Banana Pudding Poke Cake
This Banana Pudding Poke Cake is made with yellow cake mix, banana pudding, Cool Whip, fresh bananas, and vanilla wafers for a moist and nostalgic dessert.
Ingredients
For the cake
- 1 box Yellow cake mix Plus eggs, oil, and water per package instructions, or your own yellow cake recipe.
For the pudding
- 1 box Instant banana cream pudding mix Important to use instant pudding for this method.
- 2 cups Cold milk For whisking with the pudding.
For the topping
- 1 container Whipped topping Like Cool Whip or freshly whipped cream.
- 1 box Vanilla wafers For topping and crunch.
- 2 large Bananas Sliced; optional but recommended.
---Advertisement---
Instructions
Preparation
- Bake the cake according to the box instructions in a 9x13 pan. Let it cool for 10 to 15 minutes.
- Poke holes all over the cooled cake using the handle of a wooden spoon or a thick straw.
- In a bowl, whisk the instant banana cream pudding mix with cold milk until it thickens slightly but remains pourable.
- Pour the pudding over the cake, ensuring it sinks into the holes. Spread it evenly across the surface.
- Cover the pan and refrigerate for at least 2 hours, ideally 4 hours.
- Once chilled, spread whipped topping over the cake and add vanilla wafers and banana slices before serving.
---Advertisement---
Note
For clean slices, chill overnight and use a sharp knife. For transport, keep it cold in a cooler bag or insulated tote. This dessert is easy to scale up or down.