Banana Cream Poke Cake|
If you havenít tried poke cake before, youíve been missing out. It has a pudding mixture throughout the cake.
1 (18.25 oz.) box yellow cake mix
1 1/3 cups water
1/3 cup oil
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) container frozen whipped topping, thawed
20 vanilla wafers, crushed
In a large bowl, combine cake mix, eggs, water and oil. Pour into a prepared 9 x 13-inch baking dish. Bake according to package directions. Allow cake too cool for a few minutes, then with a wooden spoon handle, poke holes in the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone. Pour pudding over cake and spread evenly over the cake, gently pushing pudding down into the holes.
Cool cake in refrigerator for about two hours. Spread with whipped topping and top with vanilla wafers. Serve with freshly sliced bananas.
Recipe Type - Dessert, ,