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Banana Pudding Poke Cake

Dive Into Bliss with Banana Pudding Poke Cake: A Sweet Symphony of Flavors

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Prepare your taste buds for a journey to dessert paradise with our tantalizing recipe for Banana Pudding Poke Cake. This delectable creation combines the classic flavors of banana pudding with the indulgent texture of a moist yellow cake, resulting in a dessert that’s sure to leave you craving more. With layers of creamy pudding, ripe bananas, and fluffy whipped topping, this dessert is a true delight for the senses. Join us as we explore the steps to create this irresistible Banana Pudding Poke Cake and bring a touch of sweetness to your table.

Ingredients:

  • 1 box yellow cake mix, plus ingredients called for on box
  • 2 (5.1 oz) packages instant banana pudding
  • 5 cups milk, divided
  • 1 (16 oz) package frozen whipped topping
  • 4-5 ripe bananas
  • Vanilla wafers, as needed, for garnish

Instructions:

  1. Prepare the yellow cake mix according to the instructions on the box. Bake in a 9×13 inch baking pan according to package instructions. Once baked, remove the cake from the oven and let it cool slightly.
  2. While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake.
  3. In a large mixing bowl, whisk together the instant banana pudding mix and 4 cups of milk until smooth and creamy.
  4. Pour the pudding mixture over the warm cake, making sure to fill all the holes and spread it evenly across the surface.
  5. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the pudding has set.
  6. Once the pudding has set, spread the frozen whipped topping over the top of the cake.
  7. Slice the ripe bananas and arrange them over the whipped topping.
  8. Crush vanilla wafers and sprinkle them over the bananas for garnish.
  9. Serve chilled and enjoy!

Cook Notes and Variations:

  • For added flavor, consider adding a teaspoon of banana extract to the cake batter before baking for an extra burst of banana goodness.
  • You can also layer the cake with additional sliced bananas between the cake and pudding layers for more banana flavor and texture.
  • If you prefer a homemade whipped topping, you can whip heavy cream with a little powdered sugar and vanilla extract until stiff peaks form.

Keto and Low Carb Versions:

  • To make a keto-friendly version of Banana Pudding Poke Cake, use a low-carb yellow cake mix or make your own using almond flour or coconut flour.
  • Substitute the instant banana pudding mix with a sugar-free pudding mix and use unsweetened almond milk or coconut milk instead of regular milk.
  • Instead of frozen whipped topping, use whipped coconut cream sweetened with a keto-friendly sweetener such as erythritol or stevia.
  • Skip the vanilla wafers or use crushed sugar-free cookies made with almond flour for a low-carb alternative.

In conclusion, Banana Pudding Poke Cake is a delightful dessert that combines the classic flavors of banana pudding with the convenience of a poke cake. With its creamy pudding filling, ripe banana slices, and fluffy whipped topping, this dessert is sure to become a favorite among family and friends. Whether served at a potluck, picnic, or holiday gathering, Banana Pudding Poke Cake is guaranteed to impress. So, gather your ingredients, whip up this sweet treat, and indulge in a taste of pure bliss.

Frequently Asked Questions (FAQs): Q: Can I use homemade banana pudding instead of instant pudding mix? A: Absolutely! If you prefer homemade pudding, you can use your favorite recipe for banana pudding instead of instant pudding mix.

Q: How long will the cake keep in the refrigerator? A: Banana Pudding Poke Cake will keep well in the refrigerator for up to 3-4 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

Q: Can I use fresh whipped cream instead of frozen whipped topping? A: Yes, you can use freshly whipped cream instead of frozen whipped topping for a lighter and fresher option. Just whip heavy cream with a little powdered sugar until stiff peaks form, then spread it over the cake.

Q: Can I make this cake ahead of time? A: Yes, you can make Banana Pudding Poke Cake ahead of time and store it in the refrigerator until ready to serve. The flavors will meld together even more, making it even more delicious.

Q: Can I use different flavors of pudding mix? A: Absolutely! Feel free to experiment with different flavors of pudding mix such as vanilla, chocolate, or coconut for a unique twist on this dessert.

Q: Can I use ripe plantains instead of bananas? A: While ripe plantains have a similar flavor to bananas, they have a firmer texture. If you prefer, you can use ripe plantains sliced thinly or mashed to layer on top of the cake for a different take on this dessert.

Q: Can I make this cake gluten-free? A: Yes, you can make Banana Pudding Poke Cake gluten-free by using a gluten-free yellow cake mix and ensuring that all other ingredients are gluten-free as well.

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healty meal, low carbs meals, keto meal

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