This easy and flavorful Hummingbird Pudding Dump Cake is made with banana pudding, crushed pineapple, and other ingredients that are simply dumped into a pan, baked, and topped with cream cheese frosting and pecans!
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We had brunch plans with my in-laws over Easter weekend. I made sweet potato casserole to bring with me along with a dump style carrot cake recipe I had found on Facebook. The plan was to keep half of the cake home and bring the rest with us. Well...the cake ended up being so good that it never made it to brunch.
The dump cake definitely wasn't your traditional carrot cake, but it was still so good! You dump a box of cake mix, instant pudding, carrots, and other ingredients into a 9"x13" pan and bake. The cake was topped with cream cheese frosting and pecans. It was moist, sweet, and didn't stand a chance with between husband and me.
After we finished the cake, I started wondering about other dump cakes to make. With Mother's Day coming up, I thought it would be a great time to make a Hummingbird dump cake. This cake includes tropical flavors like pineapple and banana with cinnamon and a cream cheese frosting topped with pecans.
The fresh and fruity flavors of hummingbird cake are perfect for spring and summer celebrations. And this dump cake recipe makes it so easy to enjoy hummingbird cake without the work of baking multiple cakes and layering them with frosting.
Hummingbird Pudding Dump Cake
Traditional hummingbird cakes use mashed bananas. I used banana flavored instant pudding instead. The pudding is mixed with crushed pineapple and pineapple juice, cake mix, and spices before baking. Top with cream cheese frosting and chopped pecans before enjoying.
To start this cake, we're going to add the pudding mix into the baking pan. I separated the pineapple juice from the crushed pineapple and added the juice (should be about 1 1/2 cups) to the pudding mix. Whisk together to combine.
Once combined, add the cake mix, cinnamon, brown sugar, vanilla, and crushed pineapple to the pan. Whisk, or stir, to combine. Batter will be thick. Spread it evenly in the pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
Allow the cake to cool. Then, place frosting in a microwave-safe bowl and microwave for 30 seconds or until it's melted and smooth. Pour the frosting over the cake and sprinkle with chopped pecans.
Let the frosting set. Then, cut the cake into squares and serve.
Hummingbird Pudding Dump Cake
Ingredients
- 3.4 oz. banana instant pudding mix
- 20 oz. can crushed pineapple drained with juice reserved
- 1 box yellow cake mix
- 1 tsp. ground cinnamon
- Pinch of brown sugar
- 1 tsp. vanilla extract
- 16 oz. container cream cheese frosting
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- In a 9"x13" baking pan, add the banana pudding mix and pineapple juice. Whisk to combine.
- Add cake mix, cinnamon, brown sugar, vanilla, and crushed pineapple. Whisk, or stir, to combine. Batter will be thick.
- Spread batter evenly in pan and bake 40-45 minutes, or until toothpick comes out clean from center of cake.
- Allow cake to cool. Then, add frosting to microwave-safe bowl. Microwave 30 seconds, or until melted and smooth.
- Pour frosting over cake and spread evenly over top. Sprinkle with chopped pecans.
- Let frosting set. Then, cut cake into squares and serve.
- Cover leftovers and store in fridge.
Notes
I have no idea why it's taken me so long to make dump cakes. They're super easy and so delicious! Plus, there's enough to serve a crowd...or two people who really, really want to eat cake for an entire week.
Did you make this Hummingbird Pudding Dump Cake recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
