On my way to 100 recipes in 100 days. Here is recipe 82: Banana Cream Poke Cake.
Banana Cream. Oh, Banana Cream. A dessert that opens the door to Spring. I don’t know why but when I think of Easter, and spring flowers I also thing Banana Cream Pie. I’m not a huge fan of pie….so when I saw this recipe for cake, I printed it right away. Have I mentioned I love cake?
I found this recipe on The Country Cook website. She has several other poke cake recipes that sound wonderful. I decided to make my own whipped cream since I don’t particularly care for Cool Whip. But if you are short on time or you just really love Cool Whip, pick up a container of that.
*Lets be honest, I have two toddlers…..which means I practically have two monkeys….so anything banana is going to be a winner around here*
Banana Cream Poke Cake
1 box (10oz) yellow cake mix
*ingredients needed to make cake*
2 pkgs (3.4oz) instant banana pudding
4 cups milk
1 pint heavy whipping cream
⅓ cup powdered sugar
20 vanilla wafers, crushed
5 medium bananas, sliced
1. Bake cake according to box directions. Let cool 20 minutes
2. Poke holes in the cake all the way to the bottom using the end of a wooden spoon or a straw. The holes need to be big enough that the pudding can get down to the bottom.
3. Mix pudding packets with 4 cups milk and whisk together until there are no lumps. Pour over cake and spread out over top of cake.
4. Refrigerate 2-3 hours. Top with Cool Whip or homemade whipped cream. To make the whipped cream, whip the heavy whipping cream and powdered sugar until stiff peaks form.
5. Sprinkle crushed vanilla waffers over top of whipped cream and top with sliced bananas.
Loved my Banana Cream Poke Cake? Try my Banana Cake with Caramel Cream Cheese Frosting
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