Description
A delightful dessert recipe for Banana Pudding Poke Cake that combines the flavors of banana and vanilla in a moist cake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 (8-ounce) container whipped topping, thawed
- 2 ripe bananas, sliced
- 1/2 cup crushed vanilla wafers
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the whole milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.
- In a separate bowl, whisk together the instant pudding mix and cold milk until smooth. Pour the pudding over the cake, making sure it fills the holes.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Once chilled, spread the whipped topping over the cake. Decorate with sliced bananas and crushed vanilla wafers on top.
- Serve immediately or keep refrigerated until ready to serve.
Notes
- For added flavor, consider mixing in a teaspoon of banana extract into the cake batter.
- You can substitute the vanilla pudding with banana pudding for a stronger banana flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg