Gluten-Free Banana Pudding Poke Cake---
A special Southern recipe that dates back to a simpler time is banana pudding! One of my first memories is dinner on the grounds at our church...arguably the most anticipated dish was Mr. JA's banana pudding.
Since going gluten free, this is a dish that I feel deprived not enjoying. At the local health food store this week I found gluten free vanilla wafers. GAME ON. Since we love banana pudding and poke cake, why not combine the two? This recipe was loosely adapted from The Country Cook and of course modified to gluten-free!
Let's make some Banana Pudding Poke Cake!
- 1 (22 oz) box yellow cake mix (gluten free)
- ingredients to make cake (butter, eggs, oil)
- 2 (4.6 oz) packages vanilla cook and serve pudding
- 6 cups milk
- 2 (6.3 oz) gluten free vanilla wafers, we used Kinnikinnick
- 1 large bunch bananas
- whipped topping
- Set oven to 350 degrees F.
- Prepare cake mix according to directions on box. Add the batter to a 9x13 pan. Once the cake is complete, take out and with a wooden spoon handle or a similar object, poke holes in the cake.
- Combine the milk and the pudding, cook according to directions. Pour half the pudding over the cake, make sure to get as much in the holes as possible. Spread over the entire cake.
- Slice bananas into coin shaped pieces. Add to top of pudding.
- Pour the remainder of the pudding over the bananas. Spread evenly.
- Cover the pudding with the vanilla wafers. Place cake in the refrigerator for about 2 hours.
We have banana pudding poke cake!
Remove from refrigerator when cooled, and top each serving with the whipped cream! Enjoy!!