Banana Pudding Poke Cake
Banana Pudding Poke Cake is the ultimate creamy, fluffy dessert. Easy to make with boxed mix and pudding—perfect for potlucks and family meals.
Equipment
- 9x13-inch baking pan
- Large mixing bowl (for pudding)
- Whisk (for pudding mix)
- Wooden spoon (for poking holes)
- Spatula (for spreading)
- Knife and cutting board (for bananas)
- Food processor or rolling pin (for crushing wafers)
- Measuring cups and spoons
- Oven
- Refrigerator
Ingredients
- 1 box yellow cake mix plus ingredients on box: eggs, oil, water
- 2 3.4 oz boxes instant banana pudding mix
- 4 cups cold milk
- 1 8 oz tub whipped topping (Cool Whip), thawed
- 20 vanilla wafers crushed
- 2 ripe bananas sliced
- Extra vanilla wafers for garnish whole or halved
Instructions
- Bake the yellow cake in a 9x13-inch pan according to the package instructions. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, going about ¾ of the way down.
- In a large bowl, whisk together banana pudding mix and cold milk for about 2 minutes until it starts to thicken.
- Immediately pour the pudding mixture evenly over the cake, making sure it fills the holes. Refrigerate for at least 1 hour.
- Once chilled, spread whipped topping over the entire surface of the cake.
- Top with crushed vanilla wafers, then garnish with banana slices and additional whole or halved vanilla wafers.
- Refrigerate until ready to serve. Best served within 2 days to maintain freshness of the bananas.
