Hummingbird Cake, with its moist texture and flavoring from pecans, pineapple, and banana, is one of my favorite southern cakes. Usually I make a traditional-style  Hummingbird Layer Cake with Cream Cheese Icing, but I was in the mood to make a poke cake, Hummingbird style.

I had never eaten a Hummingbird Poke Cake before, but I thought it would be a fun and unique dessert. Poke cakes are so wonderfully moist and I love that they can be made a day or two in advance.

 
To start, I added 1 cup of ripe mashed banana, an 8-ounce can of crushed pineapple, and 1 cup of chopped pecans to a box of yellow cake mix. I then added the water and oil that the cake mix called for but cut down on their amounts since I was adding liquid and moistness with the pineapple and banana.
To bake the batter, I used a 9×13-inch pan and I let the cake cool slightly before I poked holes in it using the back of a wooden spoon.
Next I mixed together vanilla pudding mix (you could use banana flavor if you want a stronger banana taste), milk, and sweetened condensed milk and slowly poured it over the cake so that it seeped down into the holes. After the cake had been in the refrigerator for about 6 hours, I made a delicious, creamy but light frosting using cream cheese, whipped topping, and powdered sugar.

After spreading the frosting on the cake, I did a sprinkling of pecans and it was ready to be devoured. The texture was wonderfully moist and sweet, almost like a tres leches cake. It&#...