Banana Pudding Poke Cake
Banana Pudding Poke Cake is a delightful fusion of classic banana pudding and moist cake that is sure to impress. This easy-to-make dessert features layers of fluffy yellow cake soaked in rich banana pudding, topped with whipped cream and crunchy vanilla wafers. Perfect for birthdays, gatherings, or any day that calls for a sweet treat, this cake is a nostalgic indulgence that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 package instant vanilla pudding mix (3.4 oz)
- 2 cups whole milk
- 2 medium ripe bananas, sliced
- 1 tub whipped topping (8 oz)
- 1 cup crushed vanilla wafers
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the yellow cake mix, water, vegetable oil, and eggs until smooth. Pour into the baking dish and bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
- Once cooled, poke holes in the cake using a fork about an inch apart.
- In another bowl, whisk together the instant vanilla pudding mix and milk until thickened (about 2 minutes). Gently fold in sliced bananas.
- Pour the banana pudding mixture over the poked cake evenly. Top with whipped topping and sprinkle crushed vanilla wafers on top.
- Chill or serve at room temperature.
Nutrition
- Serving Size: 1 slice (139g)
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: - For added flavor, consider drizzling caramel sauce over the whipped topping. - You can substitute chocolate pudding for a twist on the classic recipe. - Store leftovers in an airtight container in the refrigerator for up to three days.