BANANA PUDDING POKE CAKE
The flavors of banana cream pie come together in this easy and delicious poke cake!
Provided by Jessica Walker
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
- With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
BANANA PUDDING POKE CAKE
A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.
Provided by Madicakes
Categories Desserts Cakes Poke Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g
BANANA CREAM PIE POKE CAKE
This cake is a crowd pleaser! If you are a fan of banana cream pie and cake; this dessert is for you! The cookie crust puts it over the top and makes it irresistible. Inspired by my Blue Ribbon Banana Cream Pie Cupcakes. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit...
Provided by Robynne Glenn
Categories Cakes
Time 1h
Number Of Ingredients 15
Steps:
- 1. Combine Nilla wafer crumbs and melted butter thoroughly.
- 2. Press into 13x9 buttered baking dish.
- 3. Bake in a preheated 375° oven for 5 to 7 minutes or until edges begin turning a golden brown. Cool
- 4. Prepare cake mix according to directions.
- 5. Pour cake batter into baking dish; over crust. Spread evenly.
- 6. Bake in preheated oven at 350° for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
- 7. Meanwhile prepare pudding by whisking together milk and the two boxes of pudding mix. Set aside.
- 8. In a large bowl, beat heavy whipping cream, sugar and vanilla until stuff peaks form (add banana extract for more banana flavor if vanilla pudding is used.)
- 9. Using the end of a wooden spoon, poke holes all over cake. Spread pudding over the top of the cake.
- 10. Top with a layer of sliced bananas. (I dip my banana slices in pineapple juice to slow down or prevent bananas turning brown- this is optional)
- 11. Spread frosting on top of bananas; if you want to pipe frosting on for a decorative look, reserve 1/2 cup of frosting.
- 12. Crush 4 regular or 12 Mini Nilla wafers. Sprinkle on top of frosting.
- 13. Decorate with piped frosting you reserved and the additional Nilla wafers. If you have more bananas on hand, you could add additional sliced bananas as an added touch to the top.
- 14. Keep refrigerated
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