Hummingbird Hole-Punch Cake – a delicious recipe with yellow cake, pecans, pudding mix, milk, pineapple, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0; spray a 13 x 9 inch pan with nonstick baking spray with flour.
2
In a big bowl, prepare cake mix according to package directions, adding 1 cup chopped pecans.
3
Spoon batter into prepared baking pan, and bake for 18-20 minutes or until a pick comes out clean.
4
Let cool in pan for 10 minutes.
5
Using the end of a wooden spoon, poke 1/2-inch deep holes in cake at 1-inch intervals.
6
In another bowl, whisk pudding mix and milk until slightly thickened, about 2 minutes.
7
Stir in pineapple; pour mixture evenly over cake.
8
Cover and refrigerate for at least 4 hours or up to 3 days.
9
Spread whipped topping over cake, and sprinkle with chopped pecans before serving.
10
Store in the refrigerator.
315
kcal
Calories
23
g
Fat
23
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Hummingbird Hole-Punch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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