Banana Pudding Poke Cake
Moist vanilla cake soaked with creamy banana pudding and topped with whipped cream and crushed vanilla wafers. This easy dessert comes together in under an hour and tastes even better the next day.
Equipment
- 9x13 baking pan
- Mixing bowls
- Electric mixer
- Wooden spoon
- Whisk
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 boxes instant banana pudding mix 3.4 ounces each
- 3 cups cold whole milk divided
- 1 container frozen whipped topping 8 ounces, thawed
- 20 vanilla wafer cookies crushed
- 2 bananas thinly sliced for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x13 baking pan with nonstick cooking spray.
- In a large bowl, combine yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth and well combined.
- Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until a toothpick inserted in center comes out clean.
- Remove cake from oven and let cool for exactly 10 minutes on a wire rack.
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart and going 3/4 of the way down.
- In a medium bowl, whisk together banana pudding mix and 3 cups cold milk for 2 minutes until mixture begins to thicken but is still pourable.
- Slowly pour pudding mixture over the warm cake, using a spatula to gently spread it and help it seep into the holes.
- Refrigerate cake for at least 2 hours or overnight until completely set and chilled.
- Before serving, spread whipped topping over the top of the cake. Sprinkle with crushed vanilla wafers and arrange sliced bananas on top.
- Cut into squares and serve immediately. Keep refrigerated when not serving.
Notes
- For best results, use cold whole milk - warm milk will prevent proper setting
- Cake can be made up to 2 days ahead and stored covered in refrigerator
- Add fresh banana slices just before serving to prevent browning
- For richer flavor, substitute melted butter for vegetable oil