An easy and  delicious poke cake recipe!

Prep Time: 2 HRS  COOK TIME: 30 MINS

– 1 box Yellow Cake Mix – 3 large Eggs – ⅓ cup Vegetable oil – ½ cup Water – 2 large Overripe bananas, mashed – 3.4 ounce Box Instant vanilla pudding – 2 cups Milk – 2 large Bananas, sliced – 1 pint Strawberries, sliced – 1 cup Pineapple Topping – 8 ounces Cool Whip – ¼ cup Chopped peanuts – ¼ cup Chocolate Sauce – 10 Maraschino Cherries


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Step 1

Preheat oven. Preheat oven to 350 degrees F.

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Step 2

Mix ingredients. In a large bowl mix together the cake mix, eggs, vegetable oil, water, and mashed bananas. Pour the cake batter into a lightly greased 13×9 inch metal baking pan. Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

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Step 3

Bake cake. While cake bakes make the pudding adding 2 cups of milk to the contents of the pudding box, whisking it together and then placing the pudding in the fridge to firm up.

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Step 4

Poke cake. Let the cake cool completely then use the end of a wooden spoon to poke holes across the entire top.

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Step 5

Spread pineapple topping. Spread the pineapple topping over the pudding.

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Step 6

Top with strawberries and bananas. Top with the sliced strawberries and bananas placing them in alternating rows

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Step 7

Spread whipped cream. Spread the whipped topping over the cake making sure to completely cover the strawberries and bananas.

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Step 8

Cover and chill. Cover with plastic wrap and place the cake in the refrigerator for 30 minutes – 1 hour. Before serving drizzle chocolate sauce over the top of the cake and sprinkle the chopped peanuts. Finish it off with the cherries on top. Serve immediately.

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