Banana Poke Cake Food

BANANA PUDDING POKE CAKE

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.

BANANA PUDDING POKE CAKE

Steps:

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
• Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
• Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping.
• If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
• Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
• Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

BANANA POKE CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 9-x 13-inch baking pan with butter, then dust with flour (alternatively, you can just grease with baking spray and omit the flour).
• Prepare the cake mix with eggs, vegetable oil, and water, as directed on the package.
• Spread the cake batter into the prepared baking pan.
• Following the directions on the cake mix box to bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a rack and let it cool for 10 minutes. Use the handle of a wooden spoon to poke large holes all over the cake.
• Prepare the banana pudding with the cold milk, as directed on the package.
• Let the pudding stand for 1 or 2 minute to thicken slightly, then pour over the cake, letting it flow into the holes. Spread the pudding evenly to cover the cake. Chill for at least 1 hour or until the pudding is firm.
• Spread the thawed whipped topping over the chilled cake, then sprinkle with the crumbled vanilla wafers.
• Serve slices garnished with extra vanilla wafers and banana slices, if desired.

ROLO-STUFFED BANANA POKE CAKE

Steps:

• Prepare the cake mix and bake in a 9-by-13-inch baking pan according to package directions. Let cool for 10 minutes.
• Position the cake with the long end closest to you. Evenly space the chocolate candies in 5 rows down the center of the cake (there should be 6 chocolates per row). Use the handle of a wooden spoon to push all of the candies into the cake. Cool completely.
• Meanwhile, prepare the pudding according to the package directions and set aside.
• Beat together the cream, sugar and vanilla in a medium bowl with an electric mixer on medium-high speed until soft, billowy peaks form, 3 to 4 minutes.
• Spread the caramel sauce over the cooled cake, making sure it drips down into the holes. Top with the pudding and then the sliced bananas. Spread the whipped cream over the top. Using an offset spatula, create swirls. Drizzle with extra caramel sauce. Cut into pieces and serve. (The cake is best eaten right away.)

BANANA CARAMEL POKE CAKE

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking pan with foil and grease.
• Beat brown sugar and oil until combined. Add eggs one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Pour batter into prepared pan. Bake in preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and using a long wooden skewer, poke holes all over the surface of the cake.
• Spread caramel topping over surface of cake. As it cools, it will absorb through the holes in the cake. Let cool and serve.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
• Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.

PEANUT BUTTER BANANA POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, mix 2 mashed bananas, 1 cup of the melted peanut butter, and the sweetened condensed milk; if needed, add extra milk to loosen the mixture. Pour the mixture over the cake and let it settle into the holes for about 10 minutes. Some of the mixture will stay on top, which is okay.
• Spread the whipped topping evenly over the cake. Place sliced bananas on the topping, drizzle the remaining ½ cup of melted peanut butter on top, and sprinkle with the roasted peanuts. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

CARAMEL BANANA NUT POKE CAKE RECIPE

Steps:

• Make yellow cake according to the box directions for a 9x13 cake. Let cool. Using a fork, poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.
• In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken. Fold in Cool Whip until completely combined. Spread Cool Whip/pudding mixture over the top of the cake.
• Sprinkle on nut topping and drizzle with any leftover caramel. Store in the refrigerator until time to serve.