Who doesn't love a good cookout? Good food, good company and hopefully a good dessert. This Banana Pudding Poke Cake would actually be perfect for a cookout! The flavor screams summer and is perfect for sharing. Plus, it's a refrigerated cake, so it's nice and cool for a hot day!

~Ingredients:

-Vanilla Cake:

3/4 Cup Unsalted Butter, room temperature.

1 1/12 Cups Granulated Sugar.

3/4 Cup Sour Cream

1 Tablespoon Vanilla Extract.

6 Large Egg Whites, room temperature.

2 1/2 Cups All Purpose Flour.

4 Teaspoon Baking Powder.

1/2 Teaspoon Salt.

1 Cup Whole Milk, room temperature.

-Banana Pudding:

4 Egg Yolks.

1 Cup Granulated Sugar.

2 1/2 Cups Tablespoon Cornstarch.

3 Cups Whole Milk

3 Tablespoon Salted Butter.

1 Teaspoon Vanilla Extract.

1 1/2 Teaspoon Banana Extract.

-Whipped Cream Frosting:

2 Cups Heavy Whipping Cream, cold.

1 Cup Powdered Sugar.

2 Teaspoon Vanilla Extract.

-Topping:

2 1/2 Bananas, sliced.

20 Nilla Wafers, crushed.*

~Directions:

-Making the Vanilla Cake:

Step 1: Preheat oven to 350 degrees. Spray a 9 x 13 pan with non stick baking spray. Set aside.

Step 2: In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3 - 4 minutes. Do not skimp on the creaming time.

Step 3: Add sour cream and vanilla extract and mix until well combined.

Step 4: Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 5: Combine the dry ingredients in a separate bowl.

Step 6: Add half of the dry ingredients to the batter and mix until well combined.

Step 7: Add the milk and mix until well combined. 

Step 8: Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 9: Pour the batter into the prepared cake pan and bake for 28 - 30 minutes.

Step 10: While the cake bakes, make the banana pudding. 

-Making the Pudding: 

Step 11: Add the egg yolks to a medium bowl, whisk together and set aside.

Step 12: In a large saucepan, combine the sugar and cornstarch, then add the milk. Cook over medium heat until it gets warm, about 5 minutes.

Step 13: Add some of the milk mixture to the egg yolks and whisk together to temper the eggs. 

Step 14: Add the egg mixture back into the saucepan.

Step 15: Continue cooking the milk mixture over medium heat and slowly bring to a boil, about 10 minutes.

Step 16: Allow the mixture to boil for 5 minutes, stirring continuously, then remove from the heat and add the butter and both of the extracts.

Step 17: When the cake comes out of the oven, use the end of a wooden spoon or something similar to poke holes all over the cake.

Step 18: Pour the pudding all over the cake and allow it to settle into the holes. You'll have some pudding settle on top of the cake as well.

Step 19: Place the cake into the fridge to cool for 2 - 3 hours.

Step 20: When the cake has cooled, make the whipped cream. 

-Making the Whipped Cream Frosting: 

Step 20: Add the cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.

Step 21: Place sliced bananas in an even layer over the top of the cake and pudding.

Step 22: Spread the whipped cream evenly over the bananas, then top of the cake with the crushed Nilla wafers.

Step 23: Refrigerate the cake until ready to serve. 

Step 24: Cake is best served cool, but not cold. Cake will last well covered in the fridge for 3 - 4 days.

Step 25: Eat and Enjoy!

~Recipe Notes:

*You can get Nilla Wafers just about anywhere (Walmart, Target, Kroger etc...) If you can't find the Nilla Wafers you can use vanilla wafers.

1) Check out our Baking Tips & Tricks book for more information on why it is important to scrape your bowl as you mix. (Link in the comments).

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)