Description

This Banana Pudding Poke Cake is a rich and creamy dessert made with moist yellow cake, banana pudding, and whipped topping. It’s topped with crushed vanilla wafers and fresh bananas for the ultimate banana pudding flavor. Perfect for potlucks, holidays, or any time you need a simple yet delicious treat!

Ingredients

Units Scale

For the Cake:

1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, and water)

For the Filling:

2 (3.4 oz) boxes instant banana pudding mix
3 cups cold milk

For the Topping:

1 (8 oz) tub whipped topping (Cool Whip)
1 cup crushed vanilla wafers
2 ripe bananas, sliced

Cook Mode Prevent your screen from going dark

Instructions

Bake the Cake:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter according to the package instructions.
- Pour batter into the greased baking dish and bake according to the box instructions (about 25-30 minutes).
- Remove from oven and let cool for 5 minutes.
Poke the Holes:
- Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
Make the Pudding Filling:
- In a medium bowl, whisk together banana pudding mix and milk until smooth.
- Pour the pudding over the cake, making sure it fills the holes.
- Spread any extra pudding evenly over the top.
- Cover and refrigerate for 1 hour to allow the pudding to set.
Add the Toppings:
- Once the cake is chilled, spread whipped topping evenly over the top.
- Sprinkle crushed vanilla wafers over the whipped topping.
- Just before serving, add sliced bananas on top.
Serve & Enjoy:
- Slice and serve cold. Keep leftovers refrigerated.

Notes

For extra banana flavor, add 1 mashed banana to the pudding mixture.
To prevent bananas from browning, toss them in a little lemon juice before adding.
This cake can be made a day ahead, but add fresh bananas right before serving.

Store leftovers in the refrigerator for up to 3 days.