Banana Cream Pie Poke Cake Recipes

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BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories     Desserts     Cakes     Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
  • Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
  • Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

The flavors of banana cream pie come together in this easy and delicious poke cake!

Provided by Jessica Walker

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
2 boxes (4-serving size each) banana instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Sliced bananas
Vanilla wafer cookies

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

BANANA, PEANUT BUTTER AND MARSHMALLOW POKE CAKE



Banana, Peanut Butter and Marshmallow Poke Cake image

Banana, peanut butter and marshmallow make a terrific sandwich, and an even better poke cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 box (6-serving size) vanilla instant pudding and pie filling mix
3 cups cold milk
1/3 cup creamy peanut butter
1 jar (7 oz) marshmallow creme
1 cup butter, softened
2 cups powdered sugar
1/3 cup creamy peanut butter
Sliced bananas

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.
  • Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 690, Carbohydrate 89 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 62 g, TransFat 1/2 g

EASY BOSTON CREAM POKE CAKE



Easy Boston Cream Poke Cake image

By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.

Provided by Ally Ofstie

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup water
3 eggs
¼ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups semisweet chocolate chips
1 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
  • Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
  • Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g

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