Great news!!! My DB was offered a job in downtown LA for next year, which means we will OFFICIALLY be moving back to sweet ol’ Southern California in less than a year!! I’m SO proud of him and how far he’s come. That boy never ceases to amaze me on his accomplishments (mostly because I could never do what he’s doing… and to think that I almost tried!).
Things are, slowly but surely, falling into place in this so called life. Secure job gets a checkmark in it’s box, but there are a million of other “to-do” items that need to be checked off.
Get engaged, find a place to live– and where?, buy a home (condo?), figure out what I want to do, get married, have children…. the list is ongoing and new things get added every year. After one hurdle is another to jump over.
I don’t mind it, though. It keeps me on my toes and always leaves something for my DB and I to talk about.
I really am so ecstatic that we can move back close to our families next year. We’ll no longer be a plane ride away from our nieces and nephew. We’ll just be an hour in traffic, instead! Oh, 405, how are you the worst freeway on earth?
I found this poke cake on Pinterest and am surprised how I never knew about it before. It’s the ultimate “Sandra Lee” cake.. meaning it’s the ultimate “semi-homemade” cake. Her motto is to “keep it simple, keep it smart, keep it semi-homemade,” and this cake is the epitome of that.
You can change the flavor of the cake and the flavor of the pudding to make it a little different every time. How about white cake with pistachio pudding? Or chocolate cake with Oreo pudding topped with Oreo pieces? I think I’ve come up with my next baking project for tonight.
Also, this cake reminded me of Cool Whip. I used to eat that stuff all the time when I was a kid, but I haven’t had it in ten years. Literally.
It’s so dang good.
Recipe from The Country Cook.
Ingredients
- 1 (10 oz.) box yellow cake mix + ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Directions
- Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- With a wooden spoon handle, begin poking holes in the cake, making sure to poke all the way to the bottom.
- In a bowl, make the pudding. Whisk together instant pudding with 4 cups milk. Stir until smooth and there are no more lumps. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set. It should still be easily pourable.
- Pour pudding over cake, taking care to get it into the holes as much as possible. Place in the fridge to set and cool.
- Once your cake has completely cooled, spread on the whipped topping.
- Sprinkle crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you'd like.
- Serve with freshly sliced bananas. Keep refrigerated.
Anything to do with bananas, count me in! Looks so delish. 🙂
Ill defo try those out!
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