Banana Pudding Poke Cake
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This Banana Pudding Poke Cake is so easy and delicious!
My family loves banana pudding. I have written two earlier posts about it. So, I went to the Betty Crocker website and Duncan Hines website looking for the Banana Pudding Poke Cake recipe I have seen on Pinterest. The recipes for all poke cakes are pretty much the same. You cook the cake mix as normal. Make the pudding. Poke holes in the cake and add the pudding. It is really easy, but soooo delicious. If you enjoy banana pudding, you have to try this easy Banana Pudding Poke Cake recipe.
You may have also seen it on Pinterest, but like me just never made it. Sometimes, it is the simplest things in life that can bring us the most joy. This is true with this easy cake. It was so easy and delicious that I cannot wait to make some of the other Poke Cake recipes I found.
1. Simple ingredients for the Banana Pudding Poke Cake include Yellow cake mix, Vanilla wafers, banana pudding, Cool Whip, and bananas.Ð’Â
2. Crush 1/2 box of Vanilla Wafers. Most recipes say to crush 20 wafers. However, I love the crushed Vanilla Wafers so just crushed half the bag.Ð’Â
3. Mix 4 cups of milk with the two boxes of pudding until smooth. Refrigerate for 5 minutes only. You want it to be able to run down into the holes in the cake.Ð’Â
4. Bake the cake at 350 degrees. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. About 25 to 30 minutes.Ð’Â
5. Use the back of a Wooden Spoon to poke holes 1/2 inch a part in the cake.Ð’Â
6. After poking holes in the cake with the back of a wooden spoon, add the banana pudding.Ð’Â
7. Add the Cool Whip on top of the Banana Pudding layer.Ð’Â
8. Add the crusted Vanilla waffers to the top of the Cool Whip layer.Ð’Â
Banana Pudding Poke Cake Recipe
1 box yellow cake mix – I had Better Crocker on hand. Mix the cake mix according to the directions on the box. Cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 eggs. Bake 350 degrees in a 13 x 9 inch pan. Bake until a toothpick inserted in the center comes out clean. Cool 10 minutes.
2 boxes 3.4 ounces of instant pudding – I used banana flavored instant pudding mix. You could also use vanilla pudding.
Mix the pudding with 4 cups of milk. Refrigerate for about 5 minutes only.
8 ounce tub of whipped topping, thawed
1/2 box of vanilla wafers, crushed
Once the cake has cooled 10 minutes, poke holes about 1/2 inch apart all over the cake. Use the back of a wooden spoon. My wooden spoons looked so bad and I was afraid they were not sanitary. I tossed them in the trash last year. I was kicking myself. I really needed a wooded spoon to poke these holes. The holes need to be big enough to allow the pudding to seep down into the cake.
After the holes have been poked, add the pudding to the top of the cake. If you refrigerate the pudding too long it will not seep down into the cake.
Add the tub of whipped topping to the top of the pudding.
Just before serving, add all the crushed Vanilla Wafers to the top of the whipped topping. The Vanilla wafers will stay crunchy if you add them just before serving the cake.
Make sure you add sliced bananas on top of each piece of cake when serving it.
Keep refrigerated.