Banana Pudding Poke Cake Recipe – Step by Step guide

Banana Pudding Poke Cake Recipe – Step by Step guide:  Using cake mix that has been poked with banana pudding and then topped with Cool Whip and crushed Nilla Wafers, this recipe for Banana Pudding Poke Cake is exceptionally simple to prepare.

 

Banana Pudding Poke Cake Recipe – Step by Step guide

 

Ingredients

  • 1 box yellow cake mix
  • ingredients needed to make cake: eggs, oil and water (use the amounts given on the back of the box)
  • 2 (3.4 ounce) packages instant banana pudding
  • 4 cups milk
  • 8 ounce tub frozen whipped topping, thawed (Cool Whip)
  • 20 vanilla wafers, crushed

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Instructions

  • In order to make a cake measuring 9 inches by 13 inches, you should prepare one box of yellow cake mix with the necessary ingredients, which include eggs, oil, and water, as specified on the package.
  • It is important to wait a few minutes for the cake to cool down after it has been removed from the oven. The next step is to start making holes in the cake using the handle of a wooden spoon.

 

  • You need to make sure that the holes are large enough so that there is sufficient space for the custard to come down into the cavity. When you poke the cake, make sure to do so all the way down to the bottom.
  • Mix together two packages of instant banana custard, each containing 3.4 ounces, and four cups of milk in a bowl using a whisk. Maintain a rapid stirring motion until all of the lumps have been eliminated, but stop before the mixture becomes too thick to pour yet.

 

  • Layer the cake with the custard. ensuring that as much of it as possible is poured directly into the holes being filled. Use the back of the spoon to gently press the custard down into the holes after you have spread it out all over the mixture.
  • Place the cake in the refrigerator for close to two hours so that it can set and cool. Place an 8-ounce tub of frozen whipped topping that has been thawed on top of the cake after it has completely cooled down.

 

  • Before the cake is served, sprinkle twenty vanilla wafers that have been crushed over the top of the cake. Store in the refrigerator.

 

Nutrition

  • Calories: 270 kcal
  • Carbohydrates: 46 g
  • Protein: 5 g
  • Fat: 6 g
  • Sodium: 405 mg
  • Sugar: 26 g

 

Notes

In the event that you so desire, you can spread the crushed wafers on top of the cake right before you serve it. This will ensure that the wafers do not lose their crunchiness when they are served.
In between the layers of whipped topping and the layer of custard, you can choose to add a layer of bananas that have been freshly sliced.

Please take note that the bananas will begin to turn brown when you slice the cake, so it is best to serve it all on the same day that it is originally made. Alternatively, if you are not going to serve all of this on the same day, you could add freshly sliced bananas to each individual serving. This would prevent the bananas from turning brown that would otherwise occur.

 

Tip For Making The Best Banana Cream Pie Poke Cake

It is imperative that you use instant custard mix and not the kind that requires cooking and serving. However, if you make the custard in advance, it will harden before the cake is removed from the oven, and it will not be able to fill the holes as effectively as it should.

As the cake cools, the crust on top of the cake will crumble more easily, so it is best to make the holes in the cake while it is still slightly warm. This is because the crust will crumble more easily.
I would suggest using a round wooden spoon handle or another object of a similar size to poke holes in the pudding.

This will ensure that there is sufficient space for the pudding to seep down in between the holes. When you poke the cake, make sure to do so all the way down to the bottom.
However, if you wait until the cake is ready to be served before adding cookies to the top, the cookies will become soggy.

 

How To Store Banana Pudding Poke Cake

It is recommended that this cake be kept in the refrigerator, and if it is to be kept there for more than a few hours, it should be covered loosely with plastic wrap. This will prevent the cake from absorbing any odours that may be present in the refrigerator. You will be able to store it for two to three days without any problems; after that, you might notice that the custard starts to separate and the cake starts to become wet.

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