Banana pudding poke cake

Happy banana pudding day!

Today is my mother’s birthday, and banana pudding was her favorite; my sister and I always eat banana pudding today in her honor. 🙂 Because we like it so much, I thought y’all might enjoy our new favorite incarnation of this: banana pudding poke cake. I found the recipe at The Country Cook, and it’s pretty dang great. I am a weirdo and I don’t like actual bananas in my banana pudding (please tell me I’m not alone in this; the texture gets weird and the bananas turn brown; ick), so for me this is just about perfect.

Banana pudding poke cake


  • 1 box yellow cake mix
  • ingredients listed on cake mix box (eggs, oil, water)
  • 2 packages (3.4 oz each) instant banana pudding
  • 4 cups milk
  • 1 tub (8 oz) frozen whipped topping, thawed
  • mini Nilla wafers


  1. Following box directions, bake the yellow cake in a 9×13″ pan
  2. Let it cool for about two minutes, then use the handle of a wooden spoon to poke rows and rows of holes in the cake, all the way to the bottom
  3. Whisk together instant pudding and milk until lumps are gone; let it sit for 2 minutes, then pour over cake, using a spreader or spatula to make sure the pudding flows into all the holes
  4. Pop it in the fridge and chill till cake is completely cooled and pudding is set up
  5. Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you’re done!

Apple cake muffins

Apples. Oats. Chocolate chips. How can this possibly go wrong?


My friend Vanessa came over while I was in the middle of winging these today, and they turned out to be the perfect dessert after our lunch of chicken and dumplings.  They’re based on Rick Bayless’ recipe for Grandma’s Moist Apple Cake from Rick and Lanie’s Excellent Kitchen Adventures. I tweaked and added and subtracted and adjusted and came up with these. And I’m not sorry.

You can add a chocolate glaze or a dusting of powdered sugar over the top of this, but I think they’re pretty great just as is. Let me know what you think!

Lemon fairy food cake

This is an old recipe from the Homesteads. Don’t you just love the name? Being a kind of angel food cake it should, obviously, be made in an angel food cake pan. I had a moment of mommy brain and made it in a Bundt cake pan, though, and it turned out super yummy regardless.

Lemon fairy food cake


  • 4 eggs, separated
  • 7 Tbsp water
  • 1 1/2 cups sugar
  • 1 1/2 cups AP flour
  • 1 tsp salt
  • 1 tsp lemon extract


  1. Preheat oven to 325F
  2. Beat egg whites until stiff; set aside
  3. Beat egg yolks and water for 5 minutes; add sugar and beat 5 minutes; add flour, salt and lemon extract and beat 5 minutes; fold in egg whites
  4. Bake at 325 in ungreased tube pan for 30-40 minutes; turn upside down to cool then run a knife around the edge to free from the pan
  5. Slice and mail to your sweet friend/Kiddo’s babysitter who has had the nerve to go back to college (this step optional)

Two step cupcakes

In the fall of 2002 we sat down in our cellblock seats at a Predators game and said hi to the couple sitting next to us.

Fast forward almost ten (!) years, and we’re still friends with that awesome couple. The fact that Tracy brings me cupcakes when she comes to visit sure doesn’t hurt that friendship. I’m just sayin.

She brought me these and I am just fascinated by them!

Two step cupcakes


  • One box cake mix
  • One can of soda


  1. Mix cake mix and soda
  2. Bake according to box directions

Tracy made this particular batch with chocolate cake mix and a diet cherry Dr. Pepper. CRAZY good, and Tracy tells me that baking 24 cupcakes with the mixture makes them one point each, for those counting such things. Isn’t that insane? And there are lots of different combination, too. White cake mix and orange soda? Spice cake and Sprite? Go crazy! What else sounds good?

Cutie Cake

I am SO HAPPY with how this turned out!

I really wanted to make a clementine cake this year before they’re gone again, so I picked up a little crate then looked up a couple clementine cake recipes; what I found were flourless cakes involving springform pans, which I don’t own (oops). So I decided to take a different route and adapt an old Betty Crocker applesauce cake recipe to include clementines. It’s so good! The whole process makes your house smell amazing and the taste is incredible too!

Hi, I’m gushing.

Anyway. The prep for this involves cooking the clementines for a couple hours first so leave yourself ample cooking and cooling time.

Cutie Cake


  • 5 clementines
  • 1 cups Craisins
  • 2 1/2 cups + 1 Tbsp. AP flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • sprinkle of allspice
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 Tbsp. powdered sugar


  1. Put the clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (that’s right, the whole fruit) until you have a smooth puree
  2. Preheat oven to 350F and grease and flour a Bundt pan
  3. Toss Craisins with 1 Tbsp. flour and set aside
  4. In another bowl mix remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; stir well and set aside
  5. Beat butter and sugar with an electric mixer till light and fluffy, then add in eggs one at a time, mixing after each till well incorporated. Now alternate adding in the flour mixture and the pureed clementines until batter is smooth, then stir in floured Craisins
  6. Spread batter evenly in Bundt pan (mixture will be a little thick) and bake at 350F until a toothpick comes out clean, about 45-50 minutes; cool on a rack then sprinkle with powdered sugar

I do hope y’all try this. Let me know what you think!