Stir in pineapple; pour mixture evenly over cake.
- Cover and refrigerate for at least 4 hours or up to 3 days.
- Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
- Store in the refrigerator.
Nutrition Facts : Calories 376.7, Fat 20.1, SaturatedFat 8.3, Cholesterol 4.9, Sodium 306.9, Carbohydrate 46.6, Fiber 1.5, Sugar 30.8, Protein 4.5
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