Easy Banana Pudding Poke Cake
Moist banana cake topped with whipped topping and vanilla wafer crumbs.
Servings 16 Slices
Calories 218kcal
Ingredients
- 1 Box Yellow Cake Mix + Ingredients called for on the box
- 4 Ripe Bananas Mashed
- 2 Boxes Instant Banana Pudding
- 3 Cups Whole Milk
- 8 Ounces Extra Creamy Cool Whip Thawed
- 2 Bananas Sliced
- 1 Cup Vanilla wafers Crushed
Instructions
- Heat oven to 350°F. Grease and dust a 9x13 pan with flour.
- In a large bowl, combine cake mix, ingredients called for on the box, and bananas until well combined.
- Bake for 38-40 minutes or until a tooth pick inserted in the center comes out clean. Immediately poke holes in cake using the handle of a wooden spoon.
- Whisk milk and pudding mix together until thickened.
- Pour pudding mix over top of cake. Refrigerate for 1-2 hours.
- Serve with cool whip, sliced bananas, and crushed vanilla wafers.
- Store in the refrigerator.
Notes
Ingredient Notes
-
- Banana Pudding: Be sure to use instant pudding. Do NOT use cook and serve.
- Milk: For best results, use whole milk.
- Cool Whip: Thaw in the fridge overnight, do not microwave.
- Easy Cleanup: Line your baking pan with foil sprayed with nonstick spray.
- Poke holes using the handle of a wooden spoon while the cake is still warm. Aim for around 1-2 inches apart to ensure flavor in every bite.
- Don't Overbake: Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Don't make pudding in advance: Pour pudding in cake right after mixing before it thickens too much. You can also lightly tap your pan on the counter a few times to help it flow downward.
- Garnish Last: Add bananas just before serving so they don't turn brown. You can also dip them in a bit of lemon juice to help prevent this.
Nutrition
Calories: 218kcal | Carbohydrates: 44g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 283mg | Potassium: 240mg | Fiber: 2g | Sugar: 24g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 1mg