Description
Indulge in the delightful flavors of this Banana Pudding Poke Cake that combines the best of banana pudding with a moist cake base and a creamy whipped topping. It’s a perfect dessert for any occasion!
Ingredients
Units
Scale
Cake:
- 15 oz box yellow cake mix, prepared
Pudding Layer:
- 6.4 oz banana instant pudding mix (2 small boxes)
- 3 cups cold milk
Topping:
- 8 oz container frozen whipped topping or homemade whipped cream
- 2 large bananas, sliced
- 5 Nilla wafers, crumbled
Instructions
- Preheat oven to the temperature specified on your cake mix.
- Make and cook cake as directed on your cake mix box for a 13×9-inch pan.
- Remove cake from the oven and let it cool in the pan for at least 5 minutes.
- Poke holes evenly spaced almost to the bottom of the cake using the handle of a wooden spoon.
- Mix banana pudding with milk as directed on the pudding packet.
- Pour pudding over the cooled cake, ensuring it fills the holes. Refrigerate for 1 hour.
- Spread whipped cream over the pudding layer.
- Add crumbled wafers and sliced bananas just before serving.
Notes
- The instant pudding sets quickly, chill the cake after adding it for easier topping application.
- Add bananas and wafers just before serving to prevent browning.
Nutrition
- Serving Size: 1 slice
- Calories: 212 cal
- Sugar: 27 g
- Sodium: 303 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg
