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Hummingbird Upside-Down Poke Bundt Cake

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By Betty Crocker Kitchens
Updated Jul 28, 2023
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The classic Southern Hummingbird Cake gets a pineapple upside-down twist for a sweet dessert.

Hummingbird Upside-Down Poke Bundt Cake

  • Prep Time 35 min
  • Total 3 hr 35 min
  • Servings 14
  • Ingredients 14
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Ingredients

Cake

  • 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

Filling

  • 3/4 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
  • 2 tablespoons reserved pineapple juice

Powdered Sugar Icing

  • 1/2 cup powdered sugar
  • 2 teaspoons reserved pineapple juice
  • 2 tablespoons chopped pecans, toasted

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together; press gently into brown sugar. Set aside.
  • Step 
    2
    In large bowl, beat cake mix, 1/3 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan over pineapple. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
  • Step 
    3
    In 2-cup glass measuring cup, mix Filling ingredients until blended. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch down the middle leaving 1-inch border on either side of pan; wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture into holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered 2 hours.
  • Step 
    4
    Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans. Store loosely covered in refrigerator.

Nutrition

310 Calories
10g Total Fat
5g Protein
50g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
290mg
12%
Potassium
180mg
5%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
4%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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