Banana Pudding Poke Cake
User Reviews
5
Banana Pudding Poke Cake
Description
This recipe starts with baking a yellow cake mix as directed. While the cake is still warm, holes are poked into it using a wooden spoon handle, allowing banana pudding mixture to seep in. The pudding mix is prepared with cold milk and poured over the cake to fill the holes and moisten the interior evenly.
After chilling for at least 1-2 hours to set, the cake is topped with whipped topping for a light, creamy layer. Just before serving, crushed vanilla wafer cookies and sliced bananas are added for added texture and fresh flavor. The cake combines a moist, soft crumb from the pudding with crunchy cookie elements and fresh fruit.
This dessert is suitable for gatherings and family meals, offering a nostalgic flavor pairing of banana and vanilla in a layered format. Its make-ahead nature allows convenient preparation up to the pudding soaking step, making it practical for serving later.
When preparing ahead, keep the pudding-soaked cake covered and refrigerated until ready to assemble with topping and garnishes. This ensures freshness and optimal texture when served.
Ingredients
- 1 box yellow cake mix (plus ingredients to make the cake - check the box for directions)
- 2 (3.4 oz each) packages banana pudding mix instant
- 2 cups cold milk
- 8 oz container whipped topping thawed, frozen
- 2 cups vanilla wafer cookie crushed
- banana sliced
Instructions
- Prepare, and bake cake in a 9x13" baking pan, according to package directions. Cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
- While cake is still warm, poke holes in the cake with the end of a wooden spoon.
- In a mixing bowl, add pudding mix and milk. Whisk well to combine.
- Pour pudding evenly over the warm cake, spreading if necessary to make the pudding fill the holes in the cake. Cover cake with foil and refrigerate for at least 1-2 hours, or until cooled.
- When cake is cooled, spread whipped topping evenly over the entire top of the cake.
- To serve, top cake with the cookie pieces and/or banana slices right before serving.
Notes
- The cake can be assembled through pouring pudding and refrigerated up to two days ahead for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 404mg | 17% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 79IU | 2% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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