Happy Saturday! We had plans to “sleep in” our last Saturday before baby….I’ve been to Wal-Mart already and Landon is working in his office. It’s 6:45. Who can sleep when there is so much to do?!? I’m waiting for the girls to wake up, so I thought I would share this recipe. I was asked to bring dessert to a friends house last night, and I wanted to make something I haven’t made before. I had some extra batter from a cupcake order, so I used it to make this delicious banana poke cake! I’m not a huge cake fan, but I LOVE banana pudding, and this was the perfect blend of flavors!
Banana Pudding Poke Cake
Recipe from The Country Cook
1 box yellow cake mix (i used a homemade vanilla cake)
ingredients to make the cake (eggs, oil, water)
2 (3.4 oz.) packages of instant (not cooke and serve) banana pudding
4 cups milk
1 tub Cool Whip, Thawed
20 vanilla wafers, crushed
Bananas/Wafers for decorating (optional)
Prepare the cake mix according to the package for a 9×13 cake. Allow the cake to cool for a few minutes after removing from the oven. Grab a wooden spoon handle, or something similar to poke holes all the way to the bottom of the cake.
In a bowl, whisk together the pudding and the milk. Stir until all the lumps are gone. Allow the pudding to sit for about 2 minutes until it is slightly thickened, but easily pourable. Pour over the cake, making sure to get into the holes as much as possible. Spread the pudding on the cake using a spoon to gently push the pudding into the holes.
Put the cake in the fridge to set and cool. Once the cake has cooled, spread the cool whip on top. Top with crushed wafers. I saved this step until right before serving so the topping would stay crunchy!
ENJOY and have a wonderful weekend!