Banana Pudding Poke Cake
Banana Pudding Poke Cake is an easy dessert recipe made with cake mix, banana pudding, Cool Whip, and crushed Nilla Wafers.
Equipment
- Oven
- Mixing Bowl
- Whisk
- wooden spoon
- 9x13-inch Baking Dish
- Refrigerator
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- ingredients needed to make cake: eggs, oil and water use the amounts given on the back of the box
Pudding Ingredients
- 2 packages instant banana pudding (3.4 ounces each)
- 4 cups cold milk preferably whole or 2% milk
Topping Ingredients
- 8 ounces frozen whipped topping, thawed (Cool Whip)
- 20 pieces vanilla wafers, crushed
Instructions
Cake Preparation
- Prepare 1 box yellow cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9×13-inch cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Using a wooden spoon handle, poke holes in the cake, making sure they are big enough for the pudding to seep in.
Pudding Application
- In a bowl, whisk together 2 (3.4 ounce) packages instant banana pudding with 4 cups cold milk, stirring quickly until smooth.
- Pour the pudding over the cake, ensuring it fills the holes as much as possible.
- Spread the pudding evenly and gently push it down into the holes with the back of a spoon.
- Refrigerate the cake to set and cool for about 2 hours.
- Once cooled, spread the thawed whipped topping over the cake.
- Sprinkle the crushed vanilla wafers on top before serving. Keep refrigerated.
Notes
It is recommended to spread the crushed wafers immediately before serving each slice for crunchiness. A layer of freshly sliced bananas can be added between the pudding and whipped topping layers, but serve on the same day to prevent browning.
Nutrition
Serving: 1sliceCalories: 270kcalCarbohydrates: 46gProtein: 5gFat: 6gSodium: 405mgSugar: 26g
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