Vickys Banana Pudding Poke Cake, GF DF EF SF NF. This double chocolate cake is everything a chocolate cake should be: fudgy, moist, intensely This Peanut Butter Poke Cake from Delish.com is a dream come true for peanut butter lovers. This delicious Homemade Lemon Pudding Cake makes the perfect dessert, no need for frosting it makes. This Banana Pudding Poke Cake Has All The Flavors Of Banana Cream Pie, Just In Cake Form.
Serve with sliced bananas on top. Whisk cold milk and pudding mix together in a bowl until pudding. Banana Pudding Poke cake is best made ahead of time, but leave the toppings until you're ready to serve, so the bananas look nice and the vanilla wafers are crunchy. You can have Vickys Banana Pudding Poke Cake, GF DF EF SF NF using 14 ingredients and 12 steps. Here is how you cook that.
Ingredients of Vickys Banana Pudding Poke Cake, GF DF EF SF NF
- Prepare 150 g of granulated sugar.
- You need 240 ml of Koko Coconut-based Plain Yogurt.
- Prepare 120 ml of olive oil.
- Prepare 1 tsp of vanilla extract.
- You need 150 g of gluten-free / plain flour.
- Prepare 3 tbsp of cornflour / cornstarch.
- Prepare 1/4 tsp of xanthan gum if using GF flour.
- It’s 1 tsp of baking powder.
- It’s 1/2 tsp of bicarb / baking soda.
- Prepare 2 of x 3oz packets Jello Pudding & Pie Banana Creme.
- It’s 480 ml of full fat coconut milk.
- It’s 2 of large bananas, sliced.
- It’s 240 ml of my previously posted free-from Cool Whip recipe.
- Prepare 1 of drizzle of my homemade Dulce du Leche sauce recipe.
The flavors of banana cream pie come together in this easy and delicious poke cake! For variety, experiment with these flavor combinations: yellow cake mix with JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate. Can This Cake Be Made The Day Before? Can I freeze this Banana Pudding Poke Cake?
Vickys Banana Pudding Poke Cake, GF DF EF SF NF step by step
- This recipe makes a lot, it's a party dessert serving around 12 people so feel free to half the amounts of everything!.
- Preheat the oven to gas 4 / 180C / 350F and lightly grease an 11"× 9" dish.
- Mix the sugar and yogurt together until the sugar dissolves. The Koko brand yogurt is made from coconut milk and is free-from dairy and soy.
- Whisk in the oil and vanilla.
- Mix the flour, cornflour, baking powder and bicarb together, then whisk into the yogurt mixture.
- Pour into the baking dish and put in the oven for 25 – 30 minutes until firm.
- Let cool then using the end of a wooden spoon, ruin your lovely cake by poking holes evenly all over it!.
- Whisk the pudding mixture with the coconut milk until smooth then pour all over the cake. Shake gently so the pudding goes into all the holes.
- Refrigerate for 2 – 3 hours until set well then layer sliced bananas all over. Do this just before serving so the banana doesn't discolour.
- Cut into squares to serve – I cut into 12.
- Pipe on some cool whip and drizzle with caramel sauce.
- This dessert won't keep very long as the sponge will absorb all the moisture from the pudding within a couple of days so best eaten immediately.
Do not add the whipped cream or bananas or crunchy cookie topping until ready to serve. As creamy and dreamy as you remember. When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with. Taking care to get it into the holes as much as possible.
