Banana Pudding Poke Cake is the dessert that dreams are made of, combining the nostalgic flavors of banana pudding with a moist cake that’s bursting with sweetness. Imagine diving into a slice where creamy vanilla pudding meets fluffy whipped cream, all sitting atop a soft, tender cake that melts in your mouth. It’s an explosion of flavor and texture that guarantees to transport you back to childhood memories of family gatherings or sunny picnics. For more inspiration, check out this Vanilla Custard Cream Bars recipe.
As I reminisce about my grandma’s kitchen filled with laughter and the sweet aroma of baked goods, this Banana Pudding Poke Cake always makes an appearance. It’s the kind of dessert that invites everyone to gather around, eagerly awaiting their slice. strawberry cheesecake rolls Perfect for birthdays, potlucks, or just because you deserve a treat today, this cake will have your friends and family singing your praises! cinnamon roll cupcakes.
Why You'll Love This Recipe
- This Banana Pudding Poke Cake is incredibly easy to prepare, making it perfect for both novice bakers and seasoned pros alike.
- The flavor profile is a delightful mix of creamy bananas and rich vanilla, sure to satisfy any sweet tooth.
- Its visual appeal will wow your guests with its luscious layers and whipped topping.
- Not just for special occasions, this versatile cake can brighten up any day!
Ingredients for Banana Pudding Poke Cake
Here’s what you’ll need to make this delicious dish:
- Yellow Cake Mix: A classic base for our poke cake; use your favorite brand or homemade recipe.
- Eggs: Essential for binding the ingredients together and adding richness to the cake.
- Water: Needed to moisten the cake mix; follow package instructions for accurate measurement.
- Instant Vanilla Pudding Mix: The secret ingredient that brings that classic banana pudding flavor into play.
- Milk: Helps create a smooth pudding consistency; use whole milk for creaminess.
- Bananas: Freshly sliced bananas add natural sweetness and a pop of color to our cake.
- Whipped Topping: Lightens up the dessert while adding a fluffy finish; feel free to use homemade whipped cream!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Banana Pudding Poke Cake
Follow these simple steps to prepare this delicious dish:
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray. Prepare the yellow cake mix according to package directions—mixing together eggs, water, and the dry mix until smooth. Pour it into the prepared pan and bake for about 25-30 minutes or until a toothpick comes out clean.
Step 2: Make Holes in the Cake
Once baked, remove your cheerful yellow creation from the oven and let it cool for about 10 minutes. Take a fork or wooden skewer and poke holes all over the top of the warm cake. Think “poke” more like “hug”—the more holes, the better!
Step 3: Prepare the Pudding
In a large bowl, whisk together instant vanilla pudding mix and milk until it thickens—about two minutes should do it! Remember not to eat all of it before it goes on top of your cake; we need some for later!
Step 4: Pour Over Cake
Carefully pour the prepared pudding over your poked cake, ensuring it seeps into those holes like they’re little puddle pockets waiting for some goodness. Spread gently with a spatula if needed.
Step 5: Layer in Bananas
Slice up those ripe bananas like you’re slicing through clouds of joy. Layer them evenly over the pudding-covered cake—this is where we add that fresh fruit flair!
Step 6: Top it Off
Spread whipped topping generously over everything; don’t be shy! You want it fluffy like clouds on a sunny day. Chill in the fridge for at least two hours before serving so all those flavors can mingle together beautifully.
Transfer slices onto plates when you are ready to serve. Drizzle with extra whipped topping if you’re feeling fancy—a sprinkle of crushed vanilla wafers on top adds an extra crunch too! Enjoy every delightful bite!
You Must Know
- This delightful Banana Pudding Poke Cake is not just a dessert; it’s an experience that will transport you straight to grandma’s kitchen.
- With layers of creamy pudding and fluffy cake, it’s perfect for any gathering or just a cozy night in.
Perfecting the Cooking Process
Start by baking your favorite yellow cake according to the package instructions. While it’s cooling, prepare the banana pudding mixture. Poke holes in the cooled cake and pour the pudding over it for maximum flavor absorption.
Add Your Touch
Feel free to swap out vanilla pudding for butterscotch or use crushed Nilla wafers for added crunch. You can also add sliced strawberries or chocolate shavings to elevate your Banana Pudding Poke Cake experience.
Storing & Reheating
Store leftover Banana Pudding Poke Cake in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for a few seconds if you prefer a warm treat.
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and a fluffier texture.
- Don’t rush the cooling process; letting the cake cool completely ensures no sogginess.
- For extra banana flavor, try adding mashed bananas into the pudding mix before pouring over the cake.
I fondly remember making this Banana Pudding Poke Cake for my brother’s birthday and watching his eyes light up with every bite. It was pure joy!
FAQs:
What is Banana Pudding Poke Cake?
Banana Pudding Poke Cake is a delightful dessert that combines the flavors of traditional banana pudding with a soft, moist cake. This recipe features a cake base that is poked with holes after baking, allowing a creamy banana pudding mixture to seep into the cake. Topped with whipped cream and sliced bananas, this dessert is perfect for gatherings or family events.
How do I make Banana Pudding Poke Cake from scratch?
To make Banana Pudding Poke Cake from scratch, start by preparing a simple vanilla cake using flour, sugar, eggs, and butter. Bake the cake according to the recipe instructions. Once cooled, poke holes in it and pour homemade banana pudding over the top. Let it chill in the fridge before adding whipped cream and banana slices for serving.
Can I use store-bought pudding for my Banana Pudding Poke Cake?
Yes, you can use store-bought banana pudding to save time when making Banana Pudding Poke Cake. Simply prepare the pudding according to package instructions and follow the same steps as if you were using homemade pudding. This option allows you to enjoy this delicious dessert without spending too much time in the kitchen.
How long does Banana Pudding Poke Cake last?
Banana Pudding Poke Cake can be stored in the refrigerator for about 3 to 4 days. Keep it covered to maintain freshness. After this period, the cake may begin to lose its texture and flavor due to the moisture from the pudding and whipped cream.
Conclusion for Banana Pudding Poke Cake:
In summary, Banana Pudding Poke Cake is an easy and delicious dessert that everyone will love. The combination of moist cake soaked in creamy pudding topped with whipped cream creates an irresistible treat. light and fluffy Japanese cheesecake Whether you’re preparing it for a special occasion or just indulging at home, this recipe guarantees satisfaction. Don’t hesitate to try making your own version of this delightful dessert!
Print
Banana Pudding Poke Cake
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
Description
Banana Pudding Poke Cake is a delightful, nostalgic dessert that brings together moist yellow cake, creamy vanilla pudding, and fresh banana slices. Each slice offers a perfect blend of sweetness and texture, making it an ideal treat for birthdays, potlucks, or simply satisfying your sweet tooth. With its easy preparation and no-fuss assembly, this cake is perfect for bakers of all skill levels. Chill it for a couple of hours to let the flavors meld, and enjoy a taste of childhood in every bite.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk
- 2 ripe bananas, sliced
- 1 container (8 oz) whipped topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare the yellow cake mix according to package directions using eggs and water. Pour into the pan and bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then poke holes all over the top with a fork.
- In a bowl, whisk together instant pudding mix and milk until thickened (about 2 minutes).
- Pour the pudding over the poked cake, ensuring it seeps into the holes.
- Layer sliced bananas evenly over the pudding.
- Spread whipped topping generously over the entire cake. Chill for at least 2 hours before serving.
Notes
For added texture, top with crushed Nilla wafers or chocolate shavings between layers. You can also substitute vanilla pudding with butterscotch for a delicious twist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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