Banana Pudding Poke Cake

Oh my goodness!!!!  You can literally inhale this cake, it’s so good.  I just love poke cakes because they are so quick and easy to make.  And I love banana pudding.

• 1 box yellow cake mix
• 1 (3.4 oz.) pkg. instant banana pudding
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 4 cups whole milk, divided
• 2 large bananas, sliced thick
• 1 (8-oz.) tub Cool Whip, thawed
• 15-20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9 x 13 cake.  Once cake comes out of oven, allow it to cool until it’s just warm to the touch.  Then, with a wooden spoon handle, poke holes in the cake.  You want the holes to be BIG so the pudding will go down into them.

In a bowl, whisk together banana pudding with 2 cups milk.  Stir until all the lumps are gone.  Pour pudding over cake making sure you get the holes filled, gently pushing the pudding into the holes and then spread rest over the top of cake.

In another bowl, whisk vanilla pudding with 2 cups milk.  Stir until all the lumps are gone.  Add sliced bananas to pudding and mix gently.  Spread over top of cake.

Put cake into the fridge to set and cool (about 2 hours).  Once cake has cooled, spread on Cool Whip.  Top with crushed vanilla wafers.  (I put my vanilla wafers into a ziploc bag and crushed them with a rolling pin.)  Leave some bigger pieces for a little bit of crunch when you eat the cake.

(I couldn’t wait, I put my Cool Whip on before I put it in the fridge to cool, and it came out just fine)

Serves 12 to 15.

“The more we meditate on the Scriptures, the closer we’ll walk with the Savior.”

Marbled Boston Creme Cupcakes

So good!!!

• 1 Fudge Marble Cake Mix (I used Duncan Hines)
• 1 1/4 cups milk
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (3.4-oz) box instant vanilla pudding mix
• Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees.  Line 24 muffin cups with cupcake liners.

Mix cake mix, milk, oil and eggs in mixing bowl for 2 minutes.

Measure 1 cup of batter into small bowl and set aside.  Divide rest of batter between the 24 cups.

Blend cocoa (from envelope) into small bowl of batter and mix well.  Divide the batter into the 24 cups.  Swirl with knife.

Bake for 20 minutes.

Make pudding as directed on package and set aside.

Fill piping bag with pudding and fill each cupcake in the center.

Make chocolate glaze and then dip cupcake upside down into the glaze and return right side up onto your cooling rack.  Refrigerate.  If glaze starts to get to thick, reheat it a little which makes it easier to dip.  (I did everything in the microwave)

Chocolate Glaze

• 4 oz. bittersweet chocolate, melted (dark chocolate)
• 1/3 cup heavy cream, hot
• 2 tablespoons light corn syrup
• 1/4 teaspoon vanilla extract
• Pinch salt

Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes (I didn’t do this for the cupcakes).  Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.  Let the glaze set before serving, about 25 minutes.

“Focusing on Christ puts everything in perspective.”

Too Much Chocolate Cake

If you need a chocolate fix, this is for you.  Very yummy!

• 1 (18.25-oz.) package devil’s food cake mix
• 1 (5.9-oz.) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in chocolate chips and pour batter into a well greased 12-cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar or put a chocolate drizzle on it.

“When we worship God, only our best is good enough.”

Peaches and Cream Cake

This is so-o-o good and easy to make.

• 1 box yellow cake mix
• 1 large can sliced peaches
• 1 large pkg. cream cheese, softened
• 1 cup sugar

Mix cake mix as directed.  Pour into greased and floured 9 x 13 pan.  Drain peaches, reserving 4 tablespoons peach juice.  Cut peach slices in half and place on top of cake.  Mix cream cheese, sugar and reserved peach juice until well blended.  By tablespoonful, dollop over cake and peaches, covering the entire top of the cake.  Bake 350 degrees for 60 minutes.

This can be eaten cold, but I like it slightly warm with whipped cream.

Makes 12 servings.

“When we’re forgiven, no record is kept of our failures.”

Pina Colada Cupcakes / Coconut Cream Frosting

Oh my goodness!!  These are soooo good.  I have been trying to lose a few pounds, but with my addiction to baking, I might have just a little set back.  I will let my family help me eat them tomorrow for Mother’s Day.

This makes 2 dozen cupcakes.

• 1 (18.25-oz) box yellow cake mix
• 1 (8-oz) can crushed pineapple in juice
• 1/3 cup vegetable oil
• 3 large eggs
• 1 teaspoon coconut extract

Preheat oven to 350 degrees.  Line 2 (12-cup) muffin pans with paper liners; set aside.

In a large bowl, combine cake mix, pineapple, oil, eggs, and coconut extract.  Beat at low speed with an electric mixer for 1 minute.  Increase mixer speed to high, and beat for 2 minutes.  Divide batter evenly among prepared muffin cups.  Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.  Cool cupcakes in pans on wire racks for 15 minutes.  Remove from pans, and cool completely on wire racks.

Place Coconut Cream Frosting in a pastry bag fitted with a large star tip; pipe frosting onto cooled cupcakes.  Garnish with dried pineapple and toasted flaked coconut, if desired.  Store cupcakes, covered, in refrigerator up to 3 days.

Coconut Cream Frosting

• 1 (8-oz) pkg. cream cheese, softened
• 1/3 cup confectioners’ sugar
• 1/4 cup cream of coconut (not coconut milk)
• 1/2 teaspoon coconut extract
• 1 (16-oz) container frozen whipped topping, thawed

In a large bowl, beat cream cheese at high speed with an electric mixer until smooth.  Add sugar, beating until combined.  Add cream of coconut and coconut extract, beating until smooth.  Reduce mixer speed to medium.  Add whipped topping, and beat until combined.  Chill for at least 20 minutes before using.

“No one is hopeless whose hope is in God.”