Banana Pudding Poke Cake

This decadent poke cake is filled with luscious banana pudding! MORE + LESS -

Coconut and Lime

April 17, 2017

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1

Bake yellow cake according to package directions and let cool completely.
2

Using the round handle of a wooden spoon, poke holes in the cake in uniform lines. Be sure the holes go all the way down to the bottom of the cake pan.
3

Prepare pudding according to package instructions; let sit for 2 minutes and then pour on top of cake. Allow pudding to set (about 5-10 minutes).
4

Spread whipped topping over the pudding layer. Serve immediately, or refrigerate overnight to set further. Top with crushed Cheerios and banana slices immediately before serving.

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More About This Recipe

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. 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. 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!