Mango Marshmallow Poke Cake

                                      

Pillsbury has come out with these new flavored cakes that are pretty awesome!

For Christmas I had given Maddie the Blue Raspberry and Key Lime sets.

The other day I saw some brand new flavors I'd never seen before,

such as Orange, Pink Lemonade and Tropical Mango!

It was close to Trace's birthday and he absolutely LOVES mango,

so I thought I'd come up with something new and fun just for him.

Mango Marshmallow Poke Cake

What you'll need:

1 Pillsbury tropical mango premium cake mix

Coconut oil or regular vegetable oil, melted

2 small boxes banana cream instant pudding

1 can Pillsbury mango frosting

12 oz thawed Cool Whip

7 oz marshmallow creme

Nilla wafers cookies

Bake cake as directed in a 9 x 13 pan.  I used coconut oil instead of regular vegetable oil to give it an extra tropical flavor.  The quantity of oil is the same for each one.  You can definitely taste the hint of coconut in the cake.  It tastes great!

After cake has almost completely cooled, poke lots of holes in it.  This allows the pudding to get down into the cake and make it super moist and extra yummy.

Prepare the 2 boxes of pudding as directed and pour all over the cake.  Try to push the pudding down into the cake with the flat side of the spatula to get as much pudding down into it as possible.

Refrigerate for at least 30 minutes to make the next step much easier.

Next, whip together the canned mango frosting, the Cool Whip, and the marshmallow creme.  Spread it over the top of the cake.  

Crush about 10 Nilla wafers (or more if you want) and sprinkle over the top of the cake.  The easiest and least messy way to do this is to put them in a gallon ziplock bag and roll over them with a heavy rolling pin. 

Keep covered and refrigerated until ready to eat.

This cake is very moist (not soggy) and delicious!