Description
Banana pudding poke cake made with soft yellow cake, filled with creamy banana pudding, chilled, and topped with whipped topping, vanilla wafers, and fresh bananas.
Ingredients
Scale
- 1 box yellow cake mix (plus eggs, oil, and water as directed)
- 2 small boxes instant banana pudding mix
- 2 to 3 cups cold milk
- 8 oz whipped topping
- 1 cup crumbled vanilla wafers
- 2 to 4 bananas, sliced
Instructions
- Preheat oven and bake cake in a 13×9-inch pan according to package directions
- Let the cake cool for at least 5 minutes in the pan
- Poke holes evenly across the cake using the handle of a wooden spoon
- Mix instant banana pudding with cold milk until smooth
- Allow cake to cool completely before adding pudding
- Pour pudding over the cake and spread evenly, pressing into holes
- Refrigerate the cake for 1 hour to allow pudding to set
- Spread whipped topping evenly over the chilled pudding layer
- Top with crumbled vanilla wafers and sliced bananas just before serving
Notes
- Use instant pudding, not cook-and-serve
- Let cake cool fully before adding pudding to avoid soggy texture
- Chill at least 1 hour before adding whipped topping
- Add bananas just before serving to prevent browning
- Wipe spoon handle when poking holes to keep cake neat
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 35
