Banana Pudding Poke Cake (light)

This Banana Pudding Poke Cake (Light) is a lighter version of the classic banana pudding cake, with all the creamy, sweet, and indulgent flavors you love, but made with healthier ingredients. It’s a moist and delicious cake that’s easy to make, perfect for a summer dessert or any time you want a comforting treat.

Ingredients:

For the Cake:

• 1 box of sugar-free or reduced-fat yellow cake mix (or homemade light cake if preferred)
• Ingredients required for the cake mix (typically eggs, oil, and water—check the box for instructions)

For the Pudding Layer:

• 1 package (3.4 oz) sugar-free instant vanilla pudding mix
• 2 cups cold fat-free milk
• 1 teaspoon vanilla extract (optional)

For the Topping:

• 1 container (8 oz) light whipped topping (such as Cool Whip Free)
• 1/2 cup sliced bananas (fresh)
• 1/4 cup crushed graham crackers (optional, for garnish)
• 1-2 tablespoons mini chocolate chips (optional, for garnish)

Instructions:

Step 1: Make the Cake

1. Preheat your oven to 350°F (175°C).
2. Prepare the cake mix according to the package instructions, using the required eggs, oil, and water.
3. Pour the cake batter into a 9×13-inch baking dish and bake according to the time recommended on the box (usually around 25-30 minutes), or until a toothpick inserted into the center comes out clean.
4. Once baked, allow the cake to cool for about 10-15 minutes.

Step 2: Poke the Cake

1. After the cake has cooled slightly, use the handle of a wooden spoon, a skewer, or a fork to poke holes all over the surface of the cake. Poke deep enough so that the pudding can seep into the cake, but be careful not to tear the cake apart.

Step 3: Prepare the Pudding

1. In a medium bowl, whisk together the sugar-free vanilla pudding mix and cold fat-free milk. Make sure the mixture is smooth and fully combined.
2. Allow the pudding to set for 2-3 minutes, until it thickens.

Step 4: Add the Pudding

1. Pour the prepared pudding over the cooled cake, spreading it evenly into the holes with a spatula or the back of a spoon. Make sure the pudding fills the holes thoroughly, soaking into the cake for that moist texture.

Step 5: Add the Topping

1. Spread the light whipped topping evenly over the pudding layer.
2. Slice the fresh bananas and arrange them on top of the whipped topping.
3. Optionally, sprinkle crushed graham crackers and mini chocolate chips over the top for added texture and decoration.

Step 6: Chill and Serve

1. Refrigerate the cake for at least 2 hours, allowing the flavors to meld together and the pudding to set.
2. Slice into squares and serve chilled.

Tips and Variations:

• Banana Flavor: For an extra banana flavor, mash one ripe banana into the pudding mix before adding it to the cake.
• Lower-Calorie Option: You can substitute the whipped topping with a lighter version of whipped cream, or make your own using whipped coconut cream or a dairy-free alternative.
• Garnish Ideas: Top with extra banana slices, crushed nuts (like pecans or walnuts), or even a drizzle of honey or caramel for added richness.

Why You’ll Love This Cake:

• Light and Creamy: It has all the creaminess and flavor of traditional banana pudding, but with lighter ingredients for a guilt-free treat.
• Easy to Make: This cake comes together quickly and is easy to assemble.
• Perfect for Summer: It’s refreshing and satisfying, making it ideal for warmer weather or as a light dessert after a heavy meal.

This Banana Pudding Poke Cake (Light) is the perfect way to enjoy a classic dessert with a healthier twist. It’s simple, delicious, and sure to be a hit at any gathering or family meal!