Banana Pudding Poke Cake (Easy Recipe):-A lovely and simple dessert, banana pudding poke cake blends the flavors of moist cake, creamy pudding, and fresh bananas. It is a dish that is both easy to create and delightful to eat. This recipe is ideal for any event, and it is certain to get a lot of positive feedback from both family and friends.
Banana Pudding Poke Cake (Easy Recipe)
In the following step-by-step instruction, I will walk you through the process of making this delectable dessert, and I will also provide nutrition information for those who are interested in dietary issues.
Ingredients:
For the Cake:
- 1 box (about 15.25 ounces) of yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 2 ripe bananas, mashed
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon (optional, for extra flavor)
For the Pudding Filling:
- 1 box (3.4 ounces) of instant banana pudding mix
- 2 cups of cold milk (use whole milk for creamier pudding)
For the Topping:
- 2 cups of whipped topping (such as Cool Whip)
- Sliced bananas for garnish (optional)
- Crushed vanilla wafer cookies for garnish (optional)
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Whisk or electric mixer
- Wooden spoon or spatula
- Piping bag (optional, for decorating)
Also Read:-Bacon-Wrapped Balsamic Brussels Sprouts Recipe- Step by Step Guide
Instructions:
Prepare the Cake:
- In accordance with the instructions provided on the cake mix package, preheat your oven.
- Clean and flour a baking dish measuring 9 by 13 inches.
Mix the Cake Batter:
- The yellow cake mix should be prepared in a mixing bowl in accordance with the directions provided on the container. In most cases, this entails combining the cake mix with eggs, oil, water, and any other components that are listed on the box.
- While the cake batter is being prepared, incorporate the mashed bananas, vanilla essence, and ground cinnamon. Mix thoroughly until everything is incorporated.
Bake the Cake:
- The cake batter should be poured into the baking dish that has been prepared, and spreading it out evenly with a spatula.
- Cook the cake in an oven that has been prepared in accordance with the instructions on the package, or until a toothpick that has been put into the center of the cake comes out clean.
Prepare the Pudding Filling:
- The instant banana pudding should be prepared in accordance with the instructions provided on the package while the cake is in the oven. The pudding mix is typically combined with cold milk and whisked until it is completely smooth and creamy.
Poke Holes in the Cake:
- Once the cake has been baked and is still warm, proceed to poke holes all over the surface of the cake using the handle of a wooden spoon or another tool of a similar nature. About one inch should be the distance between each hole.
Fill the Holes with Pudding:
- While pouring the banana pudding that has been produced over the warm cake, make sure to fill in any holes that may be present and distribute the pudding evenly across the entire cake.
Chill the Cake:
- Place the cake in the refrigerator for at least two hours, or until the pudding has reached the desired consistency and the cake has been thoroughly cold. Cover the cake with plastic wrap or aluminum foil.
Add the Topping:
- After the cake has been refrigerated, pour the whipped topping over the pudding layer to create a surface that is smooth and creamy when it is finished.
Garnish and Serve:
- You can add a decorative touch and an additional layer of taste to the cake by topping it with sliced bananas and crushed vanilla wafer cookies, if you so wish.
Cut the cake into squares or rectangles, and serve it cooled after it has been sliced.
Nutrition Information:
Here’s an approximate nutritional breakdown for one serving of banana pudding poke cake (based on 12 servings):
- Calories: 280 kcal
- Total Fat: 11g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 380mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
