Easy Banana Pudding Poke Cake Recipe
This Easy Banana Pudding Poke Cake Recipe is deliciously light and tasty with fresh banana slices, moist cake, and creamy pudding. The perfect make-ahead dessert for weeknights and holidays.
Ingredients
- 15.25 ounce box of yellow cake mix plus ingredients needed for cake including eggs, oil, and water
- 3.4 ounce instant banana pudding mix
- 3.4 ounce instant vanilla pudding mix
- 4 cups cold milk
- 3 bananas sliced
- 8 ounces Cool Whip thawed
- 1 cup crushed vanilla wafers
Instructions
- Make the cake according to the directions on the box for a 9x13" pan. Allow the cake to cool completely. Then take the handle of a wooden spoon or a small dowel rod and poke holes all over the cake. Set aside.
- In a large bowl, add milk, banana pudding, and vanilla pudding. Beat with a hand mixer just until the pudding starts to thicken. Do not let it thicken too much like traditional pudding. It still needs to be a bit runny. Immediately pour the pudding over the top of the cake and gently smooth it with the back of a spoon or spatula to help the pudding drip into the holes. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Remove and top the cake evenly with sliced bananas then cover with Cool Whip. Right before serving, sprinkle the crushed vanilla wafers over the top. Serve and enjoy!
Notes
Tips:
- Store leftovers in the refrigerator for 3-5 days after it is made. Cover it tightly with plastic wrap or a lid to keep the air out. Keep in mind, the bananas will start to brown and the vanilla wafers do become softer but it will still taste delicious!
- This can be made ahead of time up to 24 hours. Just make the cake, add the pudding, cover and store. When ready to serve, add the bananas, Cool Whip, and vanilla wafers.
- The pudding flavors can be switched with 2 banana, cheesecake, or chocolate for a different variety.
Nutrition
Serving: 12gCalories: 455kcalCarbohydrates: 63gProtein: 6gFat: 20gSodium: 555mgSugar: 43g
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