Banana Pudding Poke Cake
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
12 servings
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Course
Cake
Banana Pudding Poke Cake
Description
The Banana Pudding Poke Cake starts with a box yellow cake mix enhanced by mashed bananas for added moisture and subtle fruit sweetness. After baking and cooling slightly, evenly spaced holes are poked into the cake so the instant vanilla pudding mixture can seep in, moistening the interior and adding creamy texture. Fresh banana slices top the cake, providing a fruity freshness that pairs well with the pudding and cake.
Whipped topping adds lightness and softness, while crushed Nilla wafers sprinkled on top give a contrasting crunch. Chilling the cake for several hours ensures the pudding sets and flavors blend smoothly.
This dessert works well for gatherings or any time fresh banana flavor paired with creamy pudding and cake is desired. For best results, refrigerate overnight and serve cold.
Ingredients
For the cake
- 1 yellow cake mix 15.25 oz box, Pillsbury brand used
- 1 cup water
- ½ cup vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract
- 2 banana mashed into a puree (about ⅔ cup of banana puree, large
For the filling
- 1 instant vanilla pudding mix 3.4 oz box
- 2 cups milk
For the topping
- 2 banana sliced, large or 3 medium
- 8 ounces whipped topping thawed, frozen
- 20 Nilla wafer cookies crushed into coarse crumbs
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
- In a large bowl, beat together the cake mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes. Add in mashed bananas and mix until fully incorporated. Pour the cake batter into the prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes.
- Place the banana slices on top of the cake. Evenly top with the whipped topping. Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
- Before serving, top with Nilla wafer cookies crushed into crumbs
User Reviews
Overall Rating
4.5
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