This simple poke cake is a fun and delicious take on a classic banana pudding.
Skillet Banana Pudding Poke Cake
Serves: 1 (12-inch) cake
- 1 (15.25-ounce) box white cake mix
- ½ cup mashed ripe banana
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 cups whole milk
- 8 large egg yolks
- 2 teaspoons vanilla extract
- 3 to 4 large bananas, sliced ¼ inch thick
- 5 cups sweetened whipped cream
- Garnish: crushed vanilla wafers, chopped toasted pecans
- Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour.
- Prepare cake mix according to package directions with whole eggs, adding mashed banana, cinnamon, and nutmeg; beat with a mixer at medium speed until thick and smooth, stopping to scrape sides of bowl. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool on a wire rack for 5 minutes. Using the handle of a wooden spoon, poke holes all over top of warm cake at 1-inch intervals.
- In a large heavy-bottomed saucepan, whisk together sugar, flour, and salt; whisk in milk until smooth. Cook over medium heat, whisking constantly, just until bubbles form around sides of pot. (Do not boil.) Remove from heat.
- In a medium bowl, place egg yolks; slowly whisk in half of hot milk mixture. Whisk yolk mixture into remaining milk mixture in pan. Cook over medium heat, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat; whisk in vanilla. Let cool for 10 minutes, whisking occasionally.
- Spread warm pudding all over cake. Cover with plastic wrap, and refrigerate until cold, at least 4 hours or overnight.
- Just before serving, top with sliced bananas and whipped cream. Garnish with vanilla wafers and pecans, if desired.