Coconut Banana Pudding Poke Cake

coconut banana pudding poke cake

Try this easy poke cake that’s a fun variation on classic banana pudding.

Coconut Banana Pudding Poke Cake
Makes 1 (13x9-inch) cake
  • 1 (15.25-ounce) box white cake mix
  • ½ cup mashed ripe banana
  • ½ teaspoon coconut extract
  • 1 (4.6-ounce) box vanilla cook-and-serve pudding mix
  • 3 bananas, sliced
  • 4 cups sweetened whipped cream
  • ⅔ cup sweetened flaked coconut
  1. Preheat oven to 350°. Spray bottom only of a 13x9-inch baking pan with baking spray with flour.
  2. Prepare cake mix according to package directions for whole egg recipe. Stir in mashed banana and extract. Spread into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes.
  4. Meanwhile, prepare pudding mix according to package directions. Using the handle of a wooden spoon, poke holes in warm cake; pour pudding onto cake. Tap pan on counter 4 or 5 times to release any air bubbles. Cover and refrigerate until cold, about 4 hours.
  5. Arrange banana slices on cake; spread with whipped cream. Sprinkle with coconut. Serve immediately, or cover and refrigerate for up to 4 hours before serving.
We used Pillsbury Moist Supreme Classic White Cake Mix.

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