I am not sure when 'poke' cakes made their first appearance, maybe in the early 1970's or late 1960's? Whenever it was, they enjoyed a time of popularity for several years and helped increase the sales of gelatin and instant pudding mixes. Then, they sort of waxed and waned until they weren't so popular for a time, like so many recipes do. However, with the popularity and rise of food blogs, Pinterest and such, they have made a comeback. This cake, has the flavors associated with the classic southern Hummingbird Cake! This is a much easier cake to make, but it's still very tasty!
Here is what you will need for this cake:
1 pkg. yellow cake mix, plus the ingredients called for to make it
1 1/2 cups chopped pecans or walnuts, divided
1 (3 oz.) pkg. banana cream instant pudding mix
2 cups milk
1 (8 oz.) can crushed pineapple, drained
8 oz. cream cheese, softened to room temperature
1 cup confectioner's sugar
1 tsp. vanilla
1 (12 oz.) container frozen whipped topping, thawed
Preheat oven to 350 degrees.
Prepare the cake mix as directed on the package in a 9"x13" baking pan, adding half of the chopped nuts or 3/4 cup.
In a mixing bowl, mix the pudding mix and milk until it starts to slightly thicken (about 2 minutes). Add the crushed pineapple to the pudding and mix.
With the handle of a wooden spoon a wooden pick, poke holes in the cake at 1" intervals.
Pour the pudding mix over the cake and spread evenly.
Beat the cream cheese until fluffy with an electric mixer. Beat in the confectioner's sugar and vanilla. Stir in the frozen whipped topping just until incorporated.
Spread evenly over the cake to frost. Sprinkle the top with the rest of the chopped nuts. Cover and refrigerate for at least 4 hours, overnight it even better!