Categorized | Recipes

Friday’s Recipes: Banana Poke Cake and Pulled Pork 9.6.2013

Posted on 06 September 2013 by KWBG

BANANA PUDDING POKE CAKE by CK
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas – use your own judgment
Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13″ pan. When golden, remove from oven and let cool for a few minutes. When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don’t be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps. Now it’s time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly. Refrigerate for approximately two hours… or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

 

Pulled Pork by BDM
Place in slow cooker – 3 lb. pork roast
Mix together: 1 c ketchup
3 T brown sugar
3 T cider vinegar
2 T Worcestershire sauce
1 T spicy brown mustard
½ t pepper
Pour over pork. Cook on low for 4 – 5 hours or until meat is tender.
Remove meat, shred with two forks, return to slow cooker and stir with pan juices to combine. Serve on hard rolls.

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