This Banana PuddingPoke Cake is rich and delicious, bursting with fresh banana flavor and big enough to feed a crowd. The banana cake is made with oil instead of butter, which keeps it soft and moist, even when it's cut ice-cold from the refrigerator. If you're a fan of classic banana pudding, you are sure to love this twist on the traditional recipe. The poke cake is just as gorgeous as it is tasty. Topped with banana pudding, this moist dessert is sure to keep you coming back for more. With fresh flavors like cinnamon and vanilla bean, it's perfect for a special occasion like a holiday party or a birthday celebration. Don't let the recipe time scare you away; we assure you the end result is more than worth the extra effort. Of course, if you're pressed for time, you can substitute homemade banana pudding for the instant version. Give the Banana Pudding Poke cake a try, and let us know what you think!
To use instant vanilla pudding instead of homemade, beat 2 (3.4-ounce) packages of instant vanilla pudding, 4 cups of whole milk, and 1 tablespoon vanilla extract with and electric mixer on medium-high speed until thick and smooth.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.