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Horizontal photo of Hummingbird Pudding Dump Cake slice on small white plate. Plate sits in front of baking pan.
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Hummingbird Pudding Dump Cake

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!
Course Dessert
Cuisine American
Servings 8
Author Jessica

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 found that I didn't need to grease the pan.  This cake comes out of the pan relatively clean.  But if you'd like to, you could lightly grease it with cooking spray or butter.