Peanut Butter Banana Poke Cake
This easy Peanut Butter Banana Poke Cake recipe makes a super moist peanut butter cake filled with sweet banana pudding that soaks into every bite. It’s the perfect dessert to bring to potlucks, family hangouts, and laid-back get-togethers.
Equipment
- 1 13" x 9" baking pan
- Hand Mixer or stand mixer or wire whisk
- 1 Offset spatula
- 1 Bowls, measuring cups and spoons
- 1 Wooden spoon, straw or chopstick for poking holes in cake
- 1 Saucepan
- 1 Food Scale optional
Ingredients
Peanut butter cake
- 1 Cup Water
- ½ Cup Unsalted butter
- ⅔ Cup Peanut butter creamy
- 2 Cups All-purpose flour
- 2 Cups Granulated sugar
- ½ teaspoon Sea salt
- 1 teaspoon Baking soda
- 3 Large Eggs room temperature
- ½ Cup Whole milk room temperature
Banana pudding
- 1 Can 14 ounce sweetened condensed milk
- 1½ Cup Warm water
- 1 Box 5.1 ounce instant banana pudding (be sure to use instant)
Optional - whipped topping
- 1⅓ Cup Heavy whipping cream
- ⅓ Cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Peanut butter cake
- Preheat oven to 350℉ (180℃).
- Prepare a 13" x 9" cake pan by spraying with baking spray or brushing with softened butter.
- Place peanut butter, water and butter in a saucepan. Heat over medium-low heat until butter is melted. Stir often.1 Cup Water, ⅔ Cup Peanut butter, ½ Cup Unsalted butter
- Remove pan from heat and set aside to cool to 5 minutes.
- In a large mixing bowl, combine flour, sugar, baking soda and salt.2 Cups All-purpose flour, 2 Cups Granulated sugar, ½ teaspoon Sea salt, 1 teaspoon Baking soda
- Add eggs and milk to the bowl. Mix until well combined.3 Large Eggs, ½ Cup Whole milk
- Add peanut butter mixture and mix until well combined.
- Optional - add any additional ingredients, such as chocolate chips, and stir to combine.
- Pour cake batter into prepared baking pan.
- Bake for 40 - 45 minutes, or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
- Place the cake on a rack and let it cool for 20 minutes — it should still be warm when you add the banana pudding.
Banana Pudding
- Use the end of a wooden spoon, straw or a chopstick to poke holes all over the cake, making sure you go all the way down to the bottom. Try to poke a hole at least every half-inch - if not closer.
- In a mixing bowl, combine the sweetened condensed milk, banana pudding mix, and warm water. Whisk everything together until it’s smooth and well mixed. Use the pudding right away, because it will start to thicken as it sets.1 Can 14 ounce sweetened condensed milk, 1½ Cup Warm water, 1 Box 5.1 ounce instant banana pudding
- Slowly pour ⅔ of the banana pudding over the cake, allowing it to seep into the holes. Jiggle the pan or tap lightly on a countertop to ensure banana pudding seeps into the holes.
- Pour remaining banana pudding over top of cake and smooth with a spatula.
- Allow cake to cool completely (approximately ½ an hour).
- Cover cake with plastic wrap and place in refrigerator for 2 hours.
Optional - whipped topping
- Place heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, begin mixing on medium speed and continue to mix until cream reaches medium peaks. Note - medium peaks hold their shape with tips that curl slightly when the beaters are lifted.1⅓ Cup Heavy whipping cream, ⅓ Cup Powdered sugar, 1 teaspoon Vanilla extract
- Spread frosting evenly over top of cake.
Video
Notes
- Be sure to use a box of instant banana pudding—do not use the kind that requires cooking, as it won’t work in this recipe.
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Nutrition
Calories: 293kcalCarbohydrates: 43gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 48mgSodium: 158mgPotassium: 157mgFiber: 1gSugar: 32gVitamin A: 245IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!