Hummingbird Hole Punch Cake Recipes

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.

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.

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.