Banana Pudding Poke Cake
This post is sponsored by Challenge Dairy, but all opinions are my own.
This Banana Pudding Poke Cake is made with a moist vanilla cake, homemade banana pudding, whipped cream and plenty of sliced bananas and vanilla wafers! Totally delicious and so addicting!
It has really started getting warm here finally. I’ve been waiting for it to happen so that we can start getting out more with the boys. We’ve been taking them on walks as often as we can to try and get outside and get them used to moving around and doing things.
Of course the weather is now getting more humid, which makes it even hotter and a little tougher to get out in the middle of the day, but it is such a nice time of year. Since we can’t go places as easily, having people over is where it’s at for us. I have a feeling laid back, easy cook outs will be our style for the summer. We can’t come to you, but you can come to us. We have food! Ha!
And who doesn’t love a good cookout? Good food, good company and hopefully a good dessert. This Banana Pudding Poke Cake would actually be perfect for a cookout! The flavor screams summer and is perfect for sharing. Plus, it’s a refrigerated cake, so it’s nice and cool for a hot day!
To get started with the cake, you’ll want to bake the moist vanilla cake that is the base. It’s a delicious butter-based cake that uses the creaming method. It’s a favorite of mine. It’s of course made with Challenge Butter, a company that you may have noticed I’ve worked with for some time now. Their butter is made from the freshest milk and cream and goes from the farm to the fridge in just two days! Plus, they don’t use hormones or additives, which is great. And now it’s available nationally, so you should be able to find it in your local store – yay!
Next up is the banana pudding. I debated with myself how to go about this pudding for a while. I do not at all discriminate against instant pudding – I grew up on it. However, there’s just something about the homemade stuff that is to die for! I ended up making homemade banana pudding for this cake and it was the best decision! AMAZING! That said, if you need a shortcut, the instant stuff would work.
To make the pudding, you’ll cook it over the stove. Sugar, cornstarch and milk are combined and heated until warm, then added to the egg yolks to temper them. The whole mixture is then slowly heated until boiling, then it boils for about 10 minutes. The combination of the yolks, cornstarch and cooking process thickens the pudding nicely. Once it’s thickened, add in some butter and vanilla and banana extract. Remember that the pudding thickens as it cools, so it doesn’t need to be super thick when it’s done on the stove.
Once the cake is baked, you’ll poke some nice sized holes all over it and pour the pudding over the top. Spread it around and let it soak into the holes. You’ll still have some that sits on the top too, which is just right.
Refrigerate the cake and pudding and let it all thicken. Once its ready, add sliced bananas on top of the pudding and top it with whipped cream and broken up vanilla wafers. Refrigerate the cake until your ready to serve it, then dig in!
This cake is SO GOOD! The moist vanilla cake, fresh homemade banana pudding and whipped cream are all amazing together. A friend and I might just have taken forks and gone to town on this baby! It’s just that good!
Banana Pudding Poke Cake
Yield: 12-15 slices
3/4 cup (168g) unsalted Challenge Butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream
1 tbsp vanilla extract
6 large egg whites, room temperature
2 1/2 cups (325g) all-purpose flour
4 tsp baking powder
½ tsp salt
3/4 cup (180ml) milk, room temperature
1/4 cup (60ml) water
4 egg yolks
1 cup (207g) sugar
2 1/2 tbsp cornstarch
3 cups (720ml) milk
3 tbsp (42g) salted Challenge Butter
1 tsp vanilla extract
1 1/2 tsp banana extract
Whipped Cream and Topping
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
2 tsp vanilla extract
Banana slices (2 1/2 bananas)
Crushed vanilla wafers (about 20)
1. Prepare a 9×13 pan with baking spray. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Pour the batter into the prepared cake pan and bake for 28-30 minutes.
8. While the cake bakes, make the banana pudding. Add the egg yolks to a medium bowl, whisk together and set aside.
9. In a large saucepan, combine the sugar and cornstarch, then add the milk. Cook over medium heat until it gets warm, about 5 minutes.
10. Add some of the milk mixture to the egg yolks and whisk together to temper the eggs. Add the egg mixture back into the saucepan.
11. Continue cooking the milk mixture over medium heat and slowly bring to a bowl, about 10 minutes.
12. Allow the mixture to boil for 5 minutes, stirring continuously, then remove from the heat and add the butter and extracts.
13. When the cake comes out of the oven, use the end of a wooden spoon or something similar to poke good sized holes all over the cake.
14. Pour to pudding over the cake and allow it to settle into the holes. You’ll have some pudding settle on top of the cake as well.
15. Place the cake into the fridge to cool and firm, 2-3 hours.
16. When the cake has cooled, make the whipped cream. Add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
17. Place sliced bananas in an even layer over the top of the cake and pudding.
18. Spread the whipped cream evenly over the bananas, then top of the cake with the crushed vanilla wafers.
19. Refrigerate cake until ready to serve. Cake is best served cool, but not cold. Cake will last well covered in the fridge for 3-4 days.