BANANA PUDDING POKE CAKE RECIPE | ALLRECIPES
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 Poke Cake
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings
Number Of Ingredients 8
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, CarbohydrateContent 49.3 g, CholesterolContent 38 mg, FatContent 17.9 g, FiberContent 0.6 g, ProteinContent 4.3 g, SaturatedFatContent 5.9 g, SodiumContent 459.9 mg, SugarContent 28.1 g
CHOCOLATE PUDDING POKE CAKE RECIPE - BETTYCROCKER.COM
Maybe you've heard of the poke method. But have you heard of making a chocolate poke cake with boxed cake mix? You may never go back once you've tried it! The proof is in the pudding—that is, the pudding that you'll pour over your baked cake to create a perfectly moist chocolate poke cake. The results are ooey, gooey and absolutely delicious. This chocolate poke cake recipe is perfect for a family dessert or for casual entertaining.
Provided by Betty Crocker Kitchens
Total Time 3 hours 50 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290 , CarbohydrateContent 38 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 22 g, TransFatContent 0 g
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