BANANA PUDDING POKE CAKE

It has really started getting warm here finally. I’ve been waiting for it to happen so that we can start getting out more with the boys. We’ve been taking them on walks as often as we can to try and get outside and get them used to moving around and doing things.

Of course the weather is now getting more humid, which makes it even hotter and a little tougher to get out in the middle of the day, but it is such a nice time of year. Since we can’t go places as easily, having people over is where it’s at for us. I have a feeling laid back, easy cook outs will be our style for the summer. We can’t come to you, but you can come to us. We have food! Ha!

And who doesn’t love a good cookout? Good food, good company and hopefully a good dessert. This Banana Pudding Poke Cake would actually be perfect for a cookout! The flavor screams summer and is perfect for sharing. Plus, it’s a refrigerated cake, so it’s nice and cool for a hot day!

Ingredients:

1 box yellow cake mix (& ingredients to make cake)

2 box (small) instant banana pudding

4 c milk

8 oz whipped topping

20 vanilla wafers, crushed

sliced bananas – use your own judgment

How to Make It:

Prepare cake mix according to package directions for a 9×13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking
holes in the cake.

You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped topping.

If you haven’t done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.

Spread crushed wafers onto the top of the cake.
You can do this part immediately before serving the cake if you like.
This will ensure the wafers are crunchy when you serve it.

I think this cake gets more delicious over time.
To me, it’s even better the next day so it’s a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.