Description
Indulge in the irresistible goodness of Banana Pudding Poke Cake with its luscious layers of moist cake, creamy banana pudding, fresh bananas, and a crunchy cookie topping. This easy and delightful dessert is perfect for any occasion, from potlucks to family gatherings.
Ingredients
Scale
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
Pudding Layer:
- 2 (3.4 oz) boxes instant banana pudding mix
- 4 cups cold milk
Topping:
- 1 (8 oz) tub whipped topping (thawed)
- 4–5 ripe bananas (sliced)
- 1 cup crushed vanilla wafer cookies
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C) and prepare the yellow cake mix according to the package instructions. Bake in a 9×13-inch pan and allow it to cool for about 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- Make Pudding: In a medium bowl, whisk together the banana pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Pour the pudding over the cake, ensuring it seeps into the holes. Smooth the top with a spatula.
- Chill: Chill the cake in the refrigerator for at least 1 hour.
- Layer and Serve: Before serving, layer sliced bananas on top of the pudding layer, then spread whipped topping evenly over the bananas. Sprinkle crushed vanilla wafers over the top. Serve chilled.
Notes
- For extra banana flavor, add mashed bananas to the cake batter before baking.
- You can also use banana-flavored cake mix instead of yellow cake mix.
- To prevent bananas from browning, slice them just before layering or toss in a bit of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
