What can I say? I needed some more dessert in my life, y'all! It's been a really hard week. I went into Spring break with my little one thinking that it was going to be smooth sailing. That I was going to get to sleep in, relax, and catch up on life. Hah! Boy, was I ever wrong.
My elderly cat (who is 13 years old now) had to get a few teeth (almost all of them) extracted. Nearly as an emergency too. He's a big boy - 18 lbs. at his heaviest as a mainecoon. Unfortunately one of their only bad qualities is their teeth. Despite my best efforts these past few years to get them cleaned regularly, it just wasn't enough and 5 of his teeth had to be pulled. Given his age and other health concerns it's been a week full of medication and even a trip to the emergency vet yesterday. Mid-recipe too!
Yep. Right after pulling this cake out of the oven I was hot-tailing it to the emergency vet. Bleh. While my poor old man is on the mend, I still am in desperate need for some dessert. Dessert, my mommy, and maybe some wine. I can't adult today.
But, how can banana pudding not put a smile on your face? I've taken the classic banana pudding flavors and baked them all up into this fabulously fun banana pudding poke cake. Though, if you prefer... you could call it 'better than sex' cake too. Same thing!
This cake starts out with a layer of lightened up cake that's flooded with banana cream pudding and topped off with banana, whipped topping, and even some classic vanilla wafers. Now, I used an 'all natural' boxed cake mix and local vanilla wafers but feel free to use your favorites since in the end you'll still have one amazing dessert to brag about.
This cake is perfectly light and decadent too. It's perfect for a warm spring day, picnic, or even a family gathering where you need plenty of dessert to go around. This makes a pretty big cake too, and I definitely wouldn't suggest adding the banana, whipped cream, or vanilla wafers until just before you're about to serve it.
You don't want the bananas turning color or the vanilla wafers getting mushy on you. Trust me dolls, I speak from experience here!
Skinny Banana Pudding Poke Cake
Servings: 16 • Size: About 1 1/2 Cup • Calories: 201.7 • Fat: 2 g • Saturated Fat: 0.4 • Carb: 41.6 g • Fiber: 0.8 g • Protein: 3.3 g • Sugar: 5.7 g • Sodium: 222.1 mg
1 (17 Oz.) Box White or Yellow Cake Mix
1 1/4 C. Water
6 Oz. Plain Fat Free Greek Yogurt
2 Egg Whites
1 1/2 Tsp. Vanilla Extract
2 (3.4 Oz.) Boxes Instant Banana Cream Pudding Mix
4 C. Cold Fat Free Milk
2 Medium Bananas, Chopped or Sliced
8 Oz. Frozen Fat Free Whip, Thawed
20 Vanilla Wafers, Crushed
Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick baking spray; set aside.
In a large mixing bowl, mix together the cake mix, 1 1/4 C. Water, 6 Oz. Fat Free Plain Greek Yogurt, 2 Egg Whites and 1 1/2 Tsp. Vanilla Extract.
Pour the batter into the prepared baking dish and place into the oven to bake for about 20-30 minutes or until an inserted tooth pick comes out clean.
Remove the cake from the oven and allow it to cool completely.
While the cake is cooling, mix together the Banana Cream Pudding Mix and 2 C. Cold Fat Free Milk; set aside.
Once the cake is cool, use the end of a wooden spoon to poke holes all over the cake.
Pour the pudding over the cake and spread it out evenly, letting all that banana goodness sink into the poked holes.
Cover and place the cake into the fridge for at least an hour (overnight is best.)
When the cake is good and chilled, remove it from the fridge and layer the pudding with the chopped or sliced banana, followed by the 8 Oz. whipped cream topping and 20 crushed vanilla wafers.
Cut into 16 pieces and serve right away. Enjoy!