Have you ever heard of a “Poke Cake?” It’s a funny name for a seriously delicious dessert.
If you’re looking for a super moist cake to close out a home cooked meal with a bang, this is for you.The funny name comes from the fact that you poke holes in the cake and then pour the pudding on top, which lets the pudding get into each and every crevice. It’s simply brilliant.
I decided to make a Banana Pudding Poke Cake
after I saw this yummy blog post by The Country Cook
. I followed the recipe to a T, except I put crushed Honey Nut Cheerios on top instead of Nilla wafers. The Cheerios add the perfect crunch.
Bake the Betty Crocker yellow cake according to package directions and let cool.
Using anything you can find (I used the handle side of a spoon), poke holes into the cake. Be sure to poke the hole all the way through the cake. You want the pudding to creep all the way down in there, ya hear?!
Make pudding according to package directions and let sit for about 2 minutes, but it still needs to be “pourable.” Pour over cake deliberately getting the pudding into the holes. Let cake set for about 10 minutes until the pudding is really firm.
Spread whipped topping over the top of the cake.
Now for the crunchy topping... the easiest way to crush Cheerios is to put in a plastic zippered top bag and bang with a wooden spoon or rolling pin. It’s also a good tool for getting out aggression. :)
Then spread crushed cheerios on top. If you let it sit overnight in the fridge to really set, this cake holds up on a plate and cuts smoothly.
For serving, top with a slice of banana. Enjoy your poke cake, and I dare you to only have one piece of this delicious cake! I couldn’t resist! :) Jackie Fo enjoys party planning, cooking, baking and wine! Visit Jackie’s blog for more ideas and also check out Jackie’s Tablespoon profile for more delish goodies.
Now that you've got the hang of making a Poke Cake, keep pokin':