Banana Split Poke Cake Recipe

Preheat the oven to 350°F. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next mix in the sour cream and beat until well combined.

Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.

Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter in a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Cool completely.

Take a wooden spoon or another round object and poke holes over the top of the cake.

In a small mixing bowl, combine pudding with the milk and whisk together until the powdered mix is dissolved.

Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm, about 10 minutes or so.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake.

Garnish with your favorite toppings priors to serving. This cake must be refrigerated.