Refrigerating this icebox treat in the cast-iron skillet will help it stay cold longer.
Banana Pudding Poke Cake
Makes 1 (12-inch) cake
- 1 (15.25-ounce) box white cake mix
- ½ cup mashed ripe banana
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 cups whole milk
- 8 large egg yolks
- 2 teaspoons vanilla extract
- 3 to 4 large bananas, sliced ¼ inch thick
- 5 cups sweetened whipped cream
- Garnish: crushed vanilla wafers, chopped toasted pecans
- Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour.
- Prepare cake mix according to package directions for whole egg recipe, adding mashed banana, cinnamon, and nutmeg; beat with a mixer at medium speed until combined. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool for 5 minutes. Using a wooden pick, poke holes all over top of warm cake, going halfway through cake.
- In a medium enamel-coated cast-iron Dutch oven, whisk together sugar, flour, and salt; whisk in milk until smooth. Bring to a simmer over medium heat, whisking constantly. Remove from heat.
- In a medium bowl, place egg yolks; slowly whisk in half of hot milk mixture. Whisk egg yolk mixture into remaining milk mixture in Dutch oven. Cook over medium heat, whisking constantly, until mixture is thick, 3 to 4 minutes. Remove from heat; whisk in vanilla. Let cool for 10 minutes, whisking occasionally.
- Spread warm pudding all over cake. Cover with plastic wrap, and refrigerate until cold, about 4 hours. Just before serving, top pudding with sliced bananas and whipped cream. Garnish with vanilla wafers and pecans, if desired.