Sunday, September 30, 2012

Banana Pudding Poke Cake

This post is acting really strange in blogger right now, so I'm not sure how it's going to turn out. I blame my computer for freaking out any time I try to do anything when iTunes is open. Seriously, it goes so epically slow I want to hurl it at the wall.

Banana Pudding Poke Cake by freshfromthe.com

I guess the best way to get over it is to eat some cake, right? Yes, any life annoyances can be made better with some cake. This cake is very easy, and will be a particular delight for anyone who likes banana stuff. Keep in mind, there aren't any actual bananas in it unless you want to add some at the end. Totally up to you.

Banana Pudding Poke Cake by freshfromthe.com

Banana Pudding Poke Cake

Ingredients
  • 1 (10 ounce) box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 (3.4 ounce) packages instant banana pudding
  • 4 cups milk
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 20 crushed vanilla wafers
Cooking Directions
  1. Bake cake according to package directions in a 9x13 pan. Once it's done, let it cool for a couple minutes. With a wooden spoon handle, or something else appropriately sized, poke holes throughout the cake. Poke all the way to the bottom and make the holes somewhat large.
  2. In a bowl, prepare the pudding according to directions, whisking until lumps are gone. Let sit for a couple minutes to firm up a little bit, then pour straight over the cake, making sure to get into the holes. With the back of a spoon, spread out the pudding and press down into any holes it didn't go down.
  3. Let the cake set in the fridge until completely cooled, which will take a couple hours. Once cooled, spread the thawed whipped topping across the top.
  4. Crush your vanilla wafers either using a plastic bag and a rolling pin, or give them some pulses in a food processor. You want to leave a few larger chunks. Spread these over the top. It's best to do this right before you're going to serve it so they stay crunchy. You can garnish with banana slices and extra vanilla wafers. Keep refrigerated and enjoy!
Recipe via The Country Cook

In photos:

Why hello, yellow cake! If you have a good homemade recipe for one, feel free to use that instead of the box.

You might feel weird poking holes in your cake, but get over it and do it!

That's four cups of banana pudding, that is.


Pour that pudding over your cake and make sure it gets down the holes. You can kind of see how it's depressed into some of the holes here.


Once you've let it cool for a while, pull it back out and spread on your whipped topping. I didn't use the whole tub because my pan was super full and couldn't take any more!


Sprinkle your crushed up wafers and cut yourself a piece!

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