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Poke Me Baby, One More Time (Banana Vanilla-Rum Poke Cake)


Poke Me Baby, One More Time

A beautifully-moist banana cake with vanilla rum pudding, and cream cheese frosting… A Poke that will leave you wanting more!

I must confess, I still believe…Just give me a sign

OK, this site is not ‘Fornikitchen’..it’s Cuss Kitchen- but how could we NOT have a Poke cake?

Important:

  • Righteous Pokes are a product of skill and practice
  • Rum can make Pokes even better
  • Be sensitive to finishing the Poke properly

Wait!   Are we still talking about baking?

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Poke Me Baby, One More Time

Banana Poke Cake with Vanilla Rum Pudding
Prep Time1 hr
Refrigeration time1 hr
Course: Dessert
Cuisine: American
Keyword: Banana Poke cake, Banana Rum Cake, Boozy cake, Brittany spears cake, Poke Cake, Pudding cake, Rum spiked cake, Vanilla Rum Pudding cake
Yield: 12
Author: Harry Balzac

Equipment

  • 2 9 inch round baking pans
  • 1 Cake decorating tip and bag

Materials

Pan Preparation

  • Cooking Spray
  • ¼ cup Flour

Bananas

  • 3 Bananas (smashed)
  • 1 tsp Baking Soda

Better Crocker Super Moist Yellow Cake

  • 1 Betty Crocker Cake Mix
  • 1 Cup Water
  • ½ Cup Vegetable Oil
  • 3 Eggs

Pudding

  • 1 3.4oz Jello Vanilla Instant Pudding
  • 1 cup Milk
  • 1 cup Coconut Rum

Garnish

  • Nilla Wafers

Cream Cheese Frosting

  • 1 8oz Cream cheese (softened)
  • ½ cup Butter (softened-1 stick)
  • 4 cups Powdered sugar
  • 2 tsp Vanilla

Instructions

Get ready to Bake

  • Spray the bottom and sides of baking pans
  • Put ⅙ cup of flour in each pan, and roll it around the bottom and sides of the pans to cover. Remove excess flour.
  • Preheat the oven to 350 degrees

Bananas

  • Peel bananas and put them in a small bowl
  • Smash the bananas with a masher tool
  • Add baking soda and stir

Cake

  • In a large mixing bowl, combine cake mix, water, oil, and eggs
  • Add banana mixture
  • Mix until blended
  • Bake the cake at 350 degrees for 25-30 minutes
  • Test the cake rounds with a toothpick to be sure the centers are firm, and the cake does not stick to the pick
  • Remove the cake rounds from the oven and let them cool

Pudding

  • In a small mixing bowl, add pudding mix, milk, and rum
  • Mix and let set for 3 minutes

Assemble cake

  • Place one round on a serving tray, flat side up.
  • Cover the round with a layer of pudding
  • Place the second round on top of the first round, flat side down,
  • Use the round handle of a wooden spoon to put about 8 holes through the layers of the cake
  • Fill the holes with pudding
  • Jiggle the cake
  • Add additional pudding in the holes
  • Scrape any extra pudding off the top of the cake

Prepare the frosting

  • In a small mixing bowl, blend the softened cream cheese, and the softened butter
  • Add powdered sugar, and vanilla and mix until creamy

Finish the cake

  • Frost the cake
  • Use a cake decorating bag to make decorative frosting mounds around the edge of the cake
  • In between the frosting mounds make a slight cut and insert a Nilla Wafer
  • Refrigerate until ready to serve

Aphrodesi’hacks’:

  1.   Over-ripe bananas work great with this cake
  2.   Blend your cake mix- being careful not to over-stir.  Adds to the lightness of the cake
  3.   Baking time can vary.  Use a toothpick to test that the middles are fully-cooked
  4.   Let your cakes fully cool before adding pudding or frosting
  5.   Start the pudding when you are ready to use- not earlier.  It is easiest if the pudding is not fully-set
  6.   When making the frosting, be sure both the butter and cream cheese have been softened.  Cream the butter and cheese before  adding other frosting ingredients.
  7.   Be sure the top of the cake does not have excess pudding, and be gentle when you frost.  Cream cheese frosting is not the easiest to    spread- but definitely the most delicious with the beautiful banana flavor
  8.   Refrigerate as soon as the cake is complete

We also love the Boozy Pina Colada Poke Cake from Flavor Mosaic

 https://flavormosaic.com/pina-colada-poke-cake-recipe/


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