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
- Preheat oven to 350°. Spray bottom only of a 13x9-inch baking pan with baking spray with flour.
- Prepare cake mix according to package directions for whole egg recipe. Stir in mashed banana and extract. Spread into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes.
- 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.
- 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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