Banana Pudding Poke Cake (light)

A quick, easy and light cake is what I was looking for today. And here it is. My banana pudding poke cake.

I had some banana pudding left over and found it too boring to just eat it out of a bowl.

So I made yellow cake from scratch and used the pudding to make a poke cake. Life can sometimes be so simple.
You can also use a store-bought yellow cake mix, I just prefer to make it from scratch.

It also works of course with any other instant pudding you might have at home.

You don’t always have to buy everything just because a recipe says so. Take the basics, use what you have at home and create your own style! I hope you have fun with this one!

What you need:

For the Cake Part:

2 cups all purpose flour
1 cup sugar
½ cup (1 stick) butter
1 cup milk
3 teaspoons baking powder
2 teaspoons vanilla extract
pinch of salt
3 eggs (or 2 eggs + 2 egg whites for a lighter version)

Filling and Topping:

2 packages instant banana pudding (no fat, no sugar)
3½ cups milk
1 cup heavy cream, whipped (or store bought light whipped cream out of the freezer)
Vanilla Wafers or other cookie of your choice, crumbled up

How you make it:

Preheat your oven to 350°F
Layer the ground of a 9 inch baking pan with parchment paper
Mix all cake ingredients together and mix with an electric mixer for at least 3 minutes (longer is better)
Pour batter in a 9 inch baking pan and bake for 35 minutes
Let cake just cool for 2 minutes
Make lots of holes in your cake (works best with the end of a wooden stirring spoon)
Mix banana pudding powder with 3½ cups of milk
Stir for 1 minute and pour right then over the warm cake
Place in fridge until cooled and set
When cold, top with whipped cream and wafer crumbles
Keep cold until serving