Banana Pudding + Cake= Banana Pudding Poke Cake!
This Banana Pudding Poke is another perfect dessert for the summer.
Have you had Paula Deen’s “Not Yo Mama’s Banana Pudding”? If you have not had it, you don’t know what you’re missing. Let me explain it to you…well…it’s not your mother’s Banana Pudding. Just like Paula said. I had this recipe some years ago at a company potluck. My, then, manager and, now, a friend made it and brought it into work, I swear it was the best thing I had ever tasted. I never knew Banana Pudding could taste the way this recipe tastes. Unlike traditional Banana Pudding that is made with pudding, bananas, and vanilla wafers. This Banana Pudding recipe is made with Pepperidge Farm Chessmen Cookies (the best shortbread cookies) and a pudding concoction that consists of cream cheese! WHAT?!!!! I mean, it is absolutely fantastic. You must try this soon!
One way to find out what is trending in the foodie world is to pay attention to the special edition cookbook magazines that come out every season. In addition, I pay close attention to the food that is on the cover of magazines! I have been seeing a lot of poke cakes and Banana Pudding surprisingly. So, because my mind can be weird at times, I thought, why not bring both of those concepts together?! Banana Pudding Poke Cake is what this. But I basically deconstructed Paula Deen’s Banana Pudding Recipe for the purpose of this Poke Cake. I guess you can say this is the remix. TAKE THAT! TAKE THAT! TAKE THAT! If you are a P. Diddy fan, you know where that came from.
In the process of making this cake, I often wondered the appeal of poke cakes! I mean, I have made a poke cake before and it came out great, but why poke cakes in the summer? To be honest, I am not 100% sure. But I bet it has something to do with how easy poke cakes are to make and how versatile they are. You can do this same concept with strawberries, blueberries, pineapples, or whatever you want. Not to mention, they are pretty quick to make and don’t leave you in the kitchen in front of a hot oven all day. All you have to do is bake the cake, poke holes in it, pour something on top of it, and you’re pretty much done! But this Banana Pudding Poke is the business and I promise you will love it. Of course, I made this cake with common ingredients that are easily accessible and pretty cheap! I know you will love this cake so much that you won’t know who to thank first, me or Paula Deen!
- 1 yellow Cake Mix (inlcuding the contents, egg, water, oil)
- 1 tsp. Vanilla extract
- 8 oz. cream cheese, room temperature
- 13 oz. sweetened condensed milk
- 3.5 oz. banana pudding mix
- 2 c. milk
- 8 oz. Extra Creamy Whipped Topping
- 1 bag Pepperidge Farm Chessmen Cookies
- 4 large bananas
- Preheat oven to 350 Degrees and spray a 9X13 casserole dish with baking spray.
- In a large bowl, combine the cake mix, eggs, water, and oil according to package instructions. Bake in the middle rack oven the oven for 20 minutes. Remove from oven and allow to completely cool. Once cooled, use the bottom of a wooden spoon and poke holes across the cake.
- In a separate bowl, blend the cream cheese until creamy. Slowly add the sweetened condensed milk to the cream cheese and continue to mix until well blended and combined. Set aside.
- In a separate bowl, pour the banana pudding mix in a bowl and add 2 cups of cold whole milk. Whisk until thickened. Gently fold in the whipped topping with the pudding until there are no streaks.
- Pour the sweetened condensed milk mixture on top of the cake. Use a rubber spatula to spread evenly; lay across two rows of the Pepperidge Farm Chessmen cookies; slice two bananas and sprinkle on top with the cookies; and finally spread the pudding mixture on top of the cookies and bananas. With any remaining cookies, crush and sprinkle on top of the cake along with the other two bananas sliced. Place in the refrigerator for, at least, 30 minutes to let the pudding set and the cookies become soft. Keep refrigerated until ready to serve.