My first poke cake – BANANA!

I just made my first poke cake and I have to say I was pretty surprised with how good it actually was! I always thought this fad was overrated but based on my first experience, I will be trying more poke cakes. I made the Pampered Chef Banana Poke Cake. You should definitely give this one a try!

I was looking for some new recipes for dinner to mix into our menu this week in hopes of pulling me out of the cooking rut I’ve been in. Yes, even Pampered Chef’s get into cooking ruts. Luckily though, I have TONS of Pampered Chef cookbooks that have worked time and time again in these moments.

This time however, while I was supposed to be looking for entrées, I stumbled upon this poke cake recipe and decided to give it a shot. I had a couple of bananas that needed to get eaten so it kind of worked out.

I didn’t realize exactly how easy this dessert was going to be until I actually started cooking it and found out the baking method was to microwave it. Yay! Easy and weird! I love a quick AND delicious treat.

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There are a couple of Pampered Chef tools the recipe calls for because its their recipe but if you don’t have them you could just as easily prepare this using what you have in your kitchen. The RockCrok collection works in the microwave so I followed the recipe as written but it would have been just as delicious to cook this in a cake pan in the oven.

As I mentioned before, this poke cake is banana and I honestly didn’t know what to expect but I think I was expecting something similar to a banana bread. I was surprised when I tried it and found it really is a cake and a delectable one at that.

The other two tools that were handy but not required to make the recipe are the Manual Food Processor and the Whip Cream Maker. Both are extremely versatile and well used in my kitchen. They aren’t “unitaskers” as my husband likes to refer to some of my gadgets that really only do one thing and then just take up space. He even uses the Manual Food Processor almost weekly to make his pico or guacamole. And we never buy ready made whip cream anymore. We’ve seen how good we can make it on our own in under a minute so we skip the aerosol, preservative laden spray kind and make it fresh. Yum!

I was really unsure how this would taste because the recipe calls for cream cheese and that seemed like an odd combination with banana but it really complimented the overall taste of the cake. My recommendation is to make this cake and then chill it for a while before serving. I really enjoyed it cold.

Here is the recipe so please give it a try and let me know what you think! It was moist, slightly sweet, and so easy to put together!

Pampered Chef – BANANA POKE CAKE

INGREDIENTS

  • 24   vanilla wafers
  • 3   bananas, peeled
  • 1 pkg (16.25 oz. or 461 g) white cake mix
  • 1¼ cups (310 mL) milk
  • ⅓ cup (75 mL) vegetable oil
  • 3   eggs
  • 8 oz. (25 g) reduced-fat cream cheese (Neufchâtel), softened
  • ¾ cup (175 mL) caramel topping
  • 1 cup (250 mL) heavy whipping cream
  • 2 tbsp (30 mL) powdered sugar
  • 1 tsp (5 mL) vanilla extract

DIRECTIONS

  1. Add 16 of the wafers to the Manual Food Processor and process until finely chopped; remove and set aside. Process 2 of the bananas until they’re smooth. Combine the cake mix, milk, oil, eggs, and banana puree into the Rockcrok® Dutch Oven.
  2. Microwave, covered, on HIGH for 10–12 minutes, or until a Cake Tester & Releaser inserted in the center comes out clean. Remove the lid and cool for 10 minutes.
  3. Meanwhile, process half a banana until it’s pureed. Add the cream cheese and process until smooth. Add the caramel and continue to process until well combined.
  4. Poke about 20 holes into the cake with the handle of the Teak Wooden Spoon. Pour the mixture evenly over the top of the cake and spread into the holes.
  5. Add the cream, sugar, and vanilla to the Whipped Cream Maker. Pump the handle until the whipped cream reaches the desired consistency. Reserve ½ cup (125 mL) of the whipped cream and set aside. Add the remaining whipped cream to the top of the cake and spread it to the edges, then sprinkle with the crumbled wafers.
  6. Slice the remaining banana with the Quick Slice. Use the remaining whipped cream to make 8 dollops around the top of the cake. Top the dollops with the remaining banana slices and wafers, and drizzle with caramel.

Yield:

  • 16  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 240, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 70 mg, Sodium 170 mg, Carbohydrate 22 g, Fiber 0 g, Sugars 17 g, Protein 4 g

Boudin King Cake

This post contains affiliate links. If you purchase from one of my links, I will make a commission. Thank you in advance! This is not my recipe but is known around Louisiana. I am unsure of the origin but it was told to me by my neighbor.

It’s king cake season in south Louisiana and I’m celebrating to the fullest! Every trip to the grocery store results in a new flavor to try, although the classic cinnamon is my family’s favorite. I’m happy to say that despite this delicious treat being over 100 years old, bakers are still coming up with more amazing versions of it without end in site. Yay for yum!

One thing that is generally true about king cakes is they are of the sweet variety. Cinnamon, praline, zulu, all showcase sugar as the star. And I’m not mad about that one bit. That sweet dough swirled with cinnamon and topped with white icing glaze and green, yellow, and purple sprinkles is a-ok with me! And then I was introduced to a savory king cake and there’s no denying I’ve been ignoring a world of possibilities.

Boudin king cake first crossed my plate at work. A coworker brought one as an entry in an office king cake contest. He won almost unanimously. His was the only savory variety and we cleaned that tray off in minutes. It was a welcomed veer from traditional and I’m excited to say, he share the recipe with me that day and apparently its not the big secret I thought it was. I’ve heard from so many that they’ve been making this exact recipe for years.

Boudin king cake

This king cake can be eaten as a main course with a side salad or veggie and you’d have a delicious, hot meal. Its filling like a sandwich and made with easy ingredients allowing for a quick week night dinner. You can buy it all at the grocery store ready to assemble and cook so yay for delectable and convenient!

You can make this king cake with any kitchenware you own. Making this king cake is fast and easy but I used a few of my favorite go-to kitchen tools from Pampered Chef to show you just how fast and easy it can be when you use these time saver tools. Check it out!

To start your recipe make some bacon. I used my Pampered Chef Small Ridged Baker to make 6 pieces of bacon in the microwave in 3:30 minutes. That’s right, perfect bacon in three and a half minutes. The baker drains the grease for me making the bacon the perfect amount of crisp. This product is actually no longer available through Pampered Chef but you can get it on Amazon and Ebay.

This one stone is used almost daily in my house. I can’t tell you how much time it saves me in the mornings making the kids a hot breakfast. Its a beast and never lets me down.

Crumble or chop the bacon and set aside for after the king cake comes out of the oven. I chopped mine with these salad choppers. Side note, my salad choppers never chop salad. I use them for shredding meat but never chopping lettuce. Ha!

Now it’s time to prep the cheese. Cut a block of pepper jack cheese in planks and set it to the site. I used a 5″ Santuko knife from Pampered Chef and cut on my Flexible cutting mat. The knife is the perfect size for all your cutting and chopping and the blade is fully tonged, meaning that it starts in the handle and is one solid piece so it wont break at the handle like other knives do. These mats come in a set or 3 and available in large and small.

Next you’ll need to prepare the boudin. If you aren’t familiar with boudin its a rice sausage and is so dang delicious. I recommend a spicy boudin if that is available in your store and like a little kick but if not, the regular version is just as good.

Slice along the sausage link vertically just below the skin to remove the casing. You don’t want that to remain on. The sausage will crumble if you do much to it so try to just lightly remove the casing and leave the sausage shape in tack.

Once the casing is remove, slice the sausage link almost all the way through, butterflying it like you would a chicken breast. Place pieces of the pepper jack cheese in the sausage from end to end and press the sausage around like a sandwich so there is sausage all around the cheese.

The baking sheet or stone of your choice is the best place to prepare the dough for the next step. Moving the dough after you’ve put it in the shape is quite difficult so using placing it directly on the baking sheet works perfectly. I also use parchment paper for this recipe to make sure the king cake comes off easily once cooked.

My oven is currently broken so I’m baking my king cake in my Deluxe Air Fryer. I actually didn’t realize mine could be used as a traditional oven until I wanted to make this and realized I couldn’t because of my broken wall oven. Yay for small appliances to the rescue!

Open the crescent rolls and place the individual triangles in a circle on your baking sheet or stone you’ve covered in parchment paper. Take one triangle and place it with the short side on the baking sheet and the long sides point out towards the side of the pan. Then take the other triangles and place them in the same way slightly overlapping the points of the short side so they join. Form them in a ring as you place one on top of the other.

Press the parts of the dough together that are laying on top of each other so they attach and thin out a bit. You want it to cook evenly and not leave a soggy bottom.

Add the boudin and cheese links you prepared and but them on top of the dough ring. Then fold the long points of the dough triangle over the ring and tuck under the inside of the ring.

Now it’s time to bake. Put your ring in a 350 degree oven and bake for 15 minutes. Check it at 12 minutes to see how it’s going. If you notice the top browning too much and the bottom is still soggy, you can put foil over the top of the ring to keep it from browning more and continue cooking until the bottom is done.

Last you need to prepare the toppings. The glaze on our savory boudin king cake is made from delicious Tobasco Red Pepper Jelly. I put a couple of heaping spoonfuls of jelly in a glass prep bowl with a tablespoon of water. Heat it in the microwave until its liquid and able to stir. You’ll need a basting brush to spread over the top of the king cake when it comes out of the oven. I like this silicone basting brush. It’s very easy to clean. And the last topping you need is some sliced green onions. I always have some ready to go so I just grabbed the prep bowl from the frig. Voila!

When the king cake comes out of the oven, glaze it with the jelly and sprinkle liberally with bacon and green onions. Its time to eat!

You will not be disappointed in this warm, spicy, savory, cheesy pastry!!! You can double this recipe and make a larger ring to feed a crowd. It will not go to waste!

Give it a try and let me know what you think!

Boudin King Cake

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Boudin King Cake is a savory take on the traditional sweet Mardi Gras pastry.



Double the recipe easily to make for a larger crow. While backing, check the king cake around 12 minutes to see if its browning too much on top. If so, cover with an aluminum foil ring to shield the top while it continues to cook the bottom.

Ingredients

  • 2 links of Boudin sausage
  • 8 oz pepper jack cheese sliced into planks
  • 1 can Pilsbury crescent rolls
  • 1 jar red Tobasco Pepper Jelly
  • 6 pieces of bacon
  • 1/2 cup sliced green onions

Directions

  1. Preheat oven to 350 degrees. Cook bacon according to your liking. Rough chop and set aside.
  2. Slice cheese into planks. You’ll likely need 6-8 planks of the cheese. Set aside.
  3. Gently slice through the casing, lengthwise, of the sausage and remove. Then slice almost through the sausage link, lengthwise again, butterflying it.
  4. Place cheese planks into the cut sausage and close the link like a sandwich to wrap around the cheese.
  5. Open crescent rolls and place onto a baking sheet covered in parchment by placing the short end of each triangle in a circle overlapping to create a ring. The ring will look like a sun with the long ends of the triangles pointing away from the center and the short ends slightly overlapping to join together. See picture. Press the overlapping areas down to thin touching areas and join together.
  6. Place cheese filled, sausage links on the dough in a ring.
  7. Pull long ends of the dough over the top of the sausage link to cover and tuck loose end under the dough in the center of the king cake ring.
  8. Bake for 12-20 minutes. Check for full bake of the bottom of the king cake before you remove. Cover with foil to keep the top from burning if you need to leave it in longer to complete the bake.
  9. While king cake bakes, heat 1/2 cup of pepper jelly with 1 tablespoon of water stirring to combine.
  10. Slice green onions.
  11. When the king cake is done, baste with the pepper jelly, then sprinkle with green onions and bacon.
  12. Eat warm, and enjoy!