Monday, May 5, 2014

Banana Cream Poke Cake

My father-in-law is a big fan of banana pudding. I tend to make it for him for father’s day barbeques every year, but I wanted to try a different spin on it for our Easter celebration. He loved it and so did I! Plus it just looks a lot prettier than banana pudding.

1 box of yellow cake mix
Ingredients listed on cake mix box to bake the cake
2 boxes instant banana pudding mix
4 cups whole milk
3 bananas, sliced
8 oz container of cool whip, thawed
A handful of vanilla wafers, crushed

1) Bake cake according to box directions in a 13x9 baking dish.

2) Let cake cool to the point where it isn’t too hot to touch, but is still warm. Using the circular end of a wooden spoon, poke holes in the warm cake. Don’t hold back! Make sure the spoon hits the bottom of the baking dish when poking the holes.

3) Once you have covered the cake with holes, prepare the pudding in a medium mixing bowl. Mix both boxes of pudding mix with 4 cups of milk. Whisk together until there are no lumps and let thicken. It helps to pop the bowl in the fridge for a few minutes if your pudding isn’t becoming thick.

4) Once the pudding is thick, pour over the cake. Using a rubber spatula, spread the pudding over the cake evenly.

5) Layer the sliced bananas over the pudding. I included as many banana slices as I could and ended up using three entire bananas.

6) Layer the cool whip over the bananas. I used a rubber spatula for spreading.

7) Top the entire cake with crushed vanilla wafers.

8) Cover and pop in the fridge to let set for at least 2 hours.

9) Cut into squares and enjoy. Enjoy!!! 

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