Banana Pudding Poke Cake
This Banana Pudding Poke Cake is made without slices of bananas but you could certainly add those on there if you like. My husband and I decided we would just add some freshly sliced bananas right on top of our individual pieces of cake which turned out to be a delicious idea. If I had put them on the cake while I was making it, they would have turned brown within a day. It also makes the cake really pretty if you serve the individual slices with a bit of sliced banana and a Nilla wafer on the side.
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1 box yellow cake mix
- ingredients needed to make cake (eggs oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping thawed
- 20 vanilla wafers crushed
- Carbohydrate 437.016000036681 g
- Cholesterol 106.080000081154 mg
- Fat 89.6640000263749 g
- Fiber 5.54400012016296 g
- Protein 53.0880000261315 g
- Saturated Fat 26.6635200151352 g
- Serving Size 1 1 Recipe (1464g)
- Sodium 3695.28000032461 mg
- Sugar 431.471999916518 g
- Trans Fat 6.7737600030676 g
- Calories 2753 calories
My family loves this Banana Pudding Poke Cake! It's the perfect dessert for any occasion, and it's always a hit with guests. I especially love that this cake is made without slices of bananas, so it's easy to transport and serve. Of course, you could certainly add some sliced bananas on top if you like.
My husband and I decided to add some freshly sliced bananas right on top of our individual pieces of cake, and it turned out to be a delicious idea! If I had put them on the cake while I was making it, they would have turned brown within a day. It also makes the cake really pretty if you serve the individual slices with a bit of sliced banana and a Nilla Wafer on the side.
Step-by-step
- Prepare cake mix according to package directions for a 9x13 cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
- You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk.
- Stir until all the lumps are gone.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
- Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours).
- Once your cake has completely cooled, spread on whipped topping.
- If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin.
- Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
- Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
- Serve with freshly sliced bananas. Keep refrigerated.
