Banana Pudding Poke Cake
Indulge in the creamy layers of this banana pudding poke cake. Perfect for any occasion, it’s a moist and delicious dessert that’s easy to make and loved by all.
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Resting Time: 2 hours hours
Total Time: 2 hours hours 45 minutes minutes
Servings: 12 people
Calories: 250kcal
Cost: $15
Mixing Bowls
Whisk
Spatula
9x13-inch Baking Pan
Wooden Spoon or Straw
- 1 box yellow cake mix (plus ingredients listed on the box)
- 2 large ripe bananas, sliced
- 1 large box instant banana pudding mix
- 3 cups cold milk
- 1 tub whipped topping (like Cool Whip), thawed
- 1/2 cup vanilla wafer cookies, crushed
Preheat your oven to 350°F and grease a 9x13-inch baking pan.
Prepare the yellow cake mix according to the package instructions, then pour the batter into the prepared pan.
Bake until a toothpick comes out clean—about 25-30 minutes.
Once the cake has cooled for about 10 minutes, poke holes all over the surface with a wooden spoon handle or straw.
In a mixing bowl, whisk together the instant pudding mix and cold milk until thickened.
Carefully pour the pudding over the cake, letting it seep into the holes.
Spread the whipped topping evenly over the pudding-soaked cake.
Slice the bananas and arrange them on top, then sprinkle crushed vanilla wafers across the surface.
For a richer flavor, use homemade banana pudding instead of instant. To prevent banana browning, toss slices in lemon juice before adding them to the cake. Store leftovers in the refrigerator for up to 3 days; for longer storage, freeze individual slices wrapped in foil. Enjoy the cake best within the first couple of days for optimal freshness. Happy baking!
Calories: 250kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg