Banana Chocolate Poke Cake Recipe
Banana Chocolate Poke Cake Recipe
Skill Level: Intermediate

Recipe Rating

Banana Chocolate Poke Cake Recipe


  • 1 package white cake mix (460 g)
  • 1 cup ripe mashed banana (250 mL)
  • 1 cup REESE Spreads (250 mL)
  • 6 tbsp butter or margarine, softened (90 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 2 2/3 cups powdered sugar (650 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla extract (5 mL)
Banana Chocolate Poke Cake Recipe


  • 1. Heat oven to 350°F (180°C). Grease 13x9x2-inch (33x23x5-cm) baking pan. Prepare cake according to package directions. Stir in mashed banana.
  • 2. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Poke holes with end of wooden spoon about 1 inch (2.5 cm) apart into warm cake (do not pierce bottom of cake).
  • 3. Place peanut butter chocolate spread in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until spread is smooth and very fluid when stirred. Spread evenly over cake surface. Cool completely in pan on wire rack.
  • 4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Beat butter in medium bowl. Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups (500 mL) frosting.
  • Makes 12 servings.

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