Banana Pudding Poke Cake
This irresistible Banana Pudding Poke Cake is incredibly moist and packed with flavor. Yellow cake is poked and filled with rich banana pudding, then topped with whipped cream, fresh bananas, and crushed vanilla wafers. Follow our 5 secret tips for the ultimate dessert!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 box yellow cake mix 15.25 oz
- 1 cup water
- 0.5 cup vegetable oil
- 3 large eggs
- 2 boxes instant banana pudding mix 3.4 oz
- 3 cups cold whole milk
- 1 container whipped topping 8 oz, thawed
- 3 ripe bananas sliced
- 1.5 cups vanilla wafers crushed
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, beat the yellow cake mix, water, vegetable oil, and eggs until well combined. Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the warm cake, going about halfway down.
- In a medium bowl, whisk together the instant banana pudding mix and cold milk until it begins to thicken (about 2 minutes).
- Pour the pudding mixture evenly over the cake, making sure to gently push it down into the poked holes.
- Cover and refrigerate the cake for at least 2 hours to allow the pudding to set.
- Before serving, spread the thawed whipped topping evenly over the cake. Top with sliced bananas and crushed vanilla wafers.
Notes
For best results, let the cake chill for the full 2 hours so the pudding sets completely inside the poked holes.