MAKES 1 (9 X 13-INCH) CAKE
Is it really made from hummingbirds? No, but Kathy’s dad loved Hummingbird Cake and would always ask with a grin where one would get the hummingbirds needed for this cake. It was his favorite, and he loved laughing about the name of the cake. He would have begged for this updated version, too, for it still features the bananas, pineapple, and pecans of the original version, but the flavor soars over the top when you pour a creamy topping over the baked cake.
Nonstick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
3 large eggs
½ cup water
⅓ cup canola or vegetable oil
1 (8-ounce) can crushed pineapple in juice, not drained
2 large bananas, chopped
½ cup chopped pecans, toasted, plus more for garnish
1 (3.4-ounce) box vanilla instant pudding mix
2 cups whole milk
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, eggs, water, oil, and crushed pineapple with the juice. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Stir in the bananas and pecans. Pour the batter into the prepared baking dish.
Bake for 30 to 35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Spoon the pudding over the cake. Use the tip of a table knife to spread the pudding evenly, filling the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the Cream Cheese Frosting. Garnish with chopped pecans. Refrigerate until ready to serve.