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hummingbird cake trifle

Best Hummingbird Cake Trifle {Instant Pudding Mix}

This Hummingbird Cake Trifle is a delicious twist on the classic southern dessert. Layers of moist, flavorful cake are paired with a creamy vanilla pudding mixture, topped with crunchy toffee bits, toasted coconut, and graham crackers. It’s an easy-to-make dessert that will impress your guests and quickly become a favorite!
5 from 1 vote
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Course: Breakfast
Cuisine: American, Southern
Keyword: Easy Bakes, Hummingbird Cake, potluck, Southern Desserts
Prep Time: 1 hour
Refrigeration: 3 hours
Total Time: 4 hours
Servings: 12

Equipment

  • Trifle bowl or other large serving bowl

Ingredients

For the Hummingbird Cake

  • 1 cup walnuts or pecans, lightly toasted and finely chopped
  • 2 tablespoon butter
  • 3 cups (370 g) all-purpose flour, measured then sifted
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoon Diamond Crystal Kosher salt, DIVIDED - 2 for walnuts, 1 for batter; use half if using Morton’s.
  • 1 teaspoon ground cinnamon
  • 2¼ cup (450 g) sugar
  • 4 large eggs, room temperature
  • 1 cup (110 g) vegetable oil
  • 4-5 (400 g) very ripe medium bananas, mashed
  • 2 cup (450 g or 16 ounces) canned crushed pineapple, drained
  • 1/4 cup sour cream or creme Fraiche, room temperature
  • 2 teaspoon pure vanilla extract
  • 1/4 cup Malibu rum, optional

For the Pudding

  • 1 box (3.4) Vanilla instant pudding
  • 2 cup whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon cinnamon
  • 8 ounces cream cheese, softened to room temp
  • 12 ounces cool whip, see notes

Crunchy Toppings/Fillings

  • 8 sheets of graham crackers (heaping cup), broken into large pieces (see notes)
  • 1 bag (8 oz) Hershey's HEATH Milk Chocolate English Toffee bits
  • 1 cup sweetened shredded coconut, lightly toasted if desired

Instructions

Make the Hummingbird Cake

  • Heat the oven to 350°F and place a rack in the center.
  • Toast the nuts: On a baking sheet, toast the walnuts or pecans for 8-10 minutes until fragrant. Remove from the oven, stir in 2 teaspoons of salt and butter, and mix to combine. Let cool before finely chopping.
  • Prepare the pans: Butter and flour three 9-inch cake pans and line them with parchment paper.
  • Mix dry ingredients: In a medium bowl, whisk together the sifted flour, baking powder, baking soda, cinnamon, and remaining 1 teaspoon salt. Set aside.
  • Whip eggs and sugar, add the oil: In a stand mixer, whip sugar and eggs on medium-high speed until the mixture is light and fluffy.
    Turn the mixer to low and slowly drizzle in the vegetable oil.
  • Combine wet ingredients: Fold in the mashed bananas, pineapple, sour cream, and vanilla extract.
  • Mix dry and wet ingredients: Gradually add the flour mixture and chopped nuts, mixing until just combined. Be careful not to overmix.
  • Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until golden brown and springy to the touch. Allow to cool completely. Optionally, brush with Malibu rum while the cake is still warm.

Prepare the Filling

  • Make the Instant Pudding: In a medium bowl, whisk together the vanilla instant pudding mix and 2 cups of cold milk for about 2 minutes until well combined. Refrigerate until set (about 10 minutes).
  • Finish Making the Filling: In a large bowl in a stand mixer fitted with the paddle attachment (or with a hand-mixer), beat together sweetened condensed milk, softened cream cheese, and cinnamon on medium-high speed until smooth.
  • Fold the Ingredients Together: Remove the bowl from the stand mixer. Gently fold in the chilled pudding mixture and Cool Whip. Set aside.

Assemble the Trifle

  • First Layer: Start by crumbling about 1/3 of the cake and place it as the first layer at the bottom of the trifle dish.
  • Second Layer: Sprinkle 1/3 of the toffee bits, coconut, and broken graham crackers over the cake layer. Add 1/3 of the pudding mixture on top of the cake and toppings, spreading it evenly.
  • Repeat the Process: Repeat the process two more times (four total layers of cake, ending with pudding mixture). Top the trifle with any remaining toffee bits or other ingredients you'd like for extra texture!
    Don't worry about the specific order of each layer - it's all going in the same place!

Notes

Cake recipe is adapted from Joanne Chang's Pastry Love Hummingbird Cupcakes. 
  • Cake Prep Tip: Be sure to butter your cake pans generously to prevent sticking, even with parchment paper.
  • Whipped Cream Option: If you prefer homemade whipped cream instead of Cool Whip, you can use 2 cups of heavy cream, whipped to stiff peaks.
  • Cookie Substitution: Feel free to get creative with the cookies in the trifle. Shortbread, gingersnaps, or Nilla wafers all work well.