If you've never tried to make a "poke cake" before, you've really got to try this. I had an elderly neighbor that used to make us a delicious Hawaiian type cake with pineapple that was heavenly ... and never knew how she made it. Now that I've made my version of a poke cake, I now know how that moist, yummy goodness came about.
Even if you aren't a banana fan, this cake has only a hint of banana and you can add banana to individual pieces as you cut them. This cake is really moist and absolutely delicious. I'm almost ashamed to say that my husband and I ate half of the cake yesterday ... it's that food! And I hadn't been eating any goodies lately.
Back to the cake recipe. This is a cake that you will store in the fridge, as it has pudding and whipped topping. It's a very easy recipe and perfect for summer get-togethers. This recipe can be made in different flavors and variations. Next I think I'll try a chocolate cake with butterscotch pudding ... yum.
Banana Creme Cake
- Yellow cake mix (+ required ingredients)
- Instant Banana pudding mix
- 2 1/2 c. Milk
- Cool Whip
- Shredded coconut
- Make cake according to directions.
- As soon as you remove the cake from the oven, using the handle end of a wooden spoon, poke holes into the cake at 1 to 2 inch intervals, making nice size holes all the way to the bottom. You will be pouring the pudding mix into the hole so make sure they are a wee bit wide.
- Now, mix the milk and pudding mix and immediatley pour into the holes of the cake. You need to act fast once you have mixed the pudding as it will start to set pretty fast. Spread excess pudding that got onto the cake over the top.
- Put cake into the fridge for at least 2 hours.
- Spread cool whip onto cake like frosting.
- Sprinkle with coconut. This is optional or can be added to individual pieces, as served.
- Add a few banana slices to servings as the cake is cut, otherwise the banana tends to get brown.
- Yummy! Enjoy.
Sharon Pierce McCullough