This Banana Pudding Poke Cake is outrageously amazing. It is a doctored cake mix with banana, brown sugar and buttermilk filled with vanilla pudding and topped with fresh sliced bananas, whipped cream and crushed vanilla wafer cookies.
Things have been a little more quiet than usual this week. I am just saving up all my energy for my cookbook release and I’ve got a big weekend coming up. I am flying to Portland, Oregon for a girls weekend. I asked my best friend Lindsay if she wanted to pick a city that we know has good food and just go and explore for the weekend. The last time I was in Portland was for the Indulge Conference last year. I hit up SO many restaurants, but that’s just the tip of the iceberg.
I’ve been reading up on articles and blog posts about the best places in Portland to visit. So if you’re interested in following along, be sure to follow us on Instagram @beyondfrosting and @lifeloveandsugar and don’t judge us for stuffing our faces for 72 hours. #sorrynotsorry
Before I tell you that how insanely amazing this Banana Pudding Poke Cake is, I wanted to let you know I posted a preview of my cookbook on Facebook, so if you’ve been wondering what it looks like, be sure to check it out!
I know this is a dessert I’ll be making time and time again, since I’ve become the most obsessed with banana pudding desserts and I am beginning to think you guys might be too. Every time I share my Banana Cream Pie Cookie Cups on Facebook, they just go crazy. That is also why I decided that the first recipe from my cookbook would be my No-Bake Banana Pudding Cheesecake, which I shared over at Better Homes and Gardens on Monday.
Okay okay, I’ll stop rambling and we can talk about this cake.
Normally I wouldn’t post two poke cakes in a row, but once I start, sometimes I just cannot stop. Plus every time I share a poke cake with family and friends they freak out because they are so dang good. This banana pudding poke cake is no exception.
There’s plenty of banana poke cakes out there, but I’ve done a bit of twist here. The actual cake is a banana cake made with brown sugar and buttermilk. Even though it starts with a cake mix, you can switch out some of the ingredients to make your cake unique. This recipe was inspired by a recipe I found in my handy Cake Mix Doctor book.
Then it’s filled with simple vanilla pudding and topped with fresh sliced bananas, Cool Whip (or whipped cream) and plenty of crushed Nilla Wafers on top.
You can definitely use banana pudding for the filling, but I preferred to stick with traditional vanilla pudding so that the banana in the cake and on the toppings really stood out.
Every bite is pure satisfaction. I’ve always loved banana cakes and muffins, so the combination of the banana cake with the pudding and bananas on top is right up my alley and I don’t really want to share.
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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- For the cake:
- 1 box vanilla cake mix
- ½ cup light brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 medium bananas, smashed
- For the toppings:
- 1 package instant vanilla pudding (3.4 oz)
- 1 ¾ cups milk
- 2 to 3 medium bananas
- 8 ounces Cool Whip
- Nilla wafer cookies for garnish
- Preheat the oven to 350° F.
- For the cake: In a medium-sized bowl, combine cake mix, brown sugar, buttermilk, vegetable oil, eggs & vanilla extract. Beat on medium – high speed until all ingredients are well blended. Add the smashed bananas and continuing mixing until the bananas are well incorporated. Use a spatula to mix the batter from the bottom of the bowl to the top to ensure it’s well mixed.
- Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 28- to32 minutes until the cake is set. Test the cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow the cake to cool for 20 minutes.
- For the filling: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- In a medium-sized bowl, combine the vanilla pudding mix and the milk and whisk just until the liquid starts to dissolve. Immediately pour the pudding mix over the top of the cake and try to spread it evenly. Put the whole cake in the refrigerator until it is completely cooled.
- Prior to serving, slice the bananas and lay across the top of the cake and cover Cool Whip.
- Take a few Nilla Wafers and crush them in your hands to sprinkle over the top.
- Keep this cake refrigerated.
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