Banana Pudding Poke Cake with Bananas Foster Topping
A over the top recipe, this Banana Pudding Poke Cake is sure to impress
Prep Time 15minutes
Cook Time 25minutes
Chill Time 30minutes
Total Time 40minutes
Author Stacey aka the Soccer Mom
1box yellow cake mixplus ingredients listed on box
1 1/2cupsSir Bananas bananamilk
Prepare and bake yellow cake according to directions on box, substituting Sir Bananas bananamilk for water.
Remove cake from oven and allow to cool enough to handle. Using the back of a spoon (or other utensil), poke holes in the cake about one inch apart.
Fill a medium saucepan with about 1-2 inches of water and bring to a boil. Create a double-boiler by placing a metal mixing bowl over the pot of boiling water (make sure the bottom of the bowl does not directly touch the boiling water). To this mixing bowl add 6 egg yolks and 1/2 cup brown sugar. Whisk consistently for 10 minutes until custard is a rich golden brown and begins to thicken.
Remove from heat, add 1/2 cup Sir Bananas bananamilk and whisk vigorously for 2 minutes.
Pour custard over cake, taking care to evenly distribute and fill all the holes.
Refrigerate 30 minutes.
Spread or pipe whipped topping over the length of the cake. Freeze for 30 minutes, or until whipped topping sets.
While cake is chilling, add 1 tablespoon to a large saute pan over medium heat. Pour 1/2 cup brown sugar in a small mixing bowl. Slice 3 bananas and dip each slice in brown sugar until fully coated. Add bananas to heated saute pan and cook 2 minutes on each side, until they begin to caramelize.
Remove bananas from heat and allow to cool. (You may place in the fridge to speed up the cooling process).
Once bananas are cool and the whipped topping is set, line the top of cake with your brown sugar bananas. Slice and enjoy!