Banana Cream Poke CakeCourse: DessertDifficulty: Easy
Coburn Farms Creamy Whip Whipped Topping, 8 oz – $0.89
Ginger Evans Cake MIx, 16.5 oz – $0.99
2 pkgs Gingers Evans Instant Banana pudding, 3.4 oz – $0.50
1/2 cup oil
Crisco Vegetable or Canola Oil, 48 oz – $1.99
2 cups milk
2 large bananas
3 large eggs
1/4 cup water
- Bake the cake according to package directions for a 13×9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon.
- Space the holes less than 1 inch apart and make sure they’re pretty deep.Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout).
- Using a whisk beat the pudding just until smooth – -about a minute. Pudding should still be thin and runny.
Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake.
- Put the cake in the refrigerator and chill for about an hour.
Remove cake from fridge. Slice the bananas and lay them on top of the pudding layer.
Frost with cool whip and return to the refrigerator and let the chill until ready to serve.