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Banana Cream, Boston Cream, and Coconut Cream Poke Cakes, Oh My!
Poke cakes are a fun twist on traditional cake recipes. Personally, cake has never really been my favorite go-to dessert recipe unless it was paired with a heaping spoonful of ice cream, but when I heard of poke cakes I just had to give them a try. I absolutely fell in love with poke cakes and have since tried every possible recipe out there. The thing that I enjoy most about poke cakes is that you can be as creative as you want, there's no wrong way to make a poke cake!
Banana Cream Poke Cake
Banana cream has been my favorite go-to dessert for as long as I can remember. Whether it's just plain pudding mix, banana cream pie, ice cream, or in milkshake form...I'm a sucker for banana cream. So of course, the first poke cake that I would recommend is the banana cream poke cake. This is a great summer dessert recipe!
Here's what you'll need:
- 1 Box of yellow cake mix (eggs, oil, and water to make cake mix)
- 2 Boxes instant banana pudding (milk to make pudding mix)
- 1 Banana, cut into slices (optional)
- 1 Tub of whipped topping (8 oz.)
Step 1: Make the yellow cake mix according to the directions on the box.
Step 2: In the meantime, mix the two boxes of banana pudding together in a large mixing bowl with 4 cups of milk. Prepare the pudding as you would normally, making sure it is well mixed and not clumpy. Let it sit for several minutes to thicken up a bit (it will still be quite runny when you pour it onto the cake).
Step 3: Once the cake has been baked and has cooled for several minutes, use the end of a wooden spoon to poke holes into the cake. I usually poke about 6-8 holes per row.
Step 4: Pour your banana pudding mix over the entire cake, making sure you pay special attention to getting the mixture into the holes you have poked. It's okay if there is a thin layer of pudding over the entire cake, it will just add to the deliciousness!
Step 5: Place the cake in the refrigerator and allow the pudding to set.
Step 6: Once the pudding has completely set, take the cake out of the refrigerator. Take your banana slices and place a layer of banana slices over the cake (optional).
Step 7: Put a layer of whipped topping over the entire cake. The whipped topping takes the place of regular frosting. Be sure to keep the cake refrigerated until serving.
Boston Cream Poke Cake
Who doesn't love Boston Cream cake (or pie)? Here's a great recipe for a Boston Cream poke cake that couldn't be easier.
Here's what you'll need for this recipe:
- 1 Box yellow cake mix (eggs, oil, and water to make cake mix)
- 2 Boxes French vanilla instant pudding mix (milk to make pudding mix)
- 1 Tub of Chocolate Frosting
*Repeat Steps 1-5 from the above recipe (using vanilla pudding instead of banana cream).
Step 6: Place the opened container of chocolate frosting in the microwave (be sure to remove all traces of the aluminum seal) for no longer than 15 seconds. The frosting should be melted enough to simply pour over the cake.
Step 7: Pour an even layer of the chocolate frosting over the entire cake. Use the back of a spoon to gently spread the frosting around so that it covers the cake evenly.
Step 8: Place the cake back into the refrigerator for about an hour before serving to allow the frosting to set. Keep refrigerated if not serving right away.
Coconut Cream Poke Cake
For me, coconut cream comes in at a close second to banana cream. This coconut cream poke cake is another great summer dessert recipe because it's light and not too heavy for the warmer months out of the year.
You will need:
- 1 Box white cake mix (oil, eggs, and water to make cake mix)
- 1 Can cream of coconut (look for it in the alcohol aisle or in the Asian ingredients section)
- 1 Tub of whipped topping
- 1 1/2 cups coconut flakes
Step 1: Make the white cake mix according to the directions on the box.
Step 2: Open the can of cream of coconut and stir it well until it is smooth and there are no clumps.
Step 3: Once the cake has been baked and has cooled, use the end of a wooden spoon to poke holes into the cake.
Step 4: Pour your cream of coconut over the cake, filling in all of the holes.
Step 5: Chill in the refrigerator for 1 hour to allow the coconut cream to set.
Step 6: Once the cake has chilled for an hour, add a layer of whipped topping over the entire cake. Sprinkle with the flaked coconut. Keep refrigerated.