Hummingbird Poke Cake Recipe 435

Steps:

• Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
• In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
• In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.

Steps:

• 1.Preheat the oven to 350 degrees and spray a 9x13-inch baking 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 ½ cup of whipped topping together. Add sugar and remaining topping and beat just until combined. 8.Spread frosting over cake and sprinkle with pecans.

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.