Hummingbird Hole-Punch Cake

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Recipe by ratherbeswimmin

Paula Deen

Ingredients Nutrition

  • 1 (18 1/4 ounce) package yellow cake mix (Duncan Hines)
  • 1 cup finely chopped pecans
  • 1 (3 1/2 ounce) packageinstant 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


  1. Preheat oven to 350°; 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.

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