Banana Pudding Poke Cake
This Banana Pudding Poke Cake combines the classic flavors of creamy banana pudding with the moistness of a poke cake. Perfect for gatherings, this easy-to-make dessert is sure to be a hit!
Ingredients
- 15.25 oz yellow cake mix
- 3 large eggs
- ½ cup vegetable oil (or melted butter for richer flavor)
- 4 cups whole milk
- 5.1 oz instant banana pudding mix (avoid cook-and-serve)
- 8 oz Cool Whip
- ¼ cup crushed Nilla Wafers
Instructions
Bake the Cake:
- Preheat oven to 350°F. Mix the yellow cake mix with eggs, vegetable oil, and water as per package instructions. Bake in a 9×13-inch pan for about 30 minutes or until a toothpick inserted comes out clean. Allow it to cool slightly.
Poke the Cake:
- Once the cake has cooled, poke holes evenly across the surface using the handle of a wooden spoon.
Prepare the Pudding Layer:
- Mix the banana pudding mix with 4 cups of cold milk until thickened. Pour most of the pudding over the cake, ensuring it seeps into the holes. Spread evenly.
Chill the Cake:
- Refrigerate for at least 2 hours to allow the pudding to set properly.
Add the Toppings:
- Spread Cool Whip over the chilled cake, then sprinkle with crushed Nilla Wafers for a crunchy finish.
Serve and Enjoy:
- Slice and serve for a creamy and flavorful dessert.
Notes
- Use ripe bananas with spots for additional natural sweetness if desired.
- To prevent soggy layers, ensure the cake cools before adding the pudding.
- For longer storage, freeze the cake without the whipped topping.
- Variations include adding nuts, chocolate, or fresh fruit for extra flavor.
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