Chocolate-Banana Cream Poke Cake

Where have I been?  Oh, I’m sorry… I’ve neglected you because I have to work off all of the calories I’ve consumed over the past weekend!  Dave, Stella, and I joined my parents “Down the Shore (see post here)” to celebrate my Dad’s birthday.

I had to show off this AMAZING pic we got of Miss Stella at the beach from this trip :)

I had to show off this AMAZING pic we got of Miss Stella at the beach from this trip 🙂

We dined at one of our favorite restaurants, Chef Vola’s… eating LARGE portions of delicious home-cooked Italian food and even better desserts.

Although we ordered a slice and devoured Chef Vola’s’  famous Banana Cream Pie, I wanted to make a birthday cake for my Dad in honor of his favorite flavor combination:  Chocolate & Banana.

I feel like most people hate on Bananas and Banana flavored things.  I’ve never understood why?  I love it, and it is by far my Dad’s favorite thing ever.

After pinning and saving several poke cake recipes all over the internet, I though this was a great chance to try one out.  The best part about these cakes is that they’re very easy- they’re just doctored up cakes!

Chocolate-Banana Cream Poke Cake


1 Box Golden Butter Cake Mix (or other yellow… whatever!)

Ingredients to make cake (3 eggs, 7 TBSP butter, water)

1 pkg Banana Sugar Free Fat Free Pudding Mix

1 pkg Chocolate Sugar Free Fat Free Pudding Mix (i used Chocolate Fudge mmm)

Ingredients to make puddings (2 cups Milk per packet, so 4 total!)

1 tub Cool Whip (light)

1 cup Crushed Nilla Wafers


1.  Bake cake according to directions on the box.  Meanwhile, prepare the puddings.  Let the puddings rest for 5 minutes, they will thicken up right away.

2.  Remove from oven and let cool for 5 minutes, then take the handle of a wooden spoon and poke holes through to the bottom all over the cake.

3.  Spread the banana pudding over the cake making sure to get into the holes.  Take the wooden spoon again and poke a few more holes ontop of the banana pudding.  Spread the chocolate pudding over the banana, spreading evenly over the cake.

4.  Now, spread the Cool Whip over the puddings and cake.  Finish the cake by sprinkling lots of crushed Nilla Wafers on top.  

I want to recommend putting some sliced or chopped up banana in the pudding layer too!  But like I said, this is for my Dad and I didn’t want to “ruin” the dessert with fruit (haha).

We all loved this cake, it was perfectly moist and wasn’t too overly banana either.  I can’t wait to try out other poke cake recipes!  What should be next?!

They don't call it a poke cake for nothin'!

They don’t call it a poke cake for nothin’!



Banana first

Banana first

Then chocolate, mmm!

Then chocolate, mmm!

The finished product!

The finished product!

Hooray for Birthday Cake Cross-Sectionals!

Hooray for Birthday Cake Cross-Sectionals!

I rarely make desserts but when I do, I make it count!!

Chocolate Peanut Butter No-Bakes

Chocolate Peanut Butter No-Bakes

Coffee & Chocolate Krispies

Coffee & Chocolate Krispies

Apple-Toffee Blondies w/ Brown Sugar Frosting

Apple-Toffee Blondies w/ Brown Sugar Frosting

Pumpkin Cheesecake Mousse (Light?!)

I know you’re already all like… “How can Pumpkin Cheesecake Mousse be light?!” but just hang with me a minute and you’ll get just as excited as I was to discover this recipe.

I originally found this recipe on Dashing Dish, a blog making typically not-so-healthy meals into better-for-you recipes.  As I’m already in FULL Fall mode, the word Pumpkin stood out to me immediately and I had to try this one out.

If you’re looking for healthy fall desserts, definitely try this one out!  OR, be naughty and go for these Apple-Toffee Blondies with Brown Sugar Frosting!  OMG!

Apple-Toffee Blondies. YUMYUMYUM

Pumpkin Cheesecake Mousse 

Recipe inspired by:  Dashing Dish


1 cup Fat Free Cottage Cheese

1/2 cup Canned Pumpkin

1/4 cup Skim Milk

1 Tablespoon Sugar Free Cheesecake Pudding Mix 

1/2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Cinnamon

2 teaspoons Sugar

Light Whipped Cream & Crushed Reduced Fat Nilla Wafers for topping


Put everything in a blender and blend until smooth.  Serve immediately or cover and refrigerate until ready to eat.  Top with Light Whipped Cream and a few crunched Nilla Wafers!  

Here’s what the actual mousse/pudding looks like

Ta-Da!!! So pretty!!

Dig in, everyone! (and we did… ha)


So, first of all, this recipe has two servings… so if you’re making it for just an anytime thing, it’s perfect.  Double it for family dinners or entertaining.  I was so excited to have found the Sugar Free Cheesecake Pudding Mix, as the original recipe called for Butterscotch or Vanilla… and using Cheesecake would be perfect!  I really loved this recipe (although in one batch i used TOO MUCH Cinnamon… yes apparently there is such a thing, lesson learned).  My only complaint is that it was more like a pudding than a mousse… still absolutely delicious, just a little more of a heavy consistency than I expected.

But we do have to remember here, there is NOTHING “bad for you” in here!  You can even replace the 2 teaspoons of sugar (big deal…) with Splenda if you wanted.

In other Pumpkin and Fall-related news… I have discovered and AM LOVING Pumpkin Beer!  Octoberfest!  Go Fall Flavors!  I never thought I’d be able to drink anything other than Light water-like beer… but here we are!  Check it out 🙂  Aren’t you proud?

Here I am workin’ on the blog drinkin’ an Octoberfest! Now I know where all the hype comes from! It’s so good…