Hummingbird Hole Punch Cake Recipes

HUMMINGBIRD POKE CAKE

HUMMINGBIRD POKE CAKE image

I make hummingbird cake quite often, this is a nice change to the regular version of a hummingbird cake.

Provided by Roberta Isaacson

Categories Cakes

Time 1h30m

Number Of Ingredients 15

Ingredients

1 - 18.25 ounce box yellow cake mix
1 cup ripe mashed bananas
1 - 8 ounce can crushed pineapple undrained
1/4 cup vegetable oil
1/4 cup water
3 eggs lightly beaten
1 teaspoon ground cinnamon
1 cup finely chopped pecans
1 - 3.4 ounce box instant vanilla pudding mix
1 1/2 cups milk
1/2 cup sweetened condensed milk
4 ounces cream cheese at room temperature
1 - 8 ounce container cool whip, thawed
3/4 cup confectioners sugar
1/2 cup chopped pecans

Steps:

1. Preheat oven to 350 degrees and spray a 9 x 13 pan with cooking spray
2. Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs and cinnamon until smooth. Stir in 1 cup pecans
3. Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
4. Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart using the end of a wooden spoon.
5. Using an electric mixer, beat pudding mix, milk and sweetened condensed milk together at medium speed until smooth and slightly thickened, about 2 minutes.
6. Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
7. To make frosting, use an electric mixer to beat cream cheese and 1/2 cup of cool whip together. Add confectioners sugar and remaining cool whip and beat until just combined.
8. Spread frosting over cake and sprinkle with pecans.

HUMMINGBIRD HOLE PUNCH CAKE

Hummingbird Hole Punch Cake image

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

Ingredients

1 box(es) (18.25 oz) yellow cake mix
1 cup(s) finely chopped pecans
1 package(s) (3.4 oz.) instant banana cream pudding mix
2 cup(s) milk
1 cup(s) drained, crushed pineapple
1 - (12 oz.) container frozen whipped topping, thawed
- chopped pecans (garnish)

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

Hummingbird Hole-Punch Cake image

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

Ingredients

1 (18 1/4 ounce) package yellow cake mix (Duncan Hines)
1 cup finely chopped pecans
1 (3 1/2 ounce) package instant banana cream-flavored pudding mix
2 cups whole milk
1 cup drained crushed pineapple
1 (12 ounce) container frozen whipped topping, thawed
chopped pecans, for garnish

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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