My husband LOVES Banana Pudding. Loves it. When we first started dating and I asked him what his favorite dessert was he said, “I dunno. Is Banana Pudding a dessert? I love that stuff.” I’ve only made Banana Pudding for him once or twice since we’ve been married. #wifefail (Can you hash tag in blogs? I don’t even know.) Anywho … I saw this Banana Cream Poke Cake on Pinterest. The pin I pinned didn’t take me to the original source, so if you are the mastermind of this deliciousness, I salute you and thank you.
I’m NOT a banana dessert fan – at all. But this is amazing and I highly recommend. Plus I threw it together in 30 minutes. (With 22 minutes baking time!) This makes a large 13×9 pan so it’s perfect for a picnic or to share with friends. I’m not entirely sure how we will eat all of this. I’ll probably have one more piece and then the husband will be responsible for the rest of it. Enjoy, my sweet. 🙂
Oh and pardon the horrid pictures. It’s overcast and rainy here today, so no natural light to take great ones!
First get your ingredients together. The original recipe didn’t call for bananas IN the recipe, so that’s a little change that I made. You’ll need:
1 yellow boxed cake mix
2-3 bananas, sliced
1 tub Cool Whip (can use large or small – I used large because I love Cool Whip)
2 boxes Banana Cream pudding (with the needed 4 cups of milk)
Mix up your cake according to the directions on the box and bake. Allow to cool for 10-15 minutes and then poke away. (I used a Starbucks straw from my Venti Green Tea. Those things are crack I tell ya. Crack.)
While the cake is cooling a bit more mix together your pudding and milk and allow it to set up for a few minutes. You still want it a little liquidy, but not completely set.
Pour over your still kind of warm cake, pop your sliced bananas on top, and place it in the fridge to cool just a little and for the pudding to set. I did about 10-15 minutes. In the meantime I smashed the crap out of some vanilla wafers (1/2 the bag …. You can use as much or as little as you want.) and a meat tenderizer. (The flat side!)
After you let the pudding set pull it out and spread your Cool Whip overtop and then sprinkle with the crushed vanilla wafers. I went heavy handed with the vanilla wafers.
Cover your dessert and let it sit in the refrigerator to “marry.” And keep it stored in the fridge, too!
Banana Cream Poke Cake
*makes 13×9 pan
1 box yellow cake mix
2-3 sliced bananas
2 boxes Banana Cream pudding (and 4 cups milk needed for pudding)
1 container Cool Whip (large or small – your choice)
20+ Vanilla wafers (desired amount); crushed
1) Bake cake according to package directions. Allow to chill for 10-15 minutes. Poke with straw or end of wooden spoon.
2) Pour unset pudding over cake and spread evenly. Place sliced bananas on top. Allow pudding to set in the refrigerator.
3) Once pudding is set add Cool Whip on top and then sprinkle crushed Vanilla wafers overtop.
4) Allow dessert to marry in the refrigerator (1-2 hours) and enjoy! (Please store in the refrigerator when not eating.)