Description
This Banana Pudding Poke Cake is a soft and moist vanilla cake infused with creamy banana pudding, topped with fluffy whipped cream and crushed vanilla wafers. The ultimate easy dessert for banana lovers!
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients needed to prepare it)
- 2 small boxes (3.4 oz each) instant banana pudding mix
- 4 cups milk
- 1–2 cups whipped topping
- 20 vanilla wafers, crushed
- Sliced bananas (as desired)
Instructions
- Bake the Cake: Prepare the yellow cake according to the package instructions and bake in a 9×13-inch pan. Let it cool slightly.
- Poke the Holes: Using the handle of a wooden spoon, poke holes evenly across the cake, making sure they are deep enough for the pudding to soak in.
- Prepare the Pudding: In a bowl, whisk together the banana pudding mix and milk until smooth.
- Fill the Cake: Pour the pudding mixture over the cake, ensuring it seeps into the holes. Use a spoon to spread evenly.
- Chill: Refrigerate the cake for at least 2 hours to allow the pudding to set.
- Top & Serve: Before serving, spread whipped topping over the cake, sprinkle crushed vanilla wafers on top, and add sliced bananas. Enjoy!
Notes
- Use freshly sliced bananas right before serving to prevent browning.
- For extra flavor, add a drizzle of caramel sauce or a sprinkle of cinnamon.
- Storage: Keep leftovers refrigerated and consume within 2-3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~290 kcal
- Sugar: 30g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg