Greetings Froggy friend,
So, in case you haven’t noticed, Froggyland is in the grips of a miserable artic blast. Everyone is bundled up and hunkered down with visions of hot summer days to keep them going. Hot cocoa is the go-to beverage for warming up chilly hands and bodies. The crackle of a comforting fireplace takes the chill from the air, and a slow-cooker full of homemade chilli gives us hearty promises of full bellies. It is wintertime in Froggyland. I am all for winter if there is snow on the ground to build snowmen and have snowball fights. But when it is cold and drab and miserable outside . . . yuck! That’s when I start dreaming of warmer and more exotic locantions. I have a cousin that lives in Sedona, Arizona that I think may need a visit from me if things don’t start to warm up soon.
One thing I do enjoy about being stuck inside during the winter though is that I have plenty of time to try out new recipes. A friend posted a recipe on Facebook a couple of months ago with a plea to have somebody make it for him. Challenge accepted! I will be making it for his birthday soon. I love to do what I can to make my friends happy, and I love to cook. If I can do both at the same time then BONUS!
Banana Pudding Poke Cake . . . if you haven’t tried this recipe before then I don’t know what you are waiting for. It is so yummy! I brought a piece to the station for Jumpin’ Jack and I am not exaggerating when I say that I started a station war by not bringing any cake for anyone else. Everybody wanted a bite of the sweet, gooey, banana-rific tastiness that was the Banana Pudding Poke Cake. I have learned my lesson. When you work with a bunch of people that have a crazy-bad sweet tooth like I do then make two cakes one for home and one for work and everyone will be happy . . . not just Jumpin’ Jack.
Banana Pudding Poke Cake
1 box yellow cake mix (& ingredients to make cake)
2 boxes (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
When just slightly cooled, use the end of a wooden spoon (the handle end) 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 the spoon that you hit the bottom of the pan.
Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
Refrigerate for at least two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana!
My son helped me make this cake a couple of weeks ago, and I don’t mean that he helped clean the beater by licking them, although, he did get them pretty sparkly. But isn’t licking the beaters the best part of baking? Nathan help make the pudding, spread the whipped topping, cut the bananas (with lots of supervision) and he crushed the Vanilla Wafers. You know that I am all about getting our kids into the kitchen and Nathan loves to help me cook. Not to mention, Nathan loves to eat and he adored this cake. I hope you, your family and friends love this cake also.
If you have any favorite recipes that you would like to share feel free to send them my way. I love trying new recipes especially ones that are shared from friends. You can email me your recipes and any story that goes along with them to email@example.com or you can send them to me on Facebook: https://www.facebook.com/heather.mcribbits. I look forward to hearing from you.
Until next time have a hoppy day!!!!