Monday, May 27, 2013

Banana Cream Poke Cake

This weekend, Kelly, Will, and Kyle were around for Memorial Day, so I decided to try a new dessert.  It was an easy one to make and every liked it, so I'll call it a winner.


French Vanilla Cake Mix ( or your favorite white or yellow cake mix) 
Water, oil, and eggs - according to the instructions on the cake mix.
2 boxes of banana cream pudding (3.4 ounce size)
4 cups milk
1 container of Cool Whip (8 ounce size)
20 Nilla wafers, crushed
Banana sliced


Make the cake in a 9x13 pan according to box directions, then cool.
When cool, take a wooden spoon and poke many holes in the cake all the way to the bottom of the pan.
Mix 2 boxes of pudding with 4 cups of milk and allow to start thickening ( about 2 minutes)
Pour pudding on top of cake and spread evenly.  Allow to set for 30 minutes or so.  I recommend over night so that the pudding soaks into the cake really well.   Refrigerate while the pudding is setting.  
Spread Cool Whip over the top and refrigerate until ready to serve.
Before serving, crush the Nilla wafers and sprinkle over the cake.
As you serve pieces of cake, you can top with slices of banana if desired.


Baked Cake Mix

Lots of whole poked into the cake

Banana Pudding spread over the top of the cake

Cool Whip Spread over the banana pudding layer

Crushed Nilla Wafers added right before serving (so they stay crunchy!)

Adding banana slices as you serve (so that they don't turn brown)