Banana Pudding Icebox Cake!

 This delicious dessert is part banana pudding and part cake!  It's technically a 'poke cake' know the ones where you poke the holes and then pour a custard or pudding over it so it seeps down into the cake.  

What makes this one so special is that the custard part is made from scratch and not an instant pudding mix.  That makes this have that old fashioned banana pudding taste.   

I adapted this recipe from one that was in The Taste of the South Magazine in the May/June 2014 issue.   I did change just a few things. 

 Here is what you will need:

1 (15.25 oz.) white cake mix  (plus the ingredients to prepare the whole egg version)
1/2 cup mashed banana
1 tsp. vanilla
1/2 cup all purpose flour
1/8 tsp. salt
1 cup sugar
1/2 cup light brown sugar
4 cups whole milk
8 egg yolks
2 tsp. vanilla
5 to 6 bananas sliced
12 oz. frozen whipped topping, thawed (can use sweetened whipped cream)
1 cup chopped pecans or walnuts, toasted

Prepare the cake according to the package directions using whole eggs instead of the eggs whites only.  Mix in the 1/2 cup mashed banana and the vanilla.  We also substitute Sprite or 7 Up for the water, but that's optional.  Pour into a 9"x13" baking pan that has been sprayed well with nonstick spray.   Bake at 350 for 25 to 30 minutes.   Allow to cool for 25 to 30 minutes.

Using the handle of a wooden spoon, poke holes in the cake.

In a saucepan over medium heat mix the flour, sugars and salt.  Whisk in the milk.  Bring to a simmer over medium heat.   Place the egg yolks in a bowl.  Slowly whisk in about a cup of the hot mixture to temper the yolks.  Add the yolk back to the pan.  Cook over medium heat, stirring constantly until the mixture bubbles and thickens.  This takes about 5 minutes.  Be sure to stir or it will scorch.

Remove from heat and stir in vanilla. Allow it to cool for 10 minutes stirring occasionally. 

 Pour the mixture over the cake.  Cover and refrigerate for 4 hours.  Remove from refrigerator after it's chilled and slice the bananas and place on top of the custard.  Spread the whipped topping evenly over the top and sprinkle with the toasted pecans. 

Slice and serve!


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