Banana Cream Pie Poke Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
• Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
• Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer., Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes., Spread half of the custard into crust. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Steps:

• 1. Combine Nilla wafer crumbs and melted butter thoroughly.
• 2. Press into 13x9 buttered baking dish.
• 3. Bake in a preheated 375° oven for 5 to 7 minutes or until edges begin turning a golden brown. Cool
• 4. Prepare cake mix according to directions.
• 5. Pour cake batter into baking dish; over crust. Spread evenly.
• 6. Bake in preheated oven at 350° for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
• 7. Meanwhile prepare pudding by whisking together milk and the two boxes of pudding mix. Set aside.
• 8. In a large bowl, beat heavy whipping cream, sugar and vanilla until stuff peaks form (add banana extract for more banana flavor if vanilla pudding is used.)
• 9. Using the end of a wooden spoon, poke holes all over cake. Spread pudding over the top of the cake.
• 10. Top with a layer of sliced bananas. (I dip my banana slices in pineapple juice to slow down or prevent bananas turning brown- this is optional)
• 11. Spread frosting on top of bananas; if you want to pipe frosting on for a decorative look, reserve 1/2 cup of frosting.
• 12. Crush 4 regular or 12 Mini Nilla wafers. Sprinkle on top of frosting.
• 13. Decorate with piped frosting you reserved and the additional Nilla wafers. If you have more bananas on hand, you could add additional sliced bananas as an added touch to the top.
• 14. Keep refrigerated