Hummingbird Poke Cake

Ingredients

1 (18.25-ounce) box yellow cake mix

1 cup ripe, mashed banana

1 (8-ounce) can crushed pineapple, undrained

¼ cup vegetable oil

¼ cup water

3 eggs, lightly beaten

1 teaspoon ground cinnamon

1 cup finely chopped pecans

1 (3.4-ounce) box instant vanilla pudding mix

1½ cups milk

½ cup sweetened condensed milk

4 ounces cream cheese, room temperature

1 (8-ounce) container whipped topping, thawed

¾ cup confectioners' sugar

½ cup chopped pecans

How to Make It

Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.

Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.

Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.

Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.

Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.

Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.

To make frosting, use an electric mixer to beat cream cheese and ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined.

Spread frosting over cake and sprinkle with pecans.