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Hummingbird Upside-Down Poke Bundt Cake
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Prep Time:
35 minutes
Total Time:
3 hours 35 minutes
Southern Hummingbird Cake with a tropical pineapple twist for a delightful treat.
Ingredients:
  • 1/3 cup plus 2 tablespoons butter, melted
  • 1/3 cup packed brown sugar
  • 6 pineapple slices in juice (from 20-oz can), drained, juice reserved
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup reserved pineapple juice
  • 4 eggs
  • 1 cup mashed very ripe bananas (2 medium)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
  • 2 tablespoons reserved pineapple juice
  • 1/2 cup powdered sugar
  • 2 teaspoons reserved pineapple juice
  • 2 tablespoons chopped pecans, toasted
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with baking spray and flour. Pour 2 tablespoons of melted butter evenly into the bottom of the pan and sprinkle brown sugar over it. Cut pineapple slices in half and arrange them closely together on top of the brown sugar, gently pressing them in.
  • In a large bowl, mix together the cake mix, 1/3 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon, and nutmeg using an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pan over the pineapple. Bake for 38 to 42 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes after removing from the oven.
  • Combine Filling ingredients in a 2-cup glass measuring cup until well mixed. Use the handle of a 1/4 to 1/2-inch wooden spoon to poke holes halfway down the cake every inch along the center, leaving a 1-inch border on each side. Wipe the spoon handle as needed to prevent sticking. Gently pour the filling mixture into the holes, using the spoon to help guide the mixture. Refrigerate uncovered in the pan for 2 hours.
  • Take cake out of the refrigerator and use a metal spatula to gently release it from the pan. Flip the cake onto a serving platter. In a small bowl, combine powdered sugar and 2 teaspoons of the pineapple juice you set aside. Drizzle this mixture over the cake and top with pecans. Store the cake in the refrigerator covered loosely.

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